European

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Keep these cookies in airtight containers.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

These pretty mixtures of bread and sweetened berries are inspired by the classic English dessert called summer pudding. Begin preparing them one day before serving so that the bread will absorb the delicious juices.

(LOU MIAS AVEC COMPOTE DE CERISES NOIRES) Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.

This recipe involves tempering, in which the chocolate is melted — and if necessary, cooled — to a temperature of just below body heat. Tempering chocolate helps to ensure that it will be glossy and stay firm at room temperature.

Valerie Silveira of Bellevue, Washington, writes: "My husband and I recently dined at Cafe Juanita in nearby Kirkland, where we had a lovely appetizer of pasta with a creamy lemon sauce and prosciutto. That was six weeks ago, and I've been thinking about this marvelous dish ever since. I would very much appreciate your publishing the recipe so that others could enjoy it, too."

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

Candida Sportiello writes: "As owner and chef of Il Giardino restaurant, on the tiny island of Ventotene off the coast of Naples, I've been cooking professionally for twenty-five years — but I've been cooking for pleasure for a good fifty years. As is the Italian way, most of my favorite recipes were handed down from my mother and grandmother, so they date from the early 1900s." "I love having so many amazing ingredients at my fingertips on Ventotene: fish, lentils, wild asparagus, mushrooms, fava beans, and artichokes. They make it easy to produce home-style cooking at its best."

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

English Christmas "pudding" is really a dense, moist spiced cake. This gingerbread version is flavored with orange marmalade and topped with a traditional hard sauce — butter and sugar mixed with brandy.

These biscotti are equally delicious made with roasted almonds, pecans, or hazelnuts in place of the cashews.

Lorraine Stevenski of Clearwater, Florida, writes: "As a kid growing up in an Italian family, I loved being in the kitchen. But I didn't become serious about cooking until I got married and had my own kitchen to experiment in. My husband and I lived in Queens, New York, within walking distance of many Greek, Italian, and Spanish food shops. The new foods I discovered there inspired my passion for cooking." Panko is available in the Asian foods section of most supermarkets.

"My profession as a real estate agent requires a lot of my time," writes Edi Meadows Morrissette of Westin, Florida, "so it helps that I am lightning-fast in the kitchen. I cook every day, and on the weekends I sometimes make three meals a day. I accomplish that by following my main cooking principles: (1) do a lot of prep work, and (2) keep the kitchen well stocked. For example, at holiday time I might chop onions in advance or bake bread the day before company arrives. And since I converted the bedroom next to my kitchen into a pantry for extra storage, I know I'll always have the right ingredients at my fingertips." Use crusty French bread or the roasted garlic cheese toasts to soak up the fennel-flavored juices.

"I tried a fabulous fig and fennel bread at Clarke's restaurant while I was in London," writes Nancy Shrier of Rydal, Pennsylvania. "I'd love to have the recipe." Do as the restaurant does and serve this slightly sweet bread with unsalted butter or with a variety of cheeses.

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

Cheryl Zook of Ketchum, Idaho, writes: "After I graduated from college last fall, I spent a few months in Europe. By far, my favorite stop was Florence. I'll always remember the vegetable soup I had at Ristorante Mamma Gina near the Ponte Vecchio." This is almost as thick as a stew. If you prefer a thinner soup, simply add more vegetable stock. Because the beans need to soak overnight, begin preparation a day ahead.