European

Earn bragging rights by seeking out the bittersweet choricero pepper and traditional blood sausage to cook with, or use the other ingredients we've suggested—this homey dish will still taste superb.

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

The dough for these airy desserts is also the foundation for éclairs, cream puffs, and pâte à choux. Minus the ice cream and berries, they make a sweet little breakfast pastry.

Grilled ham and cheese: nothing to scoff at. Baked ham and cheese with velvety béchamel oozing out all over the place: mind-altering.

If ever there was a dish to make vegetables and eggs look (and taste) decadent, this is it. Cooking the spring produce in olive oil delivers deep, luxurious flavor. You’ll want some toast.

Amaro and sweet vermouth are relatively low in alcohol, making for a quaffable, refreshing drink (go ahead, have two).

The weeknight, veggie-heavy, nothing-in-the-house-to-eat dinner. Top with a fried egg if you’re feeling peckish.

Here are seven new spring cookbooks we can't wait to read.

Marrying classic flavors with clean technique, Inaki Aizpitarte and Delphine Zampetti cook dinner, their way.

We're celebrating "poisson d'Avril" with these classic French fish recipes.

The sugary, caramelized pastry known as the kouign-amann is not the simplest thing to make—but it's totally worth the effort. Here's our step-by-step guide

Almonds are the new breadcrumbs. Their toasty flavor and crunch add just the right contrast to pasta.

Making this pastry is worth the effort.

A bowl of pasta tossed with fresh ricotta, chopped walnuts, some olive oil, and a little fresh parsley is a beautiful thing. Just saying.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

It’s airy, light, and sweet, but this delicate cake gets pucker and punch from vinegar in both the icing and the filling.

The only thing that could make this ricotta gnocchi recipe better is if it was a no-knead dough. Oh wait, it is. Then it's perfect.

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Everyone loves corned beef on St. Paddy's Day—but what most of us really look forward to is corned beef hash the following morning. Here's how to make it

Try chocolate-covered espresso beans in place of the coffee beans for garnish.

While each bartender has a preferred whiskey, we tried them all with Jameson with great results.

The Guinness cream lends a malty, slightly bitter richness to this Irish classic.