Europe recipe collection

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

Italian-American penne alla vodka built on cream, butter, and ripe tomato. The vodka spends 24 hours infused with dried red peppers for a deeper, mildly fiery edge. Glossy, restaurant-style pasta.

Penne with creamy roasted garlic sauce, crispy bacon, white wine, tomatoes, and Parmesan. A rich Italian-style pasta that makes a whole head of garlic taste sweet and mellow.

German honey spice cookies rolled into bite-sized balls with cinnamon, cloves, allspice, mace, and black pepper, then dipped in a sweet vanilla glaze. A traditional Pfeffernusse-style holiday cookie.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

The rich taste of this pesto sauce made of pine nuts and basil goes great with pasta and any type of meat.

Pesto Toscano made with fresh kale, garlic, and olive oil instead of traditional basil. A robust Tuscan pesto with just 4 ingredients, no nuts, and no cheese required.

Welsh cakes, also known as Pice Bach, are griddle-cooked currant cakes spiced with mixed spice. Traditional Welsh tea-time treat ready in 25 minutes.

Polish stuffed mushrooms filled with sauteed onion, chopped stems, hard-boiled egg, sour cream, and breadcrumbs, topped with Gouda cheese and baked until bubbly.

A simple and delicious dish made of potatoes and cheese that is bound to be a crowd pleaser!

Vegan pierogies made with whole wheat dough and silken tofu, filled with creamy potato or cabbage and garbanzo. Boiled then pan-fried until golden and crisp.

Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.

Ukrainian meatless cabbage rolls filled with rice, sauteed onions, and mushrooms, baked in tomato sauce. A traditional Lenten dish that freezes beautifully.

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

In Norway, this dish is often accompanied by raw diced carrots, sprinkled with lemon juice and new potatoes.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.