European

Saying these are better than our nonna’s would be a bad idea, but she’ll never know if we just think it…

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

Caramel-peach perfection.

Outrageously crunchy.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

This chopped pesto requires nothing more than a cutting board and a knife.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

Any type of tomatoes will work, though cherry tomatoes hold their shape well. If what you’ve got is a couple of ripe beefsteaks or Romas, cut them into 1" pieces and carry on.

This trifle recipe was inspired by our love for The Great British Baking Show. These instructions will help you get even, beautiful layers. If you want to loosen it up a bit, Mary Berry might not approve, but it’ll still be delicious.

If you can’t find new potatoes at the farmers’ market, look for Peewee potatoes or very small Yukon Golds at the grocery store.

Fregola, a small, toasted Sardinian pasta, is classic with clams, and cockles make a great sub for Italy’s tiny vongole veraci.

Nduja is a spreadable, spicy pork salami that grounds all of the other ingredients, but you’ll get heat from the mustard greens, as well.

Lemon makes the perfect foil for carbonara’s salty richness. You may never go back.

These sablés will melt on your tongue.

We would eat pretty much anything topped with mashed potatoes.

Instead of making our own crème anglaise for this soufflé recipe, we use melted vanilla ice cream (it’s basically the same thing!).

We tried this with a lot of different flours, but King Arthur was the best.