Europe recipe collection

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Delicate buttery lemon cookies rolled thin and cut into rounds, brushed with egg wash and sprinkled with sugar for a crisp, golden finish.

Italian pasta with wilted radicchio, crispy pancetta, shallots, and balsamic vinegar tossed with butter and Parmesan. A bitter-sweet-salty combination in under 35 minutes.

This traditional bread served in Mexico celebrates the Epiphany! Usually hidden inside is a coin or toy baby and whoever finds it gets to make the tamales for Candelmas!

Rotelle with Smoked Turkey, Broccoli and Peppers recipe

Greek phyllo-wrapped meat loaf with ground veal, cinnamon, tomato, hard-boiled eggs, and mizithra cheese in a crispy buttered filo shell. A show-stopping Hellenic classic.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Irish rutabaga pudding baked from mashed rutabaga with bread crumbs, egg, butter, and a touch of sugar. A traditional side dish with a creamy, custard-like texture and earthy sweetness.

Saganaki, the classic Greek fried cheese appetizer made with kefalotiri or kasseri, pan-fried in butter until golden and finished with fresh lemon juice.

Salad bar pizza is a vegetable-loaded deep-dish pie on whole wheat crust with broccoli, cauliflower, peppers, carrots, and red onion under mozzarella and Parmesan. Vegetarian, lower calorie.

Salat iz yaits: classic Russian egg salad with hard-boiled eggs, sour cream, mayo, garlic, scallions, and a touch of hot mustard. Bright pimento garnish, ready in 20 minutes.

Salmon Basel Style is a traditional Swiss preparation - flour-dredged fillets pan-fried in butter, topped with golden onion rings, and finished with a quick fish stock pan sauce.

Russian salmon coulibiac: flaked salmon, rice, mushrooms, hard-boiled eggs, and dill wrapped in flaky puff pastry. A showstopper main course with deep Russian roots.

Baked potato skins filled with chopped smoked salmon, sour cream, and topped with red or black caviar. An elegant four-ingredient appetizer that turns a humble potato into something luxurious.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Tzatziki (satziki) Greek yogurt dip with cucumber, garlic, dill, olive oil, and lemon juice. Thick and creamy with strained yogurt. Serve with pita, grilled meats, or gyros.