Outside of cheesemaking and some forms of breadmaking:
There is no cooking technique or flavor that is unique to Europe.
All the most oft-cited flavors and ingredients of Europe–rosemary, thyme, milk, butter, parsley, carrots, all originated in various parts of the Middle East.
The biggest defining feature of European cuisine is not what flavors it has, but what flavors it lacks.
It's similar to how people cite steak as an "American" food. It can be consumed more in the Americas due to land availability, but it exists globally and has been eaten everywhere forever.
But that shouldn't matter, since European gastronomy is a powerhouse of cheese and breadmaking, right? Wrong.
The unfortunate truth of the matter is that population movements into Europe have changed the genepool significantly since the neolithic. Namely, Southern Europeans contain a large degree of Middle Eastern ancestry, anywhere from 50-80% of their total genome.
Virtually all forms of cheese and breadmaking originate in these highly mixed Mediterranean areas. Thus, the only "real" European cuisine exists north of the Danube.
And thus, when looking at the gastronomic traditions of Germany, Scandinavia, Britain, and company, we can see quite summarily that there is no cuisine to speak of.