European

Can be prepared in 45 minutes or less.

This simple entrée is a variation of a dish from Ristorante Don Alfonso in the town of Sant'Agata sui Due Golfi, just outside Naples. There, it's sometimes served on toasted Italian bread, which soaks up the "crazy water" - the tomato-based sauce. The fish is quick to prepare and is also low in fat.

A salad of baby greens and raspberry vinaigrette and some pencil-thin breadsticks go well with the pasta. End the dinner with orange sherbet, Swedish butter cookies and, perhaps, a shot of aquavit.

Using sun-dried tomatoes that are not packed in oil cuts down on fat. You can find them at some supermarkets, specialty foods stores and Italian markets.

This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.

Can be prepared in 45 minutes or less.

For this osso buco we've substituted lamb shanks for the more traditional veal. We've also borrowed from the Greeks, adding avgolemono, a bright-tasting sauce of eggs, lemon juice, and broth.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.

Gnocchi aux Blettes According to some sources, gnocchi are a Niçois invention, and the use of Swiss chard in the dough is a traditional addition. In fact, Swiss chard is ubiquitous in Provençal cooking. This recipe is from L'Escalinada, where the gnocchi are served with a fresh tomato-herb sauce. Make your own sauce, or look for a good-quality one at the market.

This type of dish is common in England, where all desserts are called puddings.

Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic.

At many places in Italy, roasted peppers are dressed with bagna cauda, the classic warm anchovy and garlic sauce, but our cooks especially enjoyed it at La Contea, a restaurant in Neive, a village in the Piedmont. In this variation, potato slices have been added.

Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.