European

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.

The cake layers are brushed with Strega, an Italian liqueur flavored with herbs and flowers. Removing the torte from the freezer an hour before serving allows the whipped-cream frosting to soften, while the filling remains frozen.

"This delicious cookie was created by Anna Pieklo, a Polish immigrant who came to this country at the turn of the century," writes Diana Treese of St. Cloud, Florida. "My family is also Polish, and I love making these at Christmastime." Active time: 1 1/2 hr Start to finish: 2 1/2 hr

The traditional French "Christmas log" is accompanied by meringue mushrooms; the ones here—formed out of marzipan (a paste made from almonds, sugar and egg whites)—are much easier to do. Look for marzipan at specialty foods stores and in the baking products section of supermarkets.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Pancetta, the salty Italian bacon, forms a crust around the chicken. Offer a bottle of Pinot Grigio, a crisp Italian white wine, with this entrée. For dessert, try spumoni and sugar cookies.

Pierogies are large dumplings filled with meat, cheese or vegetables, and they are very popular in Poland. A precooked version is available frozen in many supermarkets.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Start this meal with garlicky potato soup; serve the pizzas with marinated beets and red onions; and end with orange slices drizzled with Marsala, and biscotti.

The Italian combination of chocolate and hazelnuts, called gianduia, is used here in a sumptuous, dense cake. The torte's lustrous chocolate glaze makes this a perfect dessert for holiday entertaining.

From the Temple House in Ballymote, Ireland.

Mrs. Alvin Schreiner and her mother, Mrs. Lackner, were old-time German cooks. Everything they made was a work of art. This pea soup recipe came from them and is one of our favorites. Do not omit the bacon fat; it is the secret ingredient.

Although this particularly suits Chicken Paprikás , it is also a fine side dish for ham, as well as for roast beef or pork.