Eastern European

Finely ground walnuts turn into the creamiest (but cream-free) sauce you’ve ever had, seasoned with garlic, cinnamon, and blue fenugreek.

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

The spiral is a good starting point for you to test the waters with these German-influenced cookies, but feel free to vary their patterns and shapes to your liking.

This is a classic Ashkenazi Passover recipe, with a little brown sugar added for depth.

These savory potato pancakes are fried in butter and oil for a crisp, golden brown crust. Serve with applesauce or sour cream at your next holiday gathering.

The carrots melt into the broth of this comforting soup with meatballs.

This dessert of puff pastry layers sandwiched with a thick cream filling is even richer than its French cousin, the Napoleon.

Make somlói galuska in advance: the chocolate-cream “dumplings" require at least eight hours to soak up the golden rum syrup.

This bread—loaded with a rum-spiked walnut filling—is the traditional Romanian celebration bread for Christmas.

Fasolka po bretońsku, as these beans are called in Polish, are earthy and full of flavor, delicious eaten with fresh, crusty bread and nothing else.

The variations of this Hungarian cake are endless, but this one is made with ground hazelnuts lightened with meringue.

This impressive pastry, sometimes spelled Dobos torte, is among the most famous cakes from the Austro-­Hungarian Empire.

Karpatka cake is like a cloud of rich milky frosting trapped between two layers of pâte à choux.

These easy Moldovan flatbreads are made by mixing the filling into the dough rather than stuffing it.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.

This oversize version of khachapuri, the Georgian cheese-filled bread, is both a time-saver and brilliant way to feed a group.

This khachapuri recipe makes all you need for a meal—a luscious cheesy, eggy, buttery bath to dip bread into.

This fried Greek bread—stuffed with feta and spring onions—can be filled with chopped herbs for extra flavor.

Stroganoff is endlessly comforting—and this version can be made in under 30 minutes.

When braised in a tart brine, gizzards are truly delectable! This is an easy dish to serve guests, as it can be made a day in advance and reheated. Cooked barley is a perfect side to soak up the rich sauce.