European

This psychedelic purple sauce has all the earthiness and tang of sour-cream-topped borscht.

By using potato chips, this spin on the Spanish classic is doable on a weeknight.

These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

These stuffed buns are everything frozen pizza pockets dream of being.

This rustic French soup is perfect cold weather comfort food—best made a day in advance and reheated to serve.

All markers of good paella—saffron, sausage, shrimp, crispy rice on the bottom—with the time-saving advantages of fried rice.

Smart shortcuts like store-bought fresh noodles, frozen spinach, and a sheet pan deliver big lasagna flavor in a fraction of the time.

Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

Easy to make and easy to love, this one-bowl recipe has plenty of flair.

A little oil in this bûche de noel helps keep it pliable even when cool—perfect for rolling the Yule log shape.

This garlicky, herby, and very thrifty soup takes pantry staples like bread and eggs and turns them into something spectacular.

A classic for a reason. Our ultimate recipe has nut-studded toffee, just-ripe bananas, and heaps of whipped cream.

Love cottage cheese? You’ll love this lasagna. Hate cottage cheese? You’ll still love this lasagna.

For this bone-in ribeye steak recipe (a.k.a. côte de bœuf), you’ll encrust the meat with three types of peppercorns and make a silky cream sauce with the drippings.

Extra juicy and very crunchy, these thick-cut breaded pork chops are an impressive dinner option served with a crisp pickled-fennel salad.

This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.

This frosty version of the bittersweet Italian cocktail is easy to make ahead for drinks on demand.

Refreshing gazpacho gets the salty-spicy nuoc cham treatment in this twist on the warm weather soup. Sesame oil provides nutty balance and helps curb the heat.

This homey one-pot stew boasts a short ingredient list but tons of complex flavors, built over three hours in a mostly hands-off braise.

Thanks to a tricked-out mayo spread (garlic, capers, oregano, and chili flakes—whew!), this pressed sandwich is as flavor-packed as it is easy to make.