European

There is no fancy skill involved in making these crispy fries, but there is a trick. The potatoes are fried twice. The first time cooks them through and makes them tender. The second time, which can be done hours later just before serving, turns them golden brown and deliciously crisp. You won't need a lot of special equipment, but a few items are essential. If you own an electric deep fryer, you're all set. If not, a 4-quart fryer with a basket insert and a separate deep-fat thermometer is your next choice. In a pinch, use a heavy pot that is at least 5 inches deep, a long-handled fried-food skimmer or very large long-handled slotted spoon, and a deep-fat thermometer. Keep in mind that the older the potato, the better it is for making fries. Never make fries with young potatoes as they have not had time to develop sufficient starch. The size of the fries is a very personal matter. Some people like them very thin and crunchy. Others prefer them quite large so that they can be crispy on the outside and soft in the center. Experiment to find the size you like best. Very thinly cut potato sticks need a shorter frying time, and the thicker ones take a little longer. Note: When frying anything in deep fat, always keep a lid close by. In case of fire, turn off the heat and cover the pan.

(Sorbetto al Melone)

An all-purpose red sauce that's ideal for pasta and meatballs, lasagna, cannelloni, etc.

(PALOMBO CON PESTO TRAPANESE) Here shark and pesto are teamed up in a great entrée. Offer it with the excellent dry white wine, Nozze d'Oro from Regaleali, the star of the Sicilian wine industry.

Can be prepared in 45 minutes or less, but requires additional unattended time.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

Cava, Spain's sparkling wine, is readily available at supermarkets and liquor stores.

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

Can be prepared in 45 minutes or less.

A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.

Can be prepared in 45 minutes or less.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.