European

My dad brought the family to the States when I was five. Before we moved, he came over to New York on his own to look for a house. One night, as he tells the story, he was playing poker with some guys in one of the players' apartments in Manhattan. They're all sitting around the table, and one fellow says, "What are you doing here?" "I've got a wife and children in Italy and I'm looking for a place to live." "I've got a nice piece of property in New Jersey," the fellow says. "I've been promoted, and I have to move and sell the property." "Well, I'll go over and take a look at it," says my dad. It was a nice piece of land. He bought it and built a house on it, and I grew up there. The name of the fellow who sold it to him was Joe Namath. We were lucky in that many of our friends from Italy also moved into our neighborhood in New Jersey. We all lived within about five miles of one another. My mom's friend Gabriella lived across the street. She's a fabulous cook. I tasted this lemony rosemary-and-sage chicken stew at her house one night and promptly asked her to show me how to make it. It's now a staple in my own kitchen. Serve it with rice to soak up the sauce, or with roasted potatoes.

Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner. Parmesan, lemon, and basil are a threesome made in heaven. The cheesy lemon basil flavors are also very kid friendly.

English pancakes are different from American pancakes. They are much thinner and contain no leavening. They are closer to a French Crepe, only slightly thicker. Traditionally they are served on Shrove Tuesday, but are enjoyed year-around. They are best served straight from the pan. In my house the race is to try and make them faster than my children can eat them.

The dish was the Queen Mother's favorite and one we always put on the menu when she came to stay. It was also served at the wedding breakfast of Princess Anne and Captain Mark Phillips in 1973.

Pizza is a universal crowd-pleaser, and part of its charm is the doughy bed it rests on, along with gooey, wonderful cheese. You'll get no argument from me. I love pizza. But not all pizzas are created equally. This pizza is loaded with cheese, mushrooms, sausage, and peperoncini, but not calories. So for watching your weight, this pizza is a delicious solution. It's meaty, yet amazingly low in fat. You'll love the crust's wholesome taste.

This is a traditional appetizer that we probably made for just about every reception. Everyone loved them, which is no surprise. After all, they are layers of smoked ham and Gruyère cheese sandwiched between heavily buttered bread and then broiled. What is not to like?

OK, you have to first understand that when I say "biscuit," I am referring to "cookies," not those big muffin-looking things you eat at breakfast to keep the bacon grease of your hands! In Britain, biscuits are cookies...and cookies...well those are things that keep popping up on your computer screens. That explained, this is an amazing no-bake cake best served straight from your refrigerator. I can't say how long it keeps because I have never had one last longer than five minutes before I was starting at a plate of crumbs. Without a doubt, it is the Queen's favorite tea cake. We had request after request from palace visitors to divulge the recipe. Well, I've held out until now. Enjoy!

Chef Anton Mosimann of Mosimann's London has orchestrated numerous royal celebrations, including Queen Elizabeth II's Golden Jubilee and Prince Charles' 50th birthday. He also holds a Royal Warrant of Appointment from the Prince of Wales. Mosimann's Bread and Butter Pudding is made with less bread and more custard than traditional recipes. He says the royal family loves his lighter version, and he recommends it for parties because guests won't feel too full.

Before making this dish, call your fish market. Octopus is available at some markets, but it may need to be ordered several days ahead.

These large white beans (gigantes means "giant" in Greek) are a classic ingredient in Greek cooking. Timing note: The beans need to soak overnight, so plan accordingly.

Serve the lamb with your favorite tzatziki (cucumber and yogurt sauce) and horta (sautéed greens tossed with red wine vinegar and honey).

These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).

Fresh herbs abound here—as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs.