When it comes to cooking, there’s nothing like drawing inspiration from the rich culinary traditions of Europe. From hearty stews and comforting pastries to elegant sauces and refined desserts, each country has its own unique flavor profile and techniques that have been passed down through generations.
Whether you’re planning a romantic dinner for two or a feast for a crowd, European recipes offer endless possibilities for delicious meals that are sure to please even the pickiest of eaters. In this article, we’ll take you on a culinary journey across the continent, exploring 20 mouthwatering recipes from classic French Coq au Vin to authentic Italian Spaghetti Carbonara, and many more in between.
Classic French Coq au Vin
Classic French Coq au Vin Recipe
A quintessential French dish, Coq au Vin is a rich and flavorful braised chicken recipe cooked in red wine, perfect for special occasions or cozy nights in.
Ingredients:
– 1 3-4 pound chicken, cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
– 1/2 cup olive oil
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup red wine (Burgundy or Pinot Noir work well)
– 1 cup chicken broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Brown the chicken pieces in batches until browned on all sides, about 5-7 minutes per batch.
3. Remove the chicken from the pot and set aside.
4. Add the sliced onion to the pot and cook until caramelized, stirring occasionally, about 10-12 minutes.
5. Add the garlic, red wine, chicken broth, tomato paste, thyme, salt, and pepper to the pot. Stir to combine.
6. Return the chicken to the pot, cover, and transfer to a preheated oven at 300°F (150°C).
7. Braise for 2-3 hours or until the chicken is tender and falls apart easily.
Cooking Time: 2-3 hours
Authentic Italian Spaghetti Carbonara
Experience the rich flavors of Italy with this classic spaghetti dish, where eggs, cheese, and cured meat come together in a creamy sauce.
Ingredients:
– 12 oz spaghetti
– 4 oz pancetta or bacon, diced
– 3 large eggs
– 1/2 cup grated Parmesan cheese
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Parmesan cheese, and a pinch of salt.
4. Add the cooked spaghetti to the bowl and toss with the egg mixture until well coated.
5. Add the reserved pasta water to the bowl in small increments to achieve a creamy consistency.
6. Stir in the cooked pancetta or bacon.
7. Season with salt to taste.
8. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Creamy Hungarian Goulash
This hearty dish is a staple of Hungarian cuisine, with tender beef, vegetables, and a rich creamy sauce.
Ingredients:
– 1 lb beef, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium bell peppers, sliced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1/2 cup heavy cream
– 2 tbsp tomato paste
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, brown the beef over medium-high heat.
2. Add onions, garlic, bell peppers, and cook until vegetables are tender.
3. Stir in diced tomatoes, beef broth, heavy cream, tomato paste, paprika, salt, and pepper.
4. Bring to a simmer and let cook for 20-25 minutes or until the sauce has thickened slightly.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Spanish Paella with Seafood
Experience the authentic flavors of Spain with this seafood-packed paella recipe, perfect for a quick and delicious dinner.
Ingredients:
– 1 cup uncooked rice (Calasparra or Spanish rice)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams, squid), cleaned and chopped
– 1 can (14.5 oz) of diced tomatoes
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 cups fish broth
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened (3-4 minutes).
3. Add seafood; cook until opaque and slightly browned (5-6 minutes).
4. Stir in tomatoes, saffron mixture, smoked paprika, salt, and pepper.
5. Add rice and fish broth; stir to combine.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 20-25 minutes or until rice is cooked.
Cooking Time: 35-40 minutes
German Schnitzel with Lemon Butter
Satisfy your cravings with this classic German dish, elevated by a bright and tangy lemon butter sauce.
Ingredients:
– 4 pork or veal cutlets (about 1/2 inch thick)
– 1 cup all-purpose flour
– 1 egg, beaten
– 1 cup breadcrumbs
– 2 tablespoons butter
– 2 lemons, juiced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a shallow dish, mix together flour and a pinch of salt.
2. Dip each cutlet in the beaten egg, then coat in the flour mixture, shaking off excess.
3. Heat about 1/4 inch of butter in a large skillet over medium-high heat. Add coated cutlets and cook for 2-3 minutes per side, or until golden brown.
4. In a small bowl, whisk together lemon juice and remaining butter until smooth. Season with salt and pepper to taste.
5. Serve schnitzel hot with lemon butter sauce spooned over the top. Garnish with chopped parsley if desired.
Cooking Time: 12-15 minutes
Greek Moussaka with Béchamel Sauce
A classic Greek dish that combines layers of tender eggplant, rich lamb, and creamy béchamel sauce.
Ingredients:
– 2 large eggplants, sliced into 1/2-inch thick rounds
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup béchamel sauce (see below)
– 1 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb, onion, and garlic until lamb is browned, breaking it up with a spoon as it cooks.
3. Add tomato puree, oregano, salt, and pepper; stir well.
4. Arrange eggplant slices in a single layer on the bottom of a 9×13-inch baking dish. Spoon lamb mixture over the eggplant.
5. Repeat layers, ending with eggplant on top.
6. Pour béchamel sauce over the top layer of eggplant.
7. Sprinkle Parmesan cheese evenly over the béchamel sauce.
Béchamel Sauce:
– 2 tablespoons butter
– 2 cups milk
– 1 cup grated Parmesan cheese
– Salt to taste
Instructions:
1. Melt butter in a medium saucepan over medium heat.
2. Add flour; whisk smooth.
3. Gradually add milk, whisking constantly until thickened.
4. Remove from heat; stir in Parmesan cheese and salt.
Cooking time: 45 minutes. Let it rest for 10-15 minutes before serving.
Swedish Meatballs with Lingonberry Jam
Experience the classic flavors of Sweden with these tender meatballs served with a sweet and tangy lingonberry jam. Perfect for a cozy dinner or party.
Ingredients:
– 1 lb ground beef
– 1/2 cup breadcrumbs
– 1 egg
– 1 onion, finely chopped
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup lingonberry jam
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, breadcrumbs, egg, onion, salt, and pepper. Mix well with your hands until just combined.
3. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until cooked through.
5. While the meatballs are cooking, warm the lingonberry jam by placing the jar in a bowl of hot water for a few minutes.
6. Serve the warm meatballs with the lingonberry jam spooned over the top.
Cooking Time: 18-20 minutes
Belgian Waffles with Fresh Berries
Start your day with a crispy and fluffy Belgian waffle, topped with sweet and juicy fresh berries. This classic combination is sure to delight.
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1/2 cup whole milk
– 4 tablespoons unsalted butter, melted
– Fresh berries (strawberries, blueberries, raspberries, etc.)
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a medium bowl, whisk together flour, baking powder, salt, and sugar.
3. In a large bowl, whisk together eggs, milk, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined (do not overmix).
5. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
6. Cook for 3-5 minutes or until golden brown.
7. Serve warm with fresh berries and enjoy!
Cooking Time: 10-12 minutes
Portuguese Pastéis de Nata
These traditional Portuguese egg tarts are a classic dessert that combines flaky pastry with a creamy, custard-like filling.
Ingredients:
– 1 package of puff pastry, thawed
– 3 large eggs
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Cut out circles of pastry using a cookie cutter or the rim of a glass.
4. In a separate bowl, whisk together eggs, sugar, and salt until well combined.
5. Add heavy cream and whisk until smooth.
6. Place a spoonful of egg mixture onto one half of each pastry circle.
7. Fold the other half over to form a triangle and press edges to seal.
8. Brush tops with a little water and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Polish Pierogi with Caramelized Onions
Savor the sweet and savory flavors of traditional Polish pierogi filled with caramelized onions, perfect for a comforting meal.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– 2 tablespoons vegetable oil
– Filling ingredients (below)
– Caramelized onion filling:
+ 1 large onion, thinly sliced
+ 2 tablespoons butter
+ Salt and pepper to taste
Instructions:
1. In a mixing bowl, combine flour, warm water, and salt. Knead for 5 minutes until smooth dough forms.
2. Divide the dough into smaller pieces, about the size of a golf ball.
3. Roll out each piece into a thin circle, about 1/8 inch thick.
4. Place 1-2 teaspoons of caramelized onion filling in the center of each circle.
5. Fold the dough over the filling to form a half-moon shape and press edges together with a fork.
6. Cook pierogi in boiling salted water for 5-7 minutes or until they float to the surface.
7. Serve warm with melted butter, sour cream, or fried onions.
Cooking Time: 15-20 minutes
British Fish and Chips with Tartar Sauce
A quintessential British dish, fish and chips is a comforting combination of crispy battered fish, golden fries, and tangy tartar sauce. This recipe serves 4.
Ingredients:
– 1 lb cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cold beer (optional)
– Vegetable oil for frying
– 2-3 large potatoes, peeled and cut into fries
– Tartar sauce (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut fish into portions, season with salt and pepper.
