european and holiday/event

6,944

Recipes

The Ultimate Superfood Sandwich

Posted by English_Rose  

Certain ‘Superfoods’ are especially good for the summer as they contain nutrients that can help nurture your skin and protect it from sun damage. This delicious sandwich is a real powerhouse of nutrition and tastes fabulous. It takes minutes to... MORE»

Recipe #347973

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No Fuss Focaccia

Posted by Chef #1086687  

Warm, aromatic yeast bread, hot from the oven—with no kneading, AND in under 2 hours MORE»

Recipe #347924

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Rigatoni With Sirloin and Gorgonzola Sauce

Posted by Vicki in CT  

From Food and Wine Quick from Scratch Pasta Cookbook. Haven't tried it yet but posting for safe keeping. Serve with red wine with a fine acidity. MORE»

Recipe #347918

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Sugarplums (No Bake)

Posted by Mari H  

I got this recipe from my local newspaper. It was featured on the cover of the Food section this holiday season titled Visions of sugarplums by J.M. Hirsch. The picture is gorgeous. I haven't had a chance to try this yet but it sounds fantastic... MORE»

Recipe #347820

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Hot Apple Cider (German Glühmost)

Posted by BecR  

Hot mulled cider with white wine. MORE»

Recipe #347777

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Frank's Cinnamon Kuchen

Posted by beckerd  

This is my late father's recipe. He did not make it with fruit like a ton of other kuchen recipes that I have seen. Its a cinnamon german coffeecake that he helped sale at my hometown's annual summer festival. He was part of the Knights of St.John... MORE»

Recipe #347497

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Scandinavian Almond Cake

Posted by AlaskaStephanie  

Light, but rich too! Bake in a loaf pan--this cake is an easy one for a tea or shower, but also so good for your own coffee break! MORE»

Recipe #347453

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Horseradish Cream for Standing Rib Roast

Posted by KathyP53  

Far beyond the norm! MORE»

Recipe #347366

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Do-It-Yourself Chocolate Truffles

Posted by KathyP53  

These turn out professional-looking and delicious. Great boxed for holiday gifts. MORE»

Recipe #347307

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Prosciutto-And Fresh Mozzarella Frittata

Posted by KathyP53  

Easy breakfast or brunch dish for company! MORE»

Recipe #347299

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Zimtsterne - Cinnamon Star Cookies

Posted by Lostfairy  

Swiss Christmas treat! MORE»

Recipe #347291

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Mondel Bread

Posted by Nunzio's Daughter  

The best way to describe mondel bread is "Jewish Biscotti I use walnuts, but you can try any nut that suits your mood. MORE»

Recipe #347256

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Angel-Hair Pasta With Crab and Country Ham

Posted by Manami  

A Marcia Kiesel recipe from Food & Wine Magazine, January 2009 edition, is as always with her recipes, easy, fast and scrumtious!! ; A Pinot Blanc a/k/a the poor man's Chardonay, has a bright acidity that's terrific with dishes ;ike this... MORE»

Recipe #347182

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Sugar-Crusted Chocolate Cookies

Posted by KathyP53  

A Jacques Torres recipe that makes a delicious, crumbly-textured cookie. Dough is done in the food processor. MORE»

Recipe #347172

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Cheddar and Chive Yorkshire Puddings

Posted by KathyP53  

Traditional with a flair to serve with roast beef! MORE»

Recipe #347113

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Polish Plotka Potato Dumplings

Posted by Ohio Margaret  

My Busia (Polish Grandma) made these every new year. They are inexpensive, easy to make and very tasty. They are certainly not a "healhy" dish, but for special occiasions or a nice reminder of childhood, they are worth every calorie and... MORE»

Recipe #347038

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Vineterta

Posted by Chef #1110637  

A traditional Icelandic prune torte - though the name means "Vienna Torte". MORE»

Recipe #346980

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Honey-Vanilla Challah

Posted by blucoat  

This is recipe produces a beautiful and sweet version of the popular Jewish challah bread. Recipe is from Ariela, of "Baking and Books". Dough needs to rise twice (for at least 2 hours total). If you make this with water rather than... MORE»

Recipe #346573

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Mini-Calzone

Posted by Lainey6605  

This calzone is made with refrigerated pizza dough and makes great appetizers. MORE»

Recipe #346389

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Tuscan Carbonara

Posted by Lainey6605  

This is a recipe from Paula Deen. She says that the key to a super-creamy carbonara sauce is to let the residual heat from the skillet and your still-hot ingredients cook the eggs instead of direct heat from the stovetop, which will yield a dry,... MORE»

Recipe #346323

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