BROWSE THE ARCHIVE
Europe
Explore this collection
-
Albania
(13) -
Andorra
(12) -
Austria
(2) -
Belarus
(5) -
Belgium
(5) -
Bulgaria
(5) -
Croatia
(1) -
Czechia
(1) -
Denmark
(1) -
Estonia
(1) -
Finland
(1) -
France
(11) -
Germany
(1) -
Greece
(9) -
Holy See
(1) -
Hungary
(1) -
Iceland
(1) -
Ireland
(1) -
Italy
(7) -
Latvia
(1) -
Liechtenstein
(1) -
Lithuania
(1) -
Luxembourg
(1) -
Malta
(1) -
Moldova
(1) -
Monaco
(1) -
Montenegro
(1) -
Netherlands
(1) -
North Macedonia
(1) -
Norway
(1) -
Poland
(2) -
Portugal
(6) -
Romania
(1) -
Russia
(1) -
San Marino
(1) -
Serbia
(1) -
Slovakia
(1) -
Slovenia
(1) -
Spain
(6) -
Sweden
(2) -
Switzerland
(1) -
Ukraine
(1) -
United Kingdom
(1)
Spanish Sopa de Ajo
Spanish sopa de ajo with golden garlic, day-old bread, paprika-scented broth, eggs and Serrano ham for a simple, deeply comforting soup.
Portuguese Arroz de Pato
Portuguese arroz de pato with tender shredded duck, rice cooked in duck stock, smoky chouriço and bacon, baked until golden and savory.
Traditional Italian Ribollita
Tuscan ribollita with cannellini beans, cavolo nero, cabbage, vegetables, olive oil, and stale country bread.
Polish Bigos
Polish bigos, or hunter’s stew, slowly cooked with sauerkraut, cabbage, pork, beef, smoked sausage, mushrooms, and prunes.
Traditional Greek Pastitsio
Traditional Greek pastitsio layered with tubular pasta, cinnamon-scented meat sauce, kefalotyri, and a tall, creamy béchamel.
Traditional British Shepherd’s Pie
A proper British shepherd’s pie with savory minced lamb and vegetables beneath a deeply golden layer of buttery mashed potato.
Classic French Beef Bourguignon
Tender beef, bacon, carrots, mushrooms, and pearl onions slow-braised in red wine for a deeply savory French comfort-food classic.
Plant-Based Croatian Soparnik
Bake plant-based Croatian soparnik with two thin unyeasted dough sheets, Swiss chard, spring onion, parsley, olive oil, and fresh garlic.
Plant-Based French Ratatouille
Cook plant-based French ratatouille with aubergine, courgette, peppers, tomatoes, onions, garlic, thyme, bay, basil, and olive oil.
Plant-Based Serbian Prebranac
Bake plant-based Serbian prebranac with white beans, abundant caramelized onions, sunflower oil, sweet paprika, garlic, bay, and chili.