European

The SNL star remembers her favorite food from the Chicago neighborhood she grew up in.

Unlike traditional madeleines, these have a buttery, cake-like consistency that will keep for days.

A blanket of béchamel makes everything better.

Layers of duck, two kinds of sausage, a hearty ragout, and beans make this the comfort meal to end all comfort meals. It’s an occasion to break out the biggest pot you own. Our classic cassoulet recipe takes no shortcuts and requires a little planning, but every step is totally doable, even if you’re not a pro.

This easy, one-skillet apple dessert goes out to all the baking-phobes out there, because making something sweet shouldn't require all the bowls and measuring cups in your kitchen plus an advanced degree in chemistry. Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

You can make the creamy, custardy treat with an earth-shattering crust at home—in a muffin pan!

Our favorite and best method of making pasta—the same one the pros use in restaurants—is one in which the pasta finishes cooking in a glossy sauce made by emulsifying cheese into the pasta cooking liquid. It’s so easy and good it might change your life (or if not your entire life, then definitely your weeknight pasta game).

You’re going to want to let this sandwich hang out for a bit before digging in so the bread can soak up those juices. Napkin not optional.

Did you think a juicy, savory, filling gyro was only something you could find at a Greek restaurant? Think again. Our version has everything you love about the classic—crispy lamb, creamy yogurt, and crunchy vegetables—and serves it up fast using only 10 ingredients. And, if you’re not a lamb person, you can easily make this recipe with ground pork or beef.

This is a perfect recipe to make when you have bought too many tomatoes at the market and they are starting to show their age.

You know what your Tuesday-night chicken wants? An irresistible tangy-sweet bath.

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth. 

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. 

Heading to Paris? Here's your first stop.

Eggplant is one of the true stars of summer, but it can be tricky to cook. Because it absorbs oil like a sponge during frying, we prefer the oven-roasted method in this recipe, which yields tender, caramelized slices minus all the mess.

A very pregnant writer tests an old wives' tale that involves lots of cheese.

Caramel-peach perfection.

It's Italian Language 101.

This chopped pesto requires nothing more than a cutting board and a knife.

It's not about the number of steps or ingredients in a dish. If you shop smart, buying peak-season produce and quality protein, you don't have to do much at all (like with this easy salad recipe).

This creamy dip requires almost no effort to blend together.

Rice suddenly got a lot more interesting.

Outrageously crunchy.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.