European

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

This classic cheese fondue recipe relies on Emmental and Gruyère, plus a little bit of cornstarch, which will prevent the cheese and wine from separating.

Though this pâté can be eaten the day it's made, we find it even more flavorful when made one or two days ahead. If you use several small ramekins instead of a pâté crock or terrine, you may need more clarified butter to seal the tops.

Make this shrimp risotto for a weeknight dinner. With bright flavor from lemon zest and fresh asparagus, it’s an ideal meal for spring.

This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.

Made with nutty meringue, rich chocolate ganache, and vanilla and hazelnut buttercreams, the marjolaine is the perfect cake for special occasions.

These classic pignoli cookies gets their chewy texture from almond paste and egg whites and crunch from the pine nuts embedded in their crispy surface. 

Mince pies, basically rich tarts filled with dried fruits and spices soaked in alcohol, were once a status symbol because only the rich could afford these delicacies. The combination of fruits and spices is often diverse, but raisins, currants, and candied lemon, citron, and/or orange peel are standard. Some old recipes also contain prunes, dates, figs, or candied ginger. Spices are usually cinnamon, cloves, mace, and nutmeg. There is always grated apple or pear and sometimes also lemon or orang.…

While most baked Bries are on the sweet side, with layers of jam or chutney under the crust, this one goes savory with anchovies, garlic, and roasted bell peppers.

Rumtopf is a traditional German tipple that you build over the course of the entire harvest season.

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.