European

Bone-in pork loin roast is a sleeper hit for holiday celebrations.

The variations of this Hungarian cake are endless, but this one is made with ground hazelnuts lightened with meringue.

The quality and freshness of the mint is key to this chocolate-mint cake recipe.

Crème de cassis Chantilly takes the place of classic buttercream in this marguerite cake recipe.

Grand Marnier soaking syrup and a rum glaze turn a childhood favorite yogurt cake into a dinner party classic.

Cheesy baked potatoes au gratin is the perfect cold weather comfort food and makes a great side dish for any family dinner or holiday meal.

This cannoli recipe has the chocolate, pistachios, and candied orange peel mixed right into the creamy filling so you get optimal flavor in every bite.

These Italian cannoncini are filled with a simple Chantilly cream, but some bakeries pipe in a rich custard instead.

For this towering crepe cake, thin crepes are stacked and sandwiched with an easy pastry cream.

Strawberries and cream, but make it fancy (and in a cake).

This joconde cake is nutty and rich but still light as a sponge cake should be.

This Italian pesto recipe comes together quickly thanks to a food processor. Freeze extra for homemade pesto well beyond basil season.

This easy crepe recipe calls for brandy, but you can substitute any flavorful spirit or liqueur to customize it to your tastes and pantry.

Caprese salad thrives on simplicity and using the freshest ingredients possible: heirloom tomatoes, mozzarella, basil, and extra-virgin olive oil–that’s it!

This impressive pastry, sometimes spelled Dobos torte, is among the most famous cakes from the Austro-­Hungarian Empire.

This impressive-looking Basque cheesecake, which is baked high and fast and gets a caramelized, nearly burnt top, can be made in a hurry.

Calling something the “world’s best cake” is quite a statement, but it’s not something taken lightly by Norwegians.