European

Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.

Freshly ground pepper makes all the difference in this simple recipe.

Anthony Bourdain I will always associate the smell of this dish with my first imaginings of France — and with the imminent arrival of guests. When I smelled this dish cooking downstairs, I knew company was coming. My mother made it for special occasions only. I remember being terrifically impressed that she served it in scallop shells. I yearned for this dish — knowing it only by smells — and was delighted when I finally turned old enough to sit down to eat with the adults. This was the reward.

If you can get fresh shelled peas, cook them in a pan of boiling water until they are just tender, 3 to 5 minutes, then drain and toss them with the chives, zest, and pepper. Active time: 40 min Start to finish: 40 min

(TARTE ABRICOT VERLET) Verlet is a tiny tea and coffee shop that also serves good homemade pastries. Anyone who loves apricots will love this simple, homey pie. Be sure to use fresh, not canned, apricots.

Can be prepared in 45 minutes or less.

In keeping with the Greek flavor of this dish, James partners it with orzo, a rice-shaped pasta popular in Greek cooking.

In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.

This dessert is simple and delicious, especially when made with very ripe strawberries and thick Devonshire cream. Active time: 30 min Start to finish: 3 hr

(Petto di Anatra "Porchettata") Here, duck is prepared in the manner of porchetta, suckling pig stuffed with garlic and fennel. Serve with the degreased pan juices for extra flavor.

This recipe, adapted from The Viennese Pastry Cookbook: From Vienna with Love, by Lilly Joss Reich, requires a Rehrucken mold—a loaf pan with a rounded, ridged bottom.

Our take on this soup is faithful to the classic flavors. Assorted marinated vegetables from the local Italian deli are nice to start, and wedges of almond cake with espresso are a great finish.

These cookies from the town of Prato are also known as cantucci. They are usually served with the Italian dessert wine Vin Santo.

This dough can also be formed into crescent shapes and coated with confectioners' sugar while still warm, as is done in many eastern European countries.

Fennel seeds and Pernod, the French anise liqueur, accent this delicate marinade, named after the famous seaport. It is best with fish, shrimp or lobster tails. The recipe makes enough for one pound of fish, with some to spare for spooning over grilled fish. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.