European

We like to think of this refreshing sangria as spa water but with a little buzz!

Hobnobs, Cadbury Flake bars, and prawn crisps, oh yes.

Italians are exceedingly proud of their culinary traditions. And why shouldn’t they be? These people invented pizza.

This Italian savory pie is a stunner, and no one needs to know you made it all ahead.

Both are made with pizza dough and stuffed with cheese, but you'd be a fool to call them the same.

Starting with store-bought pizza dough makes the dream of weeknight calzones actually attainable.

There will be spritzes, and there will be nuggets of milky mozzarella di bufala.

Little pillows of ricotta, Parmesan, flour, and egg. That’s it!

This recipe takes all the right shortcuts and none of the wrong ones.

Hidden anchovies, spicy chili paste, and artisanal pasta, of course.

Yes, breakfast calzones. They’re stuffed with salami, eggs, ricotta, and Fontina cheese. Heaven.

The crunchy almond cookies replace soft smushy ladyfingers for a welcome twist on the classic dessert.

This double-crusted stunner of a savory tart is a traditional Italian Easter dish, but it makes for an impressive vegetarian main no matter what you’re celebrating.

This simple marinade will fancy up any type of canned beans.

Malfatti—literally “badly made”—are not as tricky to shape as you think. We’ll walk you through it.

The panna cotta is delicious on its own but pairs even better with the maraschino cherries and lemon.

Think of paccheri as the big brother to rigatoni that will catch and be draped in so much saucy goodness.

Make this peppery salad in the late summer when the plums are perfection.

This riff on an American sundae swaps out the hot fudge and whipped cream for nutella and mascarpone cheese.

And it will definitely fulfill your apple-a-day quota.

This gorgeous cake uses a surprisingly simple method to slice the apples just so.

A cherry cola spritz—for adults.

This back-pocket pasta can be made with ingredients you have on hand in under 15 minutes.

This classic combo should be credited with starting the whole spritz phenomenon in the United States.