European

I became obsessed with chips around 1992, before I had even opened the Fat Duck, and this was probably the first recipe that I could call my own. It has since cropped up in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the potato and creating little cracks in the surface where the oil will collect and harden, making it crunchy.

Editor's note: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live. This is loosely adapted from an old recipe that originally appeared in The New York Times. It calls for vanilla sugar, a blend of confectioners' sugar and the seeds from a vanilla bean. The mixture keeps indefinitely and is wonderful sprinkled over French toast or berries.

This one is Italy, pure and simple. Which is precisely what Italian cuisine is all about: Get yourself fresh, pure ingredients in season, plus some fine, real condiments and seasonings, and put it all together without a lot of fuss, and ecco! A simply superb meal, as healthy as they come and as good as eating gets. It's also beautiful on the plate. Note that scampi does not, in fact, mean shrimp, as many people think, but rather refers to the popular lemon, garlic, and oil preparation for shrimp in so many red-sauce Italian joints.

This classic Basque recipe was passed down from owner Mario Leon's grandmother to his mother. Leon took it from there. Sentimentality aside, the dish earns its permanent spot on the menu with big flavor and lamb so tender it falls apart at the touch of a fork.

The secret behind this Sicilian-inspired dish: crunchy homemade breadcrumbs. To make your own, let cubes of ciabatta or another white bread dry out, then buzz them into coarse crumbs in a food processor.

My editor, Maria Guarnaschelli, suggested this recipe, based on her memory of a savory pie served at a London pub. One half of the pie was filled with pork and the other with apples. As I later learned, that dish has its roots in an eighteenth-century workingman's lunch called the Bedfordshire Clanger—a hand-held pie filled with meat on one end and jam on the other. It was a compact way to serve lunch and dessert in one package. In adapting this idea to my own taste, I decided to layer apples on top of a spiced ground pork filling, rather than setting the two ingredients side by side. The flavors are fantastic together, and this dish has been the hit of many parties. It makes an especially good buffet option, as it can be served warm or at room temperature. Apple Notes: As with all pie recipes, you want firm fruit here. Some good examples: Granny Smith, Arkansas Black, and Northern Spy for tart apples; and Golden Delicious, Jazz, or Pink Lady for sweet ones. Equipment: 10- to 12-inch skillet; food processor; 9-inch deep-dish pie plate, preferably glass; parchment paper or wax paper

Editor's note: Use this recipe to make Black Rice with Squid .

• Picada is an aromatic sauce traditionally used in Catalan cuisine as a base flavoring for many dishes. It is also often added toward the end of cooking.
• Picada will keep for 1 week in the fridge or 6 months in the freezer.

Editor's note: Use this recipe to make Black Rice with Squid . -Sofrito is a basic preparation of tomatoes, garlic, oil, and onions that forms the base of many traditional Spanish dishes.
-The sauce will keep for 5 days in the fridge or 6 months in the freezer.

Bread with chocolate is a popular dessert in Catalonia. When we cook it at El Bulli, we add extra-virgin olive oil and sea salt.

-Gazpacho can be made ahead and frozen. Defrost in the fridge overnight.
-Mayonnaise is an unusual ingredient, but we like the creaminess it adds to the soup.
-For 2 you will need 4 tomatoes, 1 small cucumber, and 1 small red bell pepper. For 6, you will need 12 tomatoes, 1 cucumber and 1 red pepper.

In winter, the section of our cupboard devoted to onions seems to grow exponentially, filled with all forms of eye-dripping lovelies: red and white onions, shallots, massive white-bulbed scallions. Grilling a sack of onions down to a cereal bowl of caramelized noodles is a rare fall pleasure. And few pillars of French cooking are as widely and voraciously loved as scalding hot onion soup cloaked in a blistering layer of melted Gruyère. But like with many epic dishes canonized by the cuisine of rural folk, vegetarians usually remain wholly uninvited. So how does one mitigate the beef stock in every single recipe of the gooiest of soups? Our "ah-ha moment" was beer. After trying small batches of all three colors of the proverbial tricolore (blue, white, and red) we settled on Chimay Blue, a dubbel style beer that's become a household name for boozers. This so-called grande réserve, or any other basic dubbel, is a super substitute for the essence of animal gore. The malts and sugars play on your tongue in a way that's strikingly similar to the flavor of liquefied fat and tendon.

These little citrus-scented cakes cook in just 10 minutes, which means that if you prepare the batter ahead of time and bake them right after the table is cleared, you can serve them warm for an extra-special touch. They're especially delicious dipped into Ginger-Yogurt Mousse with Pistachio Meringue .

To encourage the soufflé to climb up the sides of the dish, grease the dish with butter and sprinkle it with sugar. The sugar prevents the soufflé from sticking to the sides.

Falkner's over-the-top homage to the patron saint of French pastry features a crunchy puff pastry foundation, ringed walls of caramel-filled cream puffs, and a rich chocolate cream center. To serve, cut it into small slices, or, better yet, encourage your guests to gather around with knives and forks and dig in.

Serve this dish with toasted bread to soak up the juices. To debeard the mussels, grab the beard with a kitchen towel for a better grip.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

These ethereal, savory puffs are easily frozen and reheated. Serve half the yield from this recipe at the party, and save the rest for another time. Feel free to mix and match any semisoft melting cheese such as Gruyère, cheddar, or Fontina with any hard cheese such as Asiago, Parmesan, or Manchego.

To speed up this classic soup without sacrificing its soulful flavor, simply caramelize the onions in a dry nonstick skillet (be sure to use one with a silicone surface designed for use over high heat, not Teflon), and use good-quality beef stock, preferably one that is low in salt.