European

Alternating layers of strawberry and white chocolate mousses form stripes in this creamy frozen dessert.

Can be prepared in 45 minutes or less.

In Sweden various combinations of matjes herring — a type of herring cured in a spiced sweet-and-sour brine — are eaten with the first tender white potatoes of the season. Can be prepared in 45 minutes or less.

A delicious take on lasagne, made with tube-shaped pasta instead of long noodles.

Hearty accompaniments would be grilled or broiled bell peppers and portobello mushrooms and a basket of crusty wheat rolls. In the Italian tradition, offer grapes, biscotti and espresso afterward. Can be prepared in 45 minutes or less.

An Italian dish that's great with brunch, or as a light lunch or appetizer on its own.

Can be prepared in 45 minutes or less.

The sweet, sour and spice combination, is common all over the Mediterranean and is often found in Catalan cuisine, especially with poultry and game birds. Serve this impressive main course with crisp roasted potatoes and a dry white Penedès wine.

From the Inn at Perry Cabin—St. Michaels, Maryland. At the inn, this classic English dessert comes with clotted cream. A blend of whipped cream and sour cream is a nice substitute.

Hoop cheese is available at Jewish delicatessens and in the refrigerated deli section of some supermarkets.

Stifado, a hearty Greek stew, can be made with almost any kind of meat, though beef is most common. Here we use lamb. It always involves either red wine or red-wine vinegar or both, herbs, and copious quantities of small whole onions.

This recipe comes from my 86-year-old grandmother, a northern Italian from Faenza, who picked it up during her travels as a piano teacher in southern Italy. I've watched her make it my whole life and know the recipe from memory.

We like the flavor that 6 pounds of breast bones and 4 pounds of knuckles bring to this stock.

I, who struggled for years to achieve perfectly cooked, lively green beans love Aunt Enza's overstewed green beans, soft, almost creamy, tasting of bean, cooked far beyond crunch. Although Aunt Enza cooks the green beans in an onion and garlic-flavored tomato sauce she pointed out that leftover green beans can be subjected to the same treatment. Aunt Enza has a heavy Tuscan hand with extra virgin. I've cut down on the oil but my husband Massimo always adds a little extra at the table.