European

This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal—despite using half the normal serving size of noodles.

You can roll out the dough and punch out other shapes, but the slice-and-bake method is fast, and you won’t have any scraps.

No pressure cooker? Cook it the old-fashioned way.

While their new iteration simplifies things a bit, we love this original recipe for Mueller's lasagna, which starts with a homemade meat-and-tomato sauce and ends with one decadent, satisfying bite.

These meringues are intentionally oversized—just as good hung from the Christmas tree as an ornament as they are to eat—and last for ten days, so, fortunately, their use as both decoration and edible treat are not mutually exclusive options.

Cookie stamps give these snappy ginger cookies their embossed look and a rum-butter glaze lends a festive, antique finish.

If you have English muffins, cream cheese, and strawberries, you can make these faux danish breakfast treats in a snap!

Sformati can be sweet or savory. They often have a bechamel sauce as a base, but here is an example using creamy-soft cauliflower and ricotta and fontina cheeses. Served with lemony arugula or watercress, it makes a light, lively starter for a dark winter’s evening.

This quick and easy pasta is made entirely from ingredients kept in the pantry, so you can make it whenever a carb craving strikes. Inspired by elements often seen on Italian antipasto platters, the pasta is tossed with dry-cured sausage, artichoke hearts, and sun-dried tomatoes along with a simple tomato paste and olive oil sauce, and topped with toasted pine nuts and crisp peperoncini.

You'll be shocked at how easily the wonderfully fragrant and rich sauce for this simple weeknight dish comes together.

This dish is so simple, but I would award it numerous stars and accolades. Just find excellent mushrooms, really good eggs, some aromatics, and a tiny bit of spice, and you have a beauty of a dish.

The classic tomato and mozz summer salad gets a roasty cold-weather makeover.

Bake well-sauced pasta, plus plenty of cheese and a few eggs to hold things together, in a cake pan and the edges turn crunchy, crusty, chewy, and downright irresistible.

Blanch chopped broccoli before cooking your pasta in the same water, then toss the whole thing with crumbled sausage and plenty of chile flakes, butter, and Parmesan.

The classic, beloved Marcella Hazan pasta sauce is made with just four ingredients and couldn't be easier.

Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.