European
Lyonnaise Potatoes
In this Lyonnaise potatoes recipe, Yukon Golds are sliced, browned in butter, tossed with caramelized onions, and showered with chopped parsley.
By Jesse Szewczyk
Easy, Cheesy Sausage Lasagna
Rich, meaty, and incredibly satisfying, this streamlined lasagna is the ultimate comfort food.
By Brian Leatart
Apple Strudel
These raisin-studded apple strudels have a hint of cinnamon and a zingy whipped cream topping fortified with sour cream.
By The Gourmet Test Kitchen
Step Into the World of German Baking With This Fan-Favorite ‘Bake Off’ Alum
This new cookbook by Jürgen Krauss is a must-have for baking enthusiasts.
By Matthew Zuras
Zwetschgen-Kuchen (Plum Tart With Streusel)
Depending on the type of plums, this Germa nplum tart can get a bit juicy. The amount of may streusel seem small, but the plums shouldn't be completely covered.
By Jurgen Krauss
Flammkuchen
This classic German pub dish, which combines an unleavened crisp dough base with simple toppings, is adaptable and quick to make.
By Jurgen Krauss
Triple Charlotte Russe
This multilayered, rich, and colorful cake takes some effort to make, but the sponge cake and ladyfingers can be made a day in advance.
By Jurgen Krauss
Bring Roman-Jewish Cuisine to The Table With This New Cookbook
In her new cookbook, Leah Koenig shares recipes for classic Roman-Jewish dishes, including fried artichokes, a spinach (and raisin!) frittata, and sweet almond cookies.
By Zoe Denenberg
Make One Last Summer Panzanella—and Break All the Rules
Forget everything you think you know about what should go into this classic bread salad.
By Anna Hezel
Spinach Frittata With Raisins and Pine Nuts
Pine nuts with raisins is a classic Roman Jewish combination for frittata. This version builds on that formula with the addition of lemon and creamy mascarpone.
By Leah Koenig
Cast Iron Garlic Shrimp With Chorizo and Green Olives
This rustic baked shrimp dish is almost prefab, thanks to overnight prep and quick, day-of cooking. Serve with plenty of bread for dipping.
By Amy Thielen
Paella’s Just Better on the Grill
Cooking this Valencian rice dish on the grill means better flavor, better texture, and an excuse to drink a glass of wine outside.
By Anna Hezel
Shellfish Paella
Paella can be made with pretty much any ingredients, but it’s tough to top a shellfish paella made with a rich and intense stock.
By Omar Allibhoy
Pork Feast Paella
Although it calls for pork belly, bacon, and chorizo, any cut of pork can be used in this recipe based on a traditional paella from days gone by.
By Omar Allibhoy
Chicken Schnitzel With Creamed Watercress
Much like a radish, watercress can be high on the spicy spectrum, which makes it an excellent foil for the richness of a crispy pan-fried chicken cutlet.
By Steven Satterfield
Chocolate Croissants
This illustrated guide to making pains au chocolat will point you toward patisserie perfection.
By Nancy Silverton
Sicilian-Style Pasta With Sardines
This spaghetti with fennel and sardines turns a few simple pantry ingredients into a rustic seafood feast.
By Gina Marie Miraglia Eriquez
Sardine Rillettes
This simple but delicious sardine rillettes requires only two motor skills: opening a can of good sardines and smashing things together with a fork.
By Rebekah Peppler
Paella Verde
You can use just about any green vegetables in this vegan twist on one of Spain’s most famous dishes, but broccoli, artichokes, and zucchini are sure bets.
By Omar Allibhoy
Fursecuri în Două Culori (Cocoa and Vanilla Cookies)
The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.
By Irina Georgescu