European

Treacle tarts are usually made with a combination of golden syrup and molasses. The dessert has a texture similar to pecan pie (minus the nuts).

In Galicia, empanadas are large enough to serve many people, unlike the individual empanadas of Latin America.

Carbonnade is the quintessential Belgian comfort food; this recipe’s caramelized onions, brown sugar, and brown beer make the sweet stew addictive. Chef Palombino also recommends making this carbonnade with any muscular cut of beef that's good for stewing, such as skirt and hanger steaks.

A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart from Le Temps des Vendanges.

The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch.

Navarre adds hard-boiled eggs to his version of this classic green French sauce, good on anything from fish and cold meats to grilled foods.

Chimay "À La Bière" cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops or on amazon.com or igourmet.com, or try another cheese with a beer-washed rind, such as German Temptin cheese.

Donatella still remembers the lure of these addictive sweets. "I always got in trouble with my aunt because I would sneak into the kitchen and steal them," she says. Frying the dough in extra-virgin olive oil adds an authentic flavor. You'll need about five cups of oil for frying.

Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

Serve the peppers, salad, and empanada together, tapas style, then follow with the stew and the pancakes. Or, if you prefer, serve the peppers as an appetizer and the salad as a first course. Follow with the stew, the empanada, and the pancakes. Keep in mind that the heat of the peppers varies widely—some are mild, others are hot. The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanish allioli.

For Donatella, fava beans were an acquired taste. "When I was a child, I hated them," she says. She’s come around to the hearty, healthy bean and has always been a fan of dandelion greens, an ingredient that many Italians believe calms the stomach. Timing note: The favas need to soak overnight.

Mussels are a quick and simple dish that is protein-rich and nutrient-dense. Don't forget to serve steamed mussels with a spoon so as not to miss any of the beery, creamy, herb-flavored juice.

The croutons found their way into this dish thanks to the frugality of Italian cooks. "Puglians don't throw anything out," says Donatella. "Any leftover bread is used in the pasta."

Pancetta (Italian bacon) is available in the deli section of many markets.

This subtly spicy mayo is great on fish and sandwiches—and on fries, too.

Some Italian cooks would never combine cheese and seafood, but feel free to grate a little Pecorino Romano over the striped bass before serving. "In Puglia, fish and cheese go together," says Donatella.

This recipe for a typical Puglian snack comes from Donatella Arpaia's aunt. Keep in mind that the ricotta cheese needs to drain overnight.

This appetizer is traditionally made with friselle (ring-shaped rolls). Friselle are baked twice, giving the rolls a very crunchy texture. To soften the bread slightly, it's dipped in water and brushed with olive oil before serving. When Donatella was growing up, her family would put bowls of water and olive oil on the table with the friselle so that everyone could dip their own bread. If friselle aren't available, toasted ciabatta is an easier-to-find substitute.

This rich, creamy gratin of beautiful white asparagus wrapped in a cozy blanket is delicious paired with a simple roast chicken. A leafy green salad—tossed with a dressing that has a note of acidity—is the only other accompaniment you need. Alternatively, you can serve this gratin as it is, with some warm bread to mop up the sauce and, perhaps, some finely sliced porcini mushrooms on the side, dressed with no more than beautiful olive oil, sea salt, and black pepper.