Europe recipes

Italian, French and Spanish classics, plus lesser-known gems from Scandinavia and the Balkans.

France recipes

Southwest French cassoulet of white beans stewed with pork, sausage and chicken, with a toasty golden crust on top
France

Cassoulet: Southwest French White Bean Stew with Pork and Sausage

Cassoulet from Languedoc in southwest France, made at home: how to cook white beans without breaking them, layer pork and sausage, and build the crust in the oven, plus how Castelnaudary, Toulouse and Carcassonne differ, meat swaps, storage and fixes.

Italy recipes

Neapolitan pizza with a browned rim, tomato, mozzarella and basil
Italy

Neapolitan Pizza at Home: Dough and Baking in a Home Oven

Make Neapolitan Margherita and Marinara with 00 or bread flour, a hand-shaped rim, crushed tomatoes and a home-oven baking plan. The 485°C, 60–90 second wood-oven standard, judging fermentation, fixes for problems and storage.

Small tortellini floating in clear broth with Parmigiano on the side, Bologna's filled pasta
Italy

Tortellini in Brodo: Bologna's Little Filled Pasta

How to make tortellini, the tiny filled pasta of Bologna: a thin egg dough, a pork, prosciutto and mortadella filling, why they're served in broth, how to fold them, heat control, storage, common failures and mortadella substitutes.

Spain recipes

Carcamusas, a Toledo specialty: pork, chorizo and green peas stewed in red tomato sauce in a small dish
Spain

Carcamusas: Toledo's Pork, Chorizo and Pea Stew

How to make carcamusas, the Toledo tavern stew of pork, chorizo and green peas in tomato sauce: browning the pork, reducing the white wine, getting the sauce thick enough for bread, substitutes, fixes for a watery sauce, storage and how it's served in small dishes.

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