European

Majorcans love to talk about the quality of their vegetables, and this dish of sautéd eggplant, potatoes and bell peppers in fresh tomato sauce, called tumbet, is one of their favorite creations. We suggest serving it with grilled fish or lamb chops, as Majorcans do.

The fondue is the centerpiece of a casual dinner with the LaGuardias. They insist that whoever drops the most bread into the pot is stuck with cleanup duty.

Known as coca, this is the traditional street food of Palma. The name derives from the Latin verb coquere, which means "to cook". Shaped in a long oval or rectangle, baked in a wood-fired oven and sold in room-temperature squares, coca is usually eaten as a snack, but it can also be a great starter for a casual meal. Unlike its Italian counterpart, it is covered only with vegetables, never with cheese. There are sweet cocas and special holiday versions, too. When made with frozen bread dough, coca is a snap to prepare.

Cheesecakes have been popular in Britain for five hundred years. Our version has a shortbread crust, butterscotch topping and a filling laced with Scotch whisky.

This dish is wonderful served with mashed potatoes.

This updated version of France's Christmas classic features orange mousse in a chocolate sponge cake roll and a decadent garnish of chocolate truffles. Kumquats and festive greenery add even more glamour.

(GELATO AL PISTACCHIO) Gelato is made from whole milk, egg yolks, sugar and natural flavoring. This version calls for pistachio nuts. Softer in texture and more intense in taste and color than typical ice cream, gelato is one of Italy's great culinary creations.

A delicious tapa that is called flamenquines in Spanish. The precise origin of the name is unknown, but it is most certainly related to the term flamenco, which refers to any colorful dish native to Andalusia.

If you're short on time, you can skip the white chocolate decoration.

Literally translated as "hot bath," this dipping sauce for vegetables often appears in many Italian homes as part of the Christmas Eve buffet. Although cardoons (an edible thistle related to the artichoke but resembling celery) are traditional, celery makes a fine substitute and any combination of vegetables will do. In Italy, the routine goes like this: Vegetable pieