European

The ultimate winter warmer, Irish coffee is satisfying and timeless and requires only four ingredients.

Simple, garlicky aioli comes together in just a couple of minutes and improves everything from sandwiches to grilled fish to fresh vegetables

You don’t need to speak Italian or even turn on the oven to make this dreamy espresso-scented dessert.

This almond biscotti recipe gets oomph from a splash of brandy.

A gâteau quatre-quarts, or four-fourths, traditionally called for a pound each of butter, flour, sugar and eggs. This version of the cake adds vanilla and fragrant citrus extract.

This celebratory French tart is baked for the Feast of the Epiphany in the first month of the new year. Here it’s made easy for home bakers with frozen puff pastry.

This midcentury take on a medieval dish is bright and balanced, with a luscious sauce and crispy duck skin.

Buttery cookie dough and brandy-soaked dried fruit make these Italian fig cookies a holiday must-have.

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

This potato salad is inspired by the flavors of Spanish papas bravas, with an extra fried crunch courtesy of crushed potato chips.

Wildly popular and incredibly simple, it’s easy to make the ultimate restaurant side dish at home.

There’s no meat in this pie, just rich spices, sweet fruit, and centuries of history, all wrapped up in a buttery crust.

This creamy mushroom lasagna recipe keeps things relatively simple so the mushrooms can truly shine.

This loaf cake has all the taste and texture of a classic Italian rainbow cookie but is much easier to prepare and in a thrilling scale.

Transform a sheet of puff pastry and a bowl of sugar into these stunning holiday cookies.

These salt cod fritters from chef Eric Ripert are golden brown and delightfully crispy. Serve them as soon as you can after frying.