This hearty dish of wine-braised sauerkraut, cured pork, and sausages comes from Alsace, in northeastern France.
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
This succulent lamb dish is slowly roasted on a bed of potatoes, fennel, and onions.
Shepherd's pie is a hearty one-pot meal sure to satisfy even the hungriest bunch.
A true taste of Spanish cuisine, this dish serves a generous sampling of meats and vegetables.
A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin.
In Hungary, the dish most of us think of as goulash is usually called pörkölt, meaning stewed.
Carp's meaty flesh stands up well to the bacon and sour cream sauce in this dish.
This elaborate dish is not only beautiful to the eye but heaven to the mouth.
This dish is one example of the cuisine of the Banda—hot, sweet, spicy and sour.
In the old days these pasties were made with a savory filling on one end and a sweet one at the other making a meal—dessert included.
This hearty and rich fish pie is more of a casserole than a "pie".
This classic dish is traditionally made with mutton or fatty, chewy cuts of lamb.
To make this dish, ask your butcher for corned beef made with the “silverside” of the round.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This dish is named in Hachis Parmentier's honor and is a French version of England's cottage pie (or vice versa).
This recipe is from the celebrated Plachutta Wollzeile in Vienna.
Erin Cannon-Chave often makes this Ardčche-style potato pancake. The lamb chop recipe is based on one that appears in Richard Olney's Lulu's Provençal Table.
Christmas goose for Christmas Day has long been a tradition in Austria (as has carp on Christmas Eve).