3. Dredge fish in flour, shaking off excess.
4. Dip floured fish in beer (if using), then coat in a thin layer of batter.
5. Fry battered fish in hot oil for 3-4 minutes, or until golden brown.
6. Drain and place on baking sheet to keep warm.
7. Par-cook fries by frying them in hot oil for 2-3 minutes, or until slightly tender.
8. Finish cooking fries in the oven for an additional 10-15 minutes, or until crispy.
9. Serve fish with chips (fries) and tartar sauce.
Cooking Time: 20-25 minutes
Austrian Apfelstrudel with Vanilla Sauce
Austrian Apfelstrudel with Vanilla Sauce Recipe
Summary:
Experience the classic Austrian dessert, Apfelstrudel, filled with tender apples and flaky pastry, served with a rich and creamy vanilla sauce.
Ingredients:
– 1 package of puff pastry, thawed
– 2-3 Granny Smith apples, peeled and sliced
– 1/4 cup granulated sugar
– 1 tablespoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 egg, beaten (for brushing)
– 1 tablespoon unsalted butter, melted
– Vanilla Sauce:
+ 1 cup heavy cream
+ 2 tablespoons granulated sugar
+ 1/2 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. Roll out puff pastry to a thickness of about 1/8 inch.
3. In a large bowl, combine sliced apples, granulated sugar, cinnamon, nutmeg, and salt. Mix until apples are evenly coated.
4. Place apple mixture onto one half of the pastry, leaving a 1-inch border around edges.
5. Brush edges with beaten egg and fold other half of pastry over filling. Press edges to seal.
6. Bake for 25-30 minutes or until golden brown.
7. While strudel is baking, prepare Vanilla Sauce by whisking together heavy cream, granulated sugar, and vanilla extract in a small saucepan. Bring to a simmer over medium heat.
8. Serve warm Apfelstrudel with Vanilla Sauce drizzled on top.
Cooking Time: 25-30 minutes
Dutch Stroopwafels with Coffee
Enjoy the classic Dutch treat infused with a warm and rich coffee flavor.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1/4 cup brown sugar
– 1 tablespoon instant coffee powder (or brewed coffee)
– 1 egg, lightly beaten
Instructions:
1. Preheat the waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add melted butter, brown sugar, and coffee powder to the dry ingredients. Whisk until smooth.
4. Beat in the egg until well combined.
5. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
6. Close the lid and cook for 3-5 minutes or until the stroopwafel is golden brown.
7. Repeat with remaining batter, greasing the waffle iron with cooking spray as needed.
Cooking Time: 15-20 minutes (depending on waffle iron)
Norwegian Salmon Gravlax with Dill
A classic Scandinavian appetizer or snack, Gravlax is a simple yet elegant dish that showcases the flavors of salmon and fresh dill. This recipe yields a tender, citrusy, and herbaceous treat perfect for any occasion.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup granulated sugar
– 1/4 cup kosher salt
– 1/4 cup water
– 1/4 cup white wine vinegar
– 2 tbsp fresh dill, chopped
– 2 lemons, sliced
Instructions:
1. Preheat oven to 200°F (90°C).
2. In a small bowl, mix together sugar, salt, and water until dissolved.
3. Place salmon fillets in a shallow dish or tray. Pour the sugar mixture evenly over the fish, making sure they’re completely covered.
4. Sprinkle chopped dill and lemon slices on top of each fillet.
5. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
6. Just before serving, remove from refrigerator and let sit at room temperature for 30 minutes.
7. Slice the gravlax thinly against the grain and serve.
Cooking Time: None! Gravlax is a cured dish that requires no cooking time.
Swiss Cheese Fondue with Crusty Bread
A classic Swiss dish that brings people together – literally! Enjoy the warmth and camaraderie of dipping crusty bread into a rich, creamy fondue made with Emmental and Gruyère cheese.
Ingredients:
– 2 cups grated Emmental and Gruyère cheese
– 1/2 cup dry white wine
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Crusty bread (e.g., baguette or rustic bread)
– Fresh fruit or nuts for garnish (optional)
Instructions:
1. In a medium saucepan, combine cheese, wine, lemon juice, garlic, paprika, salt, and pepper.
2. Place the saucepan over medium heat and stir until the cheese is melted and the mixture is smooth.
3. Continue cooking for 5-7 minutes, stirring occasionally, until the fondue reaches the desired temperature (around 120°F/49°C).
4. Arrange crusty bread slices on a serving platter or individual plates.
5. Pour the warm fondue into small ceramic bowls or a communal pot.
6. Serve immediately and enjoy dipping bread into the cheesy goodness!
Cooking Time: 15-20 minutes
Finnish Karelian Pies with Egg Butter
Experience the traditional flavors of Finland with these savory pies filled with egg butter, a staple in many Finnish households.
Ingredients:
– 1 package of Karelian pie crust (or make your own using rye flour and water)
– 2 large eggs
– 1/4 cup unsalted butter, softened
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust to desired thickness.
3. In a separate bowl, whisk together eggs and softened butter until smooth.
4. Spread the egg butter mixture evenly onto one half of the pie crust, leaving a small border around edges.
5. Fold the other half of the pie crust over the filling, pressing edges gently to seal.
6. Use a fork to crimp edges for a decorative finish.
7. Place pies on a baking sheet and bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Danish Smørrebrød with Pickled Herring
Smørrebrød is a classic Danish open-faced sandwich that typically consists of rye bread topped with various ingredients, including fish. Here’s a recipe for traditional Smørrebrød with pickled herring.
Ingredients:
– 1 baguette-style rye bread
– 1/2 cup pickled herring (store-bought or homemade)
– 1 tablespoon butter, softened
– Salt and pepper to taste
– Optional: chopped fresh dill, capers, or mustard for added flavor
Instructions:
1. Slice the rye bread into thin pieces.
2. Spread a small amount of softened butter on each slice.
3. Top each slice with a piece of pickled herring.
4. Season with salt and pepper to taste.
5. Garnish with chopped fresh dill, capers, or mustard if desired.
Cooking Time:
– Prep time: 10 minutes
– Total time: 15 minutes
Enjoy your delicious Danish Smørrebrød with pickled herring!
Irish Beef and Guinness Stew
A hearty and flavorful stew that combines the richness of beef with the depth of Guinness stout, perfect for a cozy evening in.
Ingredients:
– 2 lbs beef chuck or brisket, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
5. Add the Guinness stout, beef broth, thyme, salt, and pepper. Stir to combine.
6. Bring the stew to a boil, then reduce heat to low and simmer for 2-3 hours or until the beef is tender.
Cooking Time: 2-3 hours
Czech Svíčková with Dumplings
Svíčková with Dumplings Recipe
Svíčková is a classic Czech dish, typically served at special occasions and celebrations. This hearty beef stew with dumplings (knedlíky) is a staple of Czech cuisine.
Ingredients:
– 1 pound beef brisket or chuck
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 cup water
– 2 tablespoons tomato paste
– 1 teaspoon caraway seeds
– Salt and pepper, to taste
– 4-6 dumpling ingredients (see below)
Dumpling Ingredients:
– 2 cups all-purpose flour
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
Instructions:
1. Brown the beef in oil, then add onion and garlic; cook until softened.
2. Add broth, water, tomato paste, caraway seeds, salt, and pepper; bring to a boil.
3. Reduce heat and simmer for 2-3 hours or overnight.
4. Prepare dumplings: Mix flour, eggs, milk, and salt in a bowl. Knead the dough until smooth and pliable. Cut into small pieces and cook in boiling water for 10-15 minutes.
Cooking Time:
– Stew: 2-3 hours or overnight
– Dumplings: 10-15 minutes
Romanian Sarmale with Polenta
Romanian Sarmale with Polenta Recipe
Summary: This recipe combines the classic Romanian dish of sarmale (stuffed cabbage rolls) with a creamy polenta, creating a hearty and flavorful meal.
Ingredients:
– 1 head of cabbage, blanched and leaves separated
– 1 pound ground pork and beef mix
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon paprika
– Salt and pepper to taste
– 1 cup polenta
– 4 cups water
– 1/4 cup grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground meat, onion, garlic, paprika, salt, and pepper. Mix well.
3. Blanch cabbage leaves in boiling water for 5-7 minutes or until soft. Remove from heat and let cool.
4. Stuff each leaf with the meat mixture, leaving a small border around edges.
5. Roll up leaves tightly and secure with toothpicks if needed. Place rolls seam-side down in a baking dish.
6. Cook polenta according to package instructions. Stir in Parmesan cheese (if using).
7. Serve sarmale alongside warm polenta.
Cooking Time: 30-40 minutes for sarmale, 15-20 minutes for polenta.
Summary
Indulge in the flavors of Europe with these 20 delectable recipes, perfect for every occasion. From classic Coq au Vin and Spaghetti Carbonara to seafood-packed Paella and crispy Schnitzel, this collection has something for everyone. Discover comforting dishes like Hungarian Goulash and British Fish and Chips, as well as sweet treats like Belgian Waffles and Austrian Apfelstrudel. Each recipe is a taste of the continent’s rich culinary heritage, sure to delight your senses.
