Dear RecipeLion readers,

One of the things I love about fall is that whether you’re hosting friends for a harvest dinner, spending the weekend cooking with family, or staying in for a cozy Sunday meal, you can pretty much guarantee someone will be craving those rich, warming flavors of European cuisine. European cooking is such a wonderful way to bring people together–it’s comforting, traditional, and even debates about the best pasta sauce are passionate but friendly! There’s something about dishes that have been perfected over centuries that just can’t be beat. From rustic French bistros to cozy German gasthauses, the taste of Europe is best experienced in your own kitchen.

Our hope with this Fall issue of RecipeLion Magazine is that we can share the love of European home cooking with you. These are the dishes families across Europe make every fall when the leaves are turning and the air grows crisp. In fact, I’ve got the Coq au Vin planned for this coming weekend!

You’ll find 21 authentic European recipes in this edition, with something for every taste. You’ll find Hungarian Goulash, Almond Biscotti, and Fish and Chips, plus desserts perfect for celebrating the season’s bounty.

Here are a few of the highlights ahead:

French and Italian Classics

Nothing beats the elegance of French cooking and the heartwarming simplicity of Italian cuisine. From delicate omelets to rich risottos, nine recipes represent the very best of Mediterranean cooking.

French Omelette: A cornerstone of French cuisine that originated in 16th-century France, this silky omelette represents the French mastery of transforming simple ingredients into something sublime. It’s the dish that separates good cooks from great ones in French kitchens.

Coq au Vin: This beloved Burgundian dish of chicken braised in red wine dates back to Julius Caesar’s time and became a symbol of French country cooking. The wine transforms into a rich, velvety sauce that makes even a simple Sunday dinner feel like a celebration.

Risotto alla Milanese: Born in 14th-century Milan, this creamy, golden rice dish was traditionally served at weddings and important celebrations. The precious saffron creates an intoxicating aroma and luxurious flavor that makes each spoonful pure comfort.

Hearty European Comforts

When the weather turns cool, nothing satisfies quite like the robust, warming dishes of Central Europe. Eight recipes in this issue are perfect for cozy family dinners and weekend cooking projects.

Hungarian Goulash: Hungary’s national dish originated with 9th-century Magyar shepherds who dried meat with salt and cooked it in portable cauldrons. This hearty beef stew, perfumed with sweet paprika, creates the kind of soul-warming comfort that makes cold evenings feel cozy.

Sauerbraten: Germany’s “sour roast” dates back to the time of Charlemagne and became a Sunday tradition in Rhineland families. The days-long marinating process creates incredibly tender beef with a unique sweet-and-sour gravy that’s pure German comfort food.

Black Forest Cake: This iconic dessert from the Black Forest region traditionally combines the area’s famous sour cherries with rich chocolate. Each layer creates a perfect balance of tart, sweet, and decadent flavors that make it Germany’s most celebrated cake.

Bold Bites from the UK

British cuisine offers hearty, satisfying dishes that celebrate simple ingredients prepared with care. Four classics prove that UK cooking deserves serious respect.

Scotch Egg: Despite its name, this dish likely originated in London’s Fortnum & Mason in 1738 as portable food for wealthy travelers. A perfectly cooked egg wrapped in seasoned sausage and golden breadcrumbs creates a satisfying bite that’s become a beloved British pub classic.

Fish and Chips: Born in the 1860s when Eastern European Jewish immigrants brought fried fish to meet the working-class tradition of chipped potatoes, this became Britain’s most democratic dish. The crispy, battered fish paired with fluffy chips delivers comfort food perfection.

Lamb Shank Shepherd’s Pie: This economical dish emerged in the late 1700s as a way for households to use leftover roasted meat. Layers of savory lamb, vegetables, and creamy mashed potatoes create the ultimate cold-weather comfort that warms you from the inside out.

I hope you enjoy this issue and get to explore some exciting new flavors from across Europe!

Happy cooking, happy fall–and happy eating!

Warmly,

Christy Page
Editor & Publisher

P.S. Please enjoy this issue of RecipeLion Magazine, and let me know what you think about it by commenting below with your feedback! Your input is valuable to us and can help us make improvements.