European

Creamy panna cotta imbued with mascarpone, espresso, cocoa, and booze is everything you love about classic Italian tiramisu in a lusciously wobbly package.

This playful take on classic Italian rum babà soaks a giant, plush brioche loaf in a fiery rum syrup infused with plenty of citrus.

This sheetcake version of Italian cassata houses a booze-soaked spongecake and sweet ricotta under a blanket of green marzipan dotted with candied fruit.

This laid-back Italian tart is made with a tender, buttery shortbread crust, filled with apricot jam, and blanketed in a layer of sliced almonds.

A light, frothy Italian dessert made from egg yolks, sugar, and Prosecco, this easy zabaglione recipe is perfect served warm with fruit and biscotti.

This classic carbonara traps crispy pancetta and all that silky sauce in big tubes of rigatoni.

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

In this mushroom bourguignon, a vegetarian take on a French classic, earthy fungi braise in a wine-rich umami broth with pearl onions and tender carrots.

Everything good about the classic dessert with the warming notes of a pumpkin spice latte.

Hot pickled cherry peppers add acidity and heat to this beloved regional pasta.

This modern riff on an old-school French classic is the ultimate fancy-pants dessert.

Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.

This no-knead knockout gets its punch from tomatoes in two different ways.

The summer salad stalwart gets a makeover.

This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.

The original surf-and-turf, this rustic Spanish dish combines tender seafood and beefy meatballs in a thick, savory stew.

A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.

Two of our all-time favorite desserts, now in one new classic.

Use the dregs of that jar of marinara in your fridge to cook rice and shrimp in this one-skillet weeknight dinner.

Chock-full of spinach, herbs, and feta, this nourishing skillet will shine at any meal.