When it comes to cooking, there’s no shortage of delicious and varied cuisines from around the world. But for many of us, our taste buds often find themselves drawn to the rich flavors and hearty dishes of Europe. From classic French fare to spicy Spanish paella, each country has its own unique culinary traditions that are sure to tantalize your taste buds.
In this article, we’ll be exploring 18 mouth-watering European recipes that are perfect for any occasion – whether you’re looking for a comforting weeknight dinner or a show-stopping main course for a special celebration. From succulent meatballs and crispy schnitzel to creamy cheese fondue and flaky pastries, these dishes showcase the incredible diversity of European cuisine.
So grab your apron and let’s get cooking!
Classic French Coq au Vin
Coq au Vin, or Chicken Braised in Red Wine, is a quintessential French dish that combines the rich flavors of red wine, mushrooms, and bacon with tender chicken. This classic recipe yields a hearty and comforting meal perfect for special occasions or cozy weeknights.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 1 onion, chopped
– 2 cloves garlic, minced
– 6 mushrooms (button or cremini), sliced
– 1 cup red wine (Burgundy or Merlot work well)
– 1 cup chicken broth
– 2 tablespoons butter
– 4 slices of bacon, cut into small pieces
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat butter in a large Dutch oven over medium heat. Add bacon and cook until crispy, about 5 minutes.
2. Remove bacon with a slotted spoon; set aside.
3. Add onion and garlic to the pot and cook until softened, about 5 minutes.
4. Add chicken and cook until browned on all sides, about 10 minutes.
5. Add mushrooms, red wine, broth, thyme, salt, and pepper. Bring to a simmer.
6. Cover the pot and transfer it to the oven. Braise at 300°F (150°C) for 30-40 minutes or until chicken is tender.
7. Remove from the oven and stir in cooked bacon.
8. Serve hot with crusty bread and your choice of sides.
Cooking Time: 1 hour 15 minutes
Authentic Italian Spaghetti Carbonara
A classic Italian dish that requires only a few simple ingredients, yet yields a rich and creamy pasta experience. This recipe is a true representation of traditional Spaghetti Carbonara.
Ingredients:
– 12 oz spaghetti
– 4 large eggs
– 2 oz guanciale or pancetta (Italian cured pork jowl), diced
– 1/2 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. In a medium bowl, whisk together eggs, salt, and a pinch of black pepper.
3. In a large skillet, cook guanciale or pancetta over low heat until crispy. Remove from heat and set aside.
4. Add cooked spaghetti to the bowl with eggs and toss to combine.
5. Add the cooked guanciale or pancetta to the bowl and toss everything together until well combined.
6. Season with Parmesan cheese and serve immediately, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spanish Paella with Seafood and Chorizo
Experience the authentic flavors of Spain with this hearty paella dish, packed with succulent seafood and spicy chorizo. This classic recipe is a staple of Spanish cuisine, perfect for special occasions or casual gatherings.
Ingredients:
– 1 cup uncooked rice (Calasparra or Bomba)
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound mixed seafood (shrimp, mussels, clams), cleaned and patted dry
– 4 slices chorizo, sliced into thin strips
– 2 cups chicken broth
– 1 cup water
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large paella pan or skillet over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add seafood, chorizo, and chicken broth; bring to a simmer.
4. Stir in saffron and water; reduce heat to low and cook for 20-25 minutes or until rice is tender.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
German Schnitzel with Lemon and Capers
Elevate your schnitzel game with this refreshing twist on the classic recipe. Thinly pounded pork or veal cutlets are dredged in breadcrumbs, fried to crispy perfection, and served with a zesty lemon-caper sauce.
Ingredients:
– 4 pork or veal cutlets (about 1/4 inch thick)
– 1 cup all-purpose flour
– 1/2 cup breadcrumbs
– 1 egg, beaten
– 1 cup buttermilk
– Vegetable oil for frying
– 2 lemons, juiced
– 1/4 cup capers, rinsed and drained
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix flour, breadcrumbs, and a pinch of salt.
2. Pound cutlets until thin, then dip in beaten egg and coat with breadcrumb mixture.
3. Fry coated cutlets in hot oil (about 350°F) for 3-4 minutes per side, or until golden brown.
4. Drain on paper towels and serve immediately with lemon-caper sauce: mix equal parts lemon juice and capers; season to taste.
Cooking Time: About 12-15 minutes total cooking time.
Greek Moussaka with Béchamel Sauce
Moussaka is a beloved Greek dish that combines the rich flavors of eggplant, ground meat, and creamy béchamel sauce. This recipe yields a satisfying and flavorful casserole perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 1 pound ground lamb or beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato puree
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup grated Parmesan cheese
– 2 tablespoons olive oil
– 1/2 cup all-purpose flour
– 1 cup whole milk
– 2 tablespoons butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook eggplant slices in batches until tender, about 3-4 minutes per side.
3. In a large skillet, cook ground meat and onion until browned, breaking up with a spoon as it cooks.
4. Combine cooked eggplant, tomato puree, oregano, salt, and pepper in a large bowl.
5. In a separate saucepan, make béchamel by melting butter, whisking in flour, and gradually adding milk. Bring to a simmer and cook until thickened.
6. Assemble the moussaka by layering eggplant mixture, ground meat mixture, and béchamel sauce in a 9×13-inch baking dish. Top with Parmesan cheese.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 40 minutes
Hungarian Goulash with Paprika and Potatoes
This classic Hungarian dish is a staple of Eastern European cuisine, combining tender beef, potatoes, and sweet paprika for a rich and satisfying meal.
Ingredients:
– 1 pound beef stew meat
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 1 teaspoon ground paprika
– 1 teaspoon caraway seeds
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat.
2. Add the beef and cook until browned, about 5 minutes. Remove from pot.
3. Add onions and garlic; cook until softened, about 5 minutes.
4. Add potatoes, paprika, caraway seeds, salt, and pepper. Cook for 1 minute.
5. Add the browned beef back to the pot, along with enough water to cover.
6. Bring to a boil, then reduce heat to low and simmer for 2 hours or until meat is tender.
7. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 2 hours
Swedish Meatballs with Lingonberry Sauce
This recipe brings together two beloved Swedish flavors – tender meatballs and sweet-tart lingonberry sauce. Serve with egg noodles, potatoes, or as a snack on its own.
Ingredients:
– 1 pound ground beef
– 1/2 cup all-purpose flour
– 1 egg
– 1/4 cup milk
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup butter, melted
– 1 cup lingonberry jam or preserves (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground beef, flour, egg, milk, Worcestershire sauce, 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 (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. While the meatballs are baking, warm the lingonberry jam or preserves in a saucepan over low heat.
6. Serve the meatballs with the lingonberry sauce spooned over the top.
Cooking Time: 20-25 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 brings together the best of both worlds in just 30 minutes.
Ingredients:
– 4 cod fillets (or other white fish)
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup butter milk
– Vegetable oil for frying
– 2 cups chunky chips (fries)
– Tartar sauce (store-bought or homemade)
Instructions:
1. Cut the fish into chunks and season with salt, pepper, and flour.
2. Dip the floured fish in buttermilk, then coat in a mixture of equal parts flour and cornstarch.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the fish for 3-4 minutes per side, or until golden brown. Drain on paper towels.
5. Cook the chunky chips according to package instructions.
6. Serve the fish and chips with tartar sauce.
Cooking Time: 20-25 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 breakfast recipe is easy to make and perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 4 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup granulated sugar
– 2 large eggs
– 1 cup milk
– 4 tablespoons unsalted butter, melted
– Fresh berries (such as strawberries, blueberries, or raspberries) for topping
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together eggs, milk, and melted butter.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Cook the batter in the waffle iron for 3-5 minutes, or until the waffles are golden brown and crispy.
6. Serve warm with your favorite fresh berries on top.
Cooking Time: 10-15 minutes
Polish Pierogi with Potato and Cheese Filling
Experience the classic taste of Poland with these tender dumplings filled with a creamy potato and cheese mixture. Perfect for a comforting meal or snack, these pierogi are sure to become a family favorite.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup warm water
– 1/4 teaspoon salt
– Filling ingredients (see below)
– Vegetable oil for frying
Filling:
– 3 large potatoes, cooked and mashed
– 1/2 cup farmer’s cheese or Russian-style cheese, crumbled
– 1 tablespoon unsalted butter, melted
– Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, warm water, and salt. Mix until a dough forms.
