European

Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D'Agen)

Wine-Braised Duck Legs with Agen Prunes (Civet de Canard Aux Pruneaux D’Agen)

By KATE HILL
Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

Gascon Duck-Fat Polenta with Duck-Skin Fritons (La Cruchade)

By KATE HILL
Gascon-Style Duck Confit (Confit de Canard)

Gascon-Style Duck Confit (Confit de Canard)

By KATE HILL
Cretan Bean Stew with Spinach

Cretan Bean Stew with Spinach

Roasted Goat with Potatoes and Onion

Roasted Goat with Potatoes and Onion

Broccoli and Cauliflower Casserole with Cracked Wheat Topping

Broccoli and Cauliflower Casserole with Cracked Wheat Topping

Boureki

Layered Pumpkin and Cheese Gratin Squares (Boureki)

Menu: A French Valentine’s Day Dinner for Two

Menu: A French Valentine’s Day Dinner for Two

The Enormous Appeal of Georgian Cuisine

The Enormous Appeal of Georgian Cuisine

By BENJAMIN KEMPER
Have You Ever Tried Greek Lamb Kleftiko?

Have You Ever Tried Greek Lamb Kleftiko?

By KATIE WHITTAKER
Icelandic Langoustine Soup

The Best Scandinavian Recipes, from Traditional to New-School

By SAVEUR EDITORS
Massive txangurros (spider crabs)

Txangurro al Horno (Baked Stuffed Crab)

By CHRISTOPHER BAGLEY
Karelian Rice Pudding Pies

Savory Rice Pudding Pie (Karjalanpiirakka)

By AMY THIELEN
Roasted Cabbage with Horseradish Cream

Roasted Cabbage with Horseradish Cream

By AMY THIELEN
Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

Finnish Twice-Cooked Pork Belly with Pickled Mushrooms and Leeks

By AMY THIELEN
This Book is Your New Guide to the Soul of Turkish Cooking

This Book is Your New Guide to the Soul of Turkish Cooking

By MAX FALKOWITZ

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