European

From schnitzel and sausages to cabbage and pretzel, 18 recipes for food that goes great with beer—for Oktoberfest or whenever you like

Hazan introduced America to real Italian cooking, but to our Providers columnist, Jenny Rosenstrach, she was like family—if a little strict

In 'Mastering the Art of French Eating,' Ann Mah tries to adapt to life in France by eating the country's iconic foods. But will andouillette—a.k.a. tripe sausage—be her undoing?

This lamb shank recipe calls for cooking them uncovered in their broth. It simultaneously browns and braises them, adding richness and color. Braise them a day ahead; the flavor will deepen overnight in the fridge.

This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.

Make a big batch of this ragù on Sunday, serve it with pasta and a big green salad that night, then send the family off with leftovers for lunch the next day.

This homemade version of the Italian classic tastes as though it's been perfected over generations.

In this gâteau breton aux pommes, or apple cake, apples are caramelized before being baked in buttery batter. Why stop there? Salted caramel sauce lets guests indulge even further.

These delicate cheese puffs always impress. Once you get the hang of the dough, you’ll serve them at every opportunity.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

Put the evening over the top by setting out these easy, impressive caramels after dessert. Or set out wax-paper bags so friends can take them home for the next day.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Removing all but a strip of the eggplant’s skin lets the flesh meld with the sauce without falling apart—that's the secret of this baked eggplant parmesan recipe. This is part of BA's Best, a collection of our essential recipes.

Strisce means strips—any long pasta will work—and Chiantigiana refers to the Tuscan wine used to flavor the sauce.

Baked eggs are great for brunch, and this recipe is no exception. But with a green salad, it’s also hearty and satisfying enough to double as dinner.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

Italian-style fried chicken with fried herbs and artichoke hearts.

If your Marcona almonds haven’t already been oiled and salted, add another 1 Tbsp. oil when toasting.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they’re well seasoned.

This Italian vegetable stew recipe is a perfect way to use day-old bread. Recipe by Brandon Jew, Bar Agricole, San Francisco

This rich and cheesy broth is satisfying on its own, but goes main course with the addition of seared kielbasa sausage. Recipe by Chris Shepherd, Underbelly, Houston

This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple.

Finishing this risotto with Tomato Water in place of stock gives it a pure, bright tomato flavor.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.