European

Even though purists protested, a variety of ingredients were used to flavor the classic French custard. And in all its incarnations, it became the fin-de-siécle way to end a swanky restaurant meal.

Roasting the tomatoes concentrates their sweetness. What to drink: A dry Italian white, such as Pinot Grigio or Soave.

Spice Cookies Rice paper is traditionally used in this recipe, but is not essential. You can bake these cookies on buttered baking sheets instead.

Active time: 20 min Start to finish: 40 min

An updated version of Scottish shortbread.

Canned chicken soup with a bit of oregano and lemon juice, accompanied by warm pita bread, starts the meal with the proper Greek flavors. Purchased baklava and strong coffee splashed with ouzo conclude the dinner in a spirited way.

This bread uses a yeast starter, which enriches its flavor and texture. Be sure to prepare the starter one day ahead. Humidity makes the crust crisper, so the recipe calls for spritzing the oven with water; simply use a standard spray bottle and tap water.

Greek yogurt, if you can find it, is incredibly thick and creamy and a delight to eat. It shows up in several guises on the Greek table — as a savory dip, in sauces, or for dessert. Active time: 15 min Start to finish: 1 1/4 hr (includes draining)

Italians call these irresistible treats frico, or "little trifles." Served on their own, they make nice cocktail snacks.

If you love cheesecake, try this classic French dessert.

Use the smallest clams you can find. Mussels would also work in this dish. Serve with: Portuguese rolls and a green salad.

Fennel Braised with Garlic Many Jews of Ashkenazic descent do not consume legumes during Passover, and, of this group, there are those who consider fennel a legume.