2. Knead the dough for about 5 minutes until smooth.
3. Divide the dough into smaller pieces.
4. Roll out each piece into a thin circle.
5. Place a tablespoon of filling in the center of each circle.
6. Fold the dough over the filling, forming a half-moon shape.
7. Press edges together to seal.
8. Cook pierogi in boiling salted water for 5-7 minutes or fry in hot oil until golden brown.
Cooking Time: 10-15 minutes
Portuguese Pastéis de Nata (Custard Tarts)
Discover the classic Portuguese dessert that has captured hearts worldwide – these flaky, buttery tarts filled with a creamy, caramelized custard.
Ingredients:
– 1 package of puff pastry, thawed
– 2 large eggs
– 1 cup granulated sugar
– 1/2 cup heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– Confectioners’ sugar for dusting
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 into squares, approximately 4 inches per side.
4. In a bowl, whisk together eggs, sugar, and salt until well combined.
5. Gradually add heavy cream and vanilla extract, whisking until smooth.
6. Place a spoonful of custard in the center of each pastry square.
7. Fold pastry into triangles or squares to form tarts, pressing edges to seal.
8. Brush tops with egg wash (beaten egg mixed with 1 tablespoon water) for glazing.
9. Bake for 25-30 minutes, or until golden brown.
Cooking Time: 25-30 minutes
Austrian Apfelstrudel with Vanilla Sauce
Austrian Apfelstrudel with Vanilla Sauce is a beloved dessert that combines the sweetness of apples, flaky pastry, and creamy vanilla. This recipe yields a delicious and authentic strudel that’s sure to impress.
Ingredients:
For the dough:
– 1 package puff pastry, thawed
– 1 tablespoon sugar
– 1/2 teaspoon salt
For the filling:
– 3-4 apples, peeled and sliced
– 1/2 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1/4 teaspoon cinnamon
– 1/4 teaspoon nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup raisins
For the vanilla sauce:
– 1 cup heavy cream
– 2 tablespoons unsalted butter
– 2 teaspoons pure vanilla extract
– 2 cups confectioners’ sugar
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry and mix sugar, salt, and cinnamon.
3. Place apple slices on one half of the dough, leaving a 1-inch border. Sprinkle with sugar, flour, raisins, and spices.
4. Fold the other half over the filling and press edges to seal.
5. Brush top with egg wash (beaten egg mixed with water) and bake for 40-45 minutes or until golden brown.
6. For vanilla sauce, combine heavy cream, butter, and vanilla extract in a saucepan. Bring to a simmer and cook for 2-3 minutes or until slightly thickened. Remove from heat and whisk in confectioners’ sugar.
Cooking Time: 40-45 minutes
Dutch Stroopwafels (Caramel Waffle Cookies)
Experience the sweet and caramel-filled delight of these classic Dutch cookies. Also known as Caramel Waffle Cookies, stroopwafels are a popular treat at markets and festivals.
Ingredients:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– Caramel topping (see below)
Caramel Topping:
– 1 cup light corn syrup
– 1 cup granulated sugar
– 1 tablespoon water
Instructions:
1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Pour in the melted butter and egg; mix until smooth.
4. Drop batter onto preheated waffle iron in 6-8 portions.
5. Cook for 3-4 minutes or until golden brown.
6. While still warm, spread a small amount of caramel topping on each waffle.
7. Fold waffles in half to form a sandwich; serve immediately.
Cooking Time: 3-4 minutes per batch
Irish Beef and Guinness Stew
Rich and hearty, this stew is a perfect blend of tender beef, rich Guinness stout, and comforting vegetables.
Ingredients:
– 2 pounds beef chuck or brisket, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup Guinness stout
– 2 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 medium-sized potatoes, peeled and cubed
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onion and cook until browned, about 5 minutes.
3. Add the beef cubes and cook until browned on all sides, about 7-8 minutes.
4. Add the Guinness stout, beef broth, thyme, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour and 15 minutes, or until the beef is tender.
6. Add the cubed potatoes and continue to simmer for an additional 30-40 minutes, or until they are cooked through.
Cooking Time: 2 hours and 20 minutes
Servings: 4-6 people
Swiss Cheese Fondue with Crusty Bread
This classic Swiss fondue recipe combines the creamiest Emmental and Gruyère cheeses with a hint of white wine, perfect for dipping crusty bread and enjoying with friends.
Ingredients:
– 2 cups grated Emmental cheese
– 1 cup grated Gruyère cheese
– 1/4 cup dry white wine (such as Riesling or Chardonnay)
– 1 tablespoon lemon juice
– 1 clove garlic, minced
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Crusty bread (e.g., baguette, ciabatta) for dipping
Instructions:
1. In a medium saucepan, combine Emmental and Gruyère cheeses.
2. Add white wine, lemon juice, garlic, and paprika. Stir until the cheese is melted and smooth.
3. Reduce heat to low and simmer for 5-7 minutes or until the fondue reaches your desired temperature (around 105°F/40°C).
4. Serve immediately with crusty bread for dipping.
Cooking Time: 10-12 minutes
Norwegian Salmon Gravlax with Dill Mustard Sauce
Experience the flavors of Norway with this classic salmon gravlax recipe, paired with a tangy and refreshing dill mustard sauce. The combination is perfect for a light and elegant appetizer or main course.
Ingredients:
– 1 lb (450g) salmon fillet, skin removed
– 1/2 cup (120ml) brown sugar
– 1/4 cup (60ml) kosher salt
– 1/4 cup (30g) granulated white pepper
– 1/4 cup (15g) chopped fresh dill
– 1/4 cup (60g) unsalted butter, softened
– 2 tbsp Dijon mustard
– 2 tbsp plain yogurt
Instructions:
1. Preheat oven to 200°F (90°C).
2. In a small bowl, mix together sugar, salt, and white pepper.
3. Place the salmon fillet on a wire rack set over a rimmed baking sheet or a tray lined with parchment paper. Sprinkle the sugar mixture evenly over the salmon, making sure it’s fully covered.
4. Refrigerate for at least 2 hours or overnight.
5. To make the dill mustard sauce, combine softened butter, Dijon mustard, and plain yogurt in a bowl. Stir until smooth.
6. Just before serving, remove the gravlax from the refrigerator and place on a plate. Spoon the dill mustard sauce over the top.
Cooking Time: 2 hours or overnight (for gravlax), 5 minutes to assemble the dish
Finnish Karelian Pasties (Karjalanpiirakka)
Traditional Finnish pasties filled with rye flour and potatoes, typically served with egg butter or mashed potatoes. This recipe brings a taste of Finland to your kitchen.
Ingredients:
– 2 cups rye flour
– 1/4 cup warm water
– 1/4 teaspoon salt
– 2 large potatoes, peeled and grated
– 1 tablespoon vegetable oil
– Egg butter (or mashed potatoes) for serving
Instructions:
1. In a large bowl, combine rye flour and warm water to form a dough.
2. Knead the dough for about 5 minutes until smooth and elastic.
3. Divide the dough into small pieces, shape each piece into a ball, and flatten slightly into a disk shape.
4. Place a spoonful of grated potatoes in the center of each disk.
5. Fold the edges to form a triangle or a square shape, pressing gently to seal.
6. Heat vegetable oil in a large skillet over medium heat.
7. Cook pasties for 3-4 minutes on each side, until golden brown.
8. Serve warm with egg butter (or mashed potatoes) and enjoy!
Cooking Time: 12-15 minutes
Danish Smørrebrød with Pickled Herring
This classic Danish open-faced sandwich is a flavorful and refreshing twist on traditional lunch fare. The combination of creamy butter, tangy pickled herring, and crunchy rye bread is a match made in heaven.
Ingredients:
– 4 slices of dark rye bread
– 1/2 cup (1 stick) unsalted butter, softened
– 1/4 cup pickled herring, drained and flaked
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. Butter each slice of rye bread generously on one side.
3. Place the buttered side down on a baking sheet lined with parchment paper.
4. Top each bread slice with a spoonful of pickled herring and season with salt and pepper to taste.
5. Bake for 5-7 minutes, or until the bread is lightly toasted and the butter is melted.
6. Garnish with fresh parsley or dill, if desired.
Cooking Time: 10-12 minutes
Summary
Get ready to embark on a culinary journey across Europe! This collection of 18 delicious recipes takes you from the French countryside to the Italian coast, and from the Spanish mountains to the German forests. Savor classic dishes like Coq au Vin, Spaghetti Carbonara, and Paella, or try new favorites like Hungarian Goulash, Swedish Meatballs, and Norwegian Gravlax. Whether you’re in the mood for comfort food, seafood, or sweet treats, these authentic European recipes have got you covered.