European

Crunchy, salty, and utterly addictive, fried zucchini blossoms make for a delicious starter.

This rémoulade recipe is a great and more colorful substitute for traditional tartar sauce.

This easy, go-to dijon vinaigrette recipe is the perfect complement for almost any salad.

Ask your butcher for center-cut bones: You don't want the ends.

A mild or fruity olive oil works best in this cardamom-scented cake. Just try not to eat all of the candied orange slices before the cake cools.

This is chef Fergus Henderson's recipe for a classic top sirloin roast beef. Remember: Letting it rest is key.