European

Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.

Bring in the cheer with this ruby red drink made with apple brandy, hot cider, cranberry, and plenty of warm spice.

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

Legendary chef James Beard created this version of the British classic for Gourmet’s 1963 holiday issue. Six decades later, it’s still inspiring fans.

All you really need is melted butter and a hot oven to make perfectly pillowy popovers.

With just six ingredients, this elegant olive oil cake asks so little and gives so much.

Bright and briny, this eight-ingredient seafood pasta is an Italian classic for good reason.

A lemony Greek-inspired marinade brightens this crowd-pleasing (and mostly hands-off) dinner.

Burst cherry tomatoes, garlicky olive oil, and basil join forces in this summery weeknight pasta.

This creamy dessert is popular the world over for good reason; bonus: you can make it ahead.

Let summer squash be itself for once in this creamy zucchini risotto recipe.

This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.

A buttery lattice dough enrobes mushrooms, herbs, and speck.

There are few Italian sweet more iconic than cannoli.

Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.

The official pastry of Wisconsin has Danish roots. Our homemade kringle recipe is filled with almond paste and cherry jam.

Champagne is the perfect wine to pair with this braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce.

Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite.