European

How do you improve on a classic Caprese? Grill your tomatoes—and create a Charred Caprese Sandwich.

If you’re using a charcoal grill, you’ll want to actively monitor the heat in different spots and shift the pan this way and that as needed.

Using shrimp shells to make a quick stock adds an insane depth of flavor to an otherwise simple pasta.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

Red sauce rules, plus an epic chicken Parm you can make at home.

For a real taste of Joffrey’s gamey pigeon pie, use squab instead of chicken. Have a sword handy for slicing into it! Also check out our other GoT-inspired recipes.

At Pietro’s, the cooks deep fry the chicken cutlets in a large, wide skillet, which allows the oil to come up to temperature very quickly and stay there once the cutlet is added. Smart, but potentially messy (it’s a lot of oil!). If you have a Dutch oven with high sides, that will minimize splatter—we’d feel rotten if you got burned.

Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim.

Who knew that dessert could be as easy—and refreshing—as combining sugar and water?

Chef Erickson has access to the best seafood anywhere; when it comes to sardines, she goes with Matiz sardines in olive oil.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

To make this vegetarian, omit bacon and add 4 Tbsp. olive oil for browning mushrooms. 

These sweet pierogies help balance out the savory fillings from Kielbasa, Sauerkrat, and Potato Pierogies, Beef, Onion, and Cheddar Pierogies, and Bacon, Mushroom, and Spinach Pierogies, making them perfect for any pierogi party.

Why choose between boiled or fried? The key to these pierogies is doing both. 

Do not butcher these Italian words around her either.

Traditionally studded with candied fruit and marked with a cross on top, these sweet yeasted English cakes are usually baked on Good Friday.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

You can make the sauce the day before, then cook the pasta and seafood the next day to put it all together.

Believe it: Easter is in March this year!

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

The texture of this airy semifreddo is somewhere between frozen chocolate mousse and gelato. In other words: You’re going to love it.

Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.

There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.

Pick artichokes with tightly packed, squeaky-firm green leaves and a fresh-looking cut on the stem end.