European

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.

No special pan is needed to make this outstanding free-form tart. The pear filling is complemented by buttery pastry and a nice streusel topping.

(Braised Chicken with Chilies and Chinese Long Beans) The intoxicating seasoning paste in this Eurasian stew may be used to flavor chicken, beef, lamb, or seafood.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

(Swedish Rye Bread) A popular offering on the smorgasbords of Minnesota and Wisconsin, this bread has a clean-tasting combination of spice and sweetness that is characteristic of so much Scandinavian cooking.

(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)

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

This is a cross between two English classics. The Bakewell tart, named after the town in Derbyshire where it was supposedly invented by accident in the nineteenth century, is a layered jam, custard and almond treat. Burnt cream is the English cousin and forerunner of the French crème brûée. It's also known as Trinity cream, since it is thought to have originated at Cambridge's Trinity College in the eighteenth century.

Tuna, which is hearty enough to stand up to strong Spanish flavors, is particularly popular on the Iberian Peninsula. Dusted with paprika and served atop a sauce of tomatoes with bell peppers and ham, the kebabs make outstanding summertime eating. Pour a Spanish Rioja throughout, and present a caramel flan with berries to finish.

Chicken flavored with ham or bacon is an age-old Irish marriage. At Drimcong House in Moycullen, Ireland, the combination is translated into a stunning contemporary dish. Ask your butcher to skin and bone the chicken legs for you, which will make this easier to prepare.

A terrific appetizer for parties.

An essential ingredient in their cuisine of Corfu, vinegar provides the distinctive taste in this traditional main course named "sofrito". The veal is commonly served with mashed potatoes.

The mincemeat adds great flavor and texture to an ever-popular dessert.

Syracuse, the beautiful port city on the Ionian Sea, has a cuisine that is marked by highly aromatic combinations of vegetables and seafood. This pasta recipe is a distinctive example.

Here's a low-fat, no-egg version of panna cotta, a smooth custard from the Piedmont region of Italy. It's soothing and luscious, and requires no baking time.