European

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS) This can be served hot or at room temperature, making it a good partner for roasted meats and fish or sandwiches. If you're not an anchovy fan, leave them out—the tian will still be great.

The base for these soufflés is made with Switzerland's Toblerone chocolate, which contains honey-almond nougat. These desserts can be assembled three days ahead and frozen; just bake before serving.

(GRANITA DI LIMONE) This Sicilian classic is churned on the eastern part of the island and stirred instead in the west. We have included instructions for both methods. The granita is (authentically) very tart. Most of us thought it was refreshing, but a couple of sweet-tooth types found it a bit too puckery. If you like your dessert on the sweeter side, increase the sugar to 1/2 cup.

Capri, Italy This decadent flourless chocolate and almond cake originated on the island of Capri, where it's called torta Caprese.

Active time: 10 min Start to finish: 1 hr (includes cooling)

Schwarzwälder Torte Active time: 30 min Start to finish: 4 hr (includes cooling meringues)

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

The use of raisins and pine nuts in lightly sweet-and-sour sauces probably came to Sicily from Turkey; these ingredients also turn up in the cooking of Venice, long a commercial gateway to Turkey and the East, but less commonly in the anchovy-and-tomato sauces that are so fundamental to the Sicilian kitchen. Note that the zucchini in this dish is cooked rather soft, in the traditional Italian manner; if you want a more contemporary crisp product, add the zucchini toward the end for a quick cooking in the thickened sauce.

We chose Golden Delicious apples because they are available everywhere, but you can use locally grown heirloom varieties from your farmers' market instead. Just be sure to ask which ones are best for baking.

The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.

This recipe can be prepared in 45 minutes or less. This sandwich goes well with macaroni salad and sweet-potato chips. Scoop strawberry ice cream into waffle cones afterward.

Active time: 20 min Start to finish: 2 1/2 hr

Zuppa di Castagne e Cavolo Nero Cavolo nero is a member of the kale family. Between farm stands, specialty produce markets, and natural foods stores it is available year-round. To find it, be aware of its many aliases: Tuscan kale, black cabbage, lacinato, and dinosaur kale. Its rich, sweet, almost meaty flavor will have you hooked from the first bite.

Helena Seefranz of Rockaway, New Jersey, writes: "My mother, Ethel Lang Kelemen, was born in Hungary. She taught my older sister and me how to prepare many Hungarian dishes, but my favorite is chicken paprikas. I hope you enjoy this recipe as much as my family does."

Don’t skip the first step of salting the eggplant slices; it draws out excess moisture so that the eggplant will absorb less oil and stay firm when cooked.

"The Forsgate Country Club, in nearby Jamesburg, offers a fabulous pasta dish with a creamy sauce that includes smoked chicken and wild mushrooms," writes Deborah Lee Fallon of East Brunswick, New Jersey. The chef makes this with smoked chicken; we use smoked turkey, which is easier to find.