European

Pot-au-Feu

Pot-au-Feu

By SAVEUR EDITORS
Classic Osso Buco

Classic Osso Buco

By RICK MOONEN
Aebleflaesk (Danish Roasted Apples and Bacon)

Æbleflæsk (Roasted Apples and Bacon With Onions and Thyme)

By PAUL CUNNINGHAM
Risotto alla Milanese

Risotto alla Milanese

By MARC VETRI
Marinated Butternut Squash with Red Onion and Basil

Marinated Butternut Squash With Red Onion and Basil

By URSULA FERRIGNO
Venetian Butter Cookies

Bussolai (Venetian Butter Cookies)

By URSULA FERRIGNO
Radicchio with Pine Nuts and Raisins

Sweet-and-Sour Radicchio With Pine Nuts and Raisins

By URSULA FERRIGNO
Honey-Glazed Roast Pork with Apples

Honey-Glazed Roast Pork With Apples

By JEAN-FRANÇOIS GUILLOUET-HUARD
Pasta with Spicy Tomato-Beer Sauce

Pasta With Spicy Tomato-Beer Sauce

By SAVEUR EDITORS
Käsespätzle (Cheese Spaetzle)

Käsespätzle (Cheese Spaetzle)

By MANFRED GROSSMANN
Broccoli Strascinati (Sautéed Broccoli with Garlic and Chile)

Broccoli Strascinati (Sautéed Broccoli With Garlic and Chile)

By SAVEUR EDITORS
Braised Celery and Tomato (Sedano e Pomodori Brasati)

Marcella Hazan’s Braised Celery With Tomatoes

By MARCELLA HAZAN
Tinto de Verano cocktail

Tinto de Verano

By SAVEUR EDITORS
Ricotta-Stuffed Zucchini Blossoms

Ricotta-Stuffed Squash Blossoms With Fried Zucchini Coins

By STEFANO D’ONGHIA
Orecchiette with Octopus Tomato Ragù

Orecchiette With Octopus Ragù and Chickpea Purée

By STEFANO D’ONGHIA
Brindisi Seafood Stew

Brindisi Seafood Stew

By ERNESTO PALMA

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