European

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.

We stripped these Italian-style meatballs down to the most essential elements for weeknight realness.

A splash of fish sauce adds instant umami in author Beth Nguyen’s take on this classic dish.

Lofty, fudgy almond custard barely contained within a tender, flaky crust make this pie from the Extremadura region of Spain a rustic showstopper.

With its creamy Parmesan béchamel and tangy pancetta-enriched marinara sauce, this baked ziti recipe is one of our favorite uses for a casserole dish.

Toasting the almonds before soaking gives this creamy horchata an irresistibly roast-y flavor.

Two-ingredient homemade pasta (no machine required!) meets a buttery yet fresh tomato sauce finished with a drop of umami-rich fish sauce.

Let your summer eggplant and basil shine in this classic Sicilian pasta.

The French 75 is that rare creature of a cocktail: elegant enough to make you feel like it’s New Year’s Eve in Paris but supremely simple to assemble.

Great summer gazpacho starts with epic tomatoes—because this preparation is raw, there’s no hiding a substandard specimen.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.

A cousin to gazpacho, salmorejo gets its velvety texture from the inclusion of bread in the mix with summer’s best tomatoes.

We deconstructed every aspect of this iconic dish to bring you our ideal version. No more sad, soggy, mediocre outcomes allowed! 

Adjust the classic proportions of the gin, vermouth, and Campari in a negroni cocktail recipe for this updated version from London’s Chiltern Firehouse.

You can put whatever you want in it, and you don’t even need to turn on your oven.

Turn your kitchen into a Swedish bakery with this oversized take on the classic cardamom bun known as kardemummabulle.

Whatever you call it (au gratin potatoes, potato gratin, that cheesy potato thing), this classic dish never disappoints.

Big shells aren’t just for stuffed pasta. Here they hold strong against punchy sauce, spicy sausage, and bracing broccoli rabe.

Low, slow, and steady win the race when it comes to this juicy, tender, wine-braised leg of lamb from À Table author Rebekah Peppler.

Though American versions sometimes include cream, classic bagna cauda is nothing more than anchovies, really good olive oil, and garlic.