European
Peperoncini Pantry Pasta
This zesty pasta relies on a jar of peperoncini—including the brine—to do the heavy lifting.
By Jesse Szewczyk
Strudel di Funghi e Mascarpone (Mushroom Strudel)
A buttery lattice dough enrobes mushrooms, herbs, and speck.
By Anna Francese Gass
Sicilian Pizza
Sicilian pizza is an Italian-style pizza recipe identified by its thick, chewy, bready crust under a layer of toppings like tomato sauce.
By Kendra Vaculin
Kringle
The official pastry of Wisconsin has Danish roots. Our homemade kringle recipe is filled with almond paste and cherry jam.
By Kelly Janke
Champagne Chicken
Champagne is the perfect wine to pair with this braised chicken, not only because it’s festive but because the bubbles cut right through the creamy, mustardy pan sauce.
By Lidey Heuck
Kimchi Carbonara
Tangy caramelized kimchi adds much appreciated acidity to an Italian classic. This version will soon become your new favorite.
By Irene Yoo and Dan Pashman
Panna Cotta
Cool, creamy vanilla panna cotta is the simplest kind of dessert; it only needs a few minutes on the stove, and it sets all on its own in the refrigerator.
By The Gourmet Test Kitchen
Italian Butter Cookies
The freshest Italian butter cookies are the ones you bake at home. This butter cookie recipe gives you delicate almond-scented cookies in your favorite design.
By Zoe Denenberg
French Buttercream
French buttercream eschews meringue in favor of pâte à bombe, a combination of whipped egg yolks and sugar, for the ultimate lush frosting.
By Allison Robicelli and Matt Robicelli
German Buttercream (Crème Mousseline)
Llike a leveled-up pastry cream enriched with whipped butter, German buttercream is the ideal filling for cakes and pastries.
By Sarah Kieffer
Italian Meringue Buttercream
For the silkiest, most ethereal frosting imaginable, turn to Italian meringue buttercream.
By Dianne Rossomando
Linzer Cookies
By The Gourmet Test Kitchen
Fish and Chips
Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.
By Maggie Ruggiero
Classic Marinara Sauce
The little black dress of Italian American cooking—get the recipe for the stuffed shells here.
Skillet Chicken Parmesan With Gnocchi
Quick-cooking gnocchi goes in the same pan as the chicken for this cheesy, crowd-pleasing weeknight meal.
By Jesse Szewczyk
Bellini
Bright, bubbly, and hard to resist, a well-made peach bellini is a thing of beauty.
By The Epicurious Test Kitchen
Sidecar
Consider this citrusy sidecar cocktail recipe a friendly reminder to stock up on cognac.
By Eben Freeman
Irish Coffee
The ultimate winter warmer, Irish coffee is satisfying and timeless and requires only four ingredients.
By The Gourmet Test Kitchen
How to Make Fresh Homemade Pasta
No matter your age, skill level, or kitchen set-up, you (yes, you) can make fresh pasta at home. Here’s how.
By Kendra Vaculin and The Editors of Epicurious