European

Simply omit the ginger for a classic crème brûlée. A small blowtorch (made for the kitchen) is a useful gadget for caramelizing the sugar topping. You can also broil the custards until the sugar turns dark brown.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

These puffed little squares of pancake, based on Austria's Kaiserschmarrn, are delicious with a quick fruit sauce: Thin your favorite jam with a little water and lemon juice, then heat until hot.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

This dish is best eaten right away. You can make all the parts — except for the pasta — way ahead of time and just throw it together at the last minute. (The slow-roasted tomatoes are also great in other roles — as part of an antipasto in the summertime, as an omelet filling, or as a topping on grilled bread.)

Coeur à la Crème is an old French concoction that is both earthy and elegant, rustic and dressy — appropriate for any occasion. It's a wonderful complement to whatever summer berries are in season. This dessert is served at The Inn to celebrate birthdays and anniversaries. It can be made in less than five minutes and never fails to knock em' out — even more so than an elaborate cake that took two days to execute. One large (16-ounce) or four individual (4-ounce) perforated heart-shaped ceramic molds lined with cheesecloth will be needed to create this dessert. The perforated molds allow the excess liquid, or whey, to drip through the cheesecloth, leaving the delicious "heart" of the cream. Coeur à la crème molds are usually available at kitchen supply stores.

This recipe can be prepared in 45 minutes or less. Make this with vegetable broth for a meatless main course.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days. At home when I'm not working, I'm usually cooking just for myself, and I don't have a lot of time. I love a good breakfast — when I have Saturday and Sunday mornings off — so that's why I came up with the frittata."

What to drink: Malvasia, a sweet Italian dessert wine, or a dessert Sherry made with Pedro Ximénez grapes. Susan Simon likes the Carlo Hauner 2000 Malvasia delle Lipari Passito, also from Salina.

Pastiera Napoletana If you can't find hulled whole-wheat kernels (sometimes sold as "pastry wheat"), substitute barley, skip the soaking, and cook as described below, but for only about 30 minutes. Whole wheat kernels — grano in Italian — are used for this traditional Neapolitan dessert that became a mainstay in Italian-American restaurants and bakeries. In Italy, cooked whole-wheat kernels can be found in cans; if you spot some, it will make this recipe a little simpler.

One of the dishes that introduced Americans to French food. This version calls for duck breasts and a simple reduction sauce.

These delicious "puddings" are a cross between a popover and a puffy pancake.

"When I was a small child, my father used to take my elder brother and me to New York City for St. Patrick's Day," writes Stephanie Foley of Massapequa, Long Island. "We would spend the morning marching in the parade while my mother, back in Long Island, prepared a feast of corned beef, cabbage, and potatoes. But what we all truly looked forward to was her Irish soda bread. It's savory and substantial — and unlike any other I have tried. I hope you all enjoy it as much as we do."

On a recent trip to California, Susan Livingston of Marblehead, MA had a caramelized garlic and onion bisque at the Edna Valley Bistro in San Luis Obispo. It was so unique and outstanding that she made a point of complimenting the chef, Herbert Norton. Active time: 50 min Start to finish: 1 1/4 hr

Purchased puff pastry makes the flaky crust super-easy, while using a nonstick cake pan makes the tarte a cinch to remove.

This large rustic tart has hints of anise, cinnamon and clove, spices that are also found in the noted honey cake of Burgundy, pain d'épice. The apples can be roasted one day ahead so that the tart can be baked early in the day on Christmas Eve.

I have written about my favorite cake recipe — the Tre, Tre, Tre Cake — for Epicurious. Recently, with a rather empty larder and company coming for dinner, I played around with that recipe and came up with this delicious dessert, which I named Anarchy Cake, because with recipes, as with so many things, Italians are basically anarchists.