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Although the cuisines of France and Italy are the most well-known, serious eaters should venture off of Europe’s culinary beaten-path to experience more of the continent’s exceptionally varied fare. Shaped in part by climate and available natural resources, every European country enjoys its own distinctive cooking style and signature dishes. In the warm, temperate south, Mediterranean flavors prevail, with olive oil and a wide variety of seafood, vegetables, and legumes often featured in regional specialties. Moving north -- to areas with harsher winter climates -- hearty, comforting dishes, and preserved foods, like pickled vegetables and smoked fish, are commonly eaten.

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	Featured Cook Angie Cooking Level: Intermediate Home Town: Barcelona, Cataluna, Spain Living In: Kingston, Ontario, Canada
About me: I live in a quaint little town about 2hrs from Ottawa with my husband of 1 yr. We're expecting our first child near the end of Dec '05 and couldn't be happier. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Blog Create your own Cook's Profile \| MORE Cooks »

Newest Cooks

Paul

Cooking Level: Intermediate

Living In: Towson, Maryland, USA

About me: Born in Birmingham, UK, where I lived for the first 50+ years. Now living in Baltimore, USA, so I have to keep converting European weights and temperatures to the US equivalent.

Big Caz

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

About me: Have had the wonderful opportunity to live in overseas countries for the last 12 years and experienced different foods and types of cooking.

Jamar Pugh

Cooking Level: Expert

Home Town: Ontario, California, USA

Living In: Vilseck, Bayern, Germany

About me: I'm 23 currently serving in the Army in Germany, but I'll be getting out in 8 months to follow my really dream of becoming a Chef back home in California.

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Newest Reviews

Fish in Foil

Reviewed on Nov. 6, 2009 by Caroline C

No smell, no mess, no major clean-up... It doesn't get much better than this! Husband likes things spicy so I added two sliced jalapenos to his foil packet. Also used lemon pepper instead of the regular variety. This was a super easy mid-week meal. Thanks, Denyse!

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Cream of Mushroom and Soy Sauce Pork Chops

Reviewed on Nov. 6, 2009 by VITOMOJO

I made these when my husband came back from a deployment and we both thought they were incredible. They are very easy to make and literally fall apart when you start to eat them. The sugar and saltiness of the soy sauce make a nice mix. I didn't cook mine in a slow cooker, I just browned the chops and then threw it all in a baking dish and baked them for as long as I could stand. Excellent with rice!

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Mom's Country Gravy

Reviewed on Nov. 6, 2009 by VITOMOJO

This was great. I scaled the recipe down because it was just for two people but it still made enough for us to use twice. I also changed the oil to butter. I just figured it would have a nicer flavor. Some reviewers suggested that you should use bacon or sausage grease and I agree...if you are using it for a breakfast or biscuit topping. We had ours with country fried steak and honestly I don't think the grease would have made any difference to how good it tasted with the steak. Either way, this is a good gravy, it passed my husband and he is horribly finicky so it HAS to be good.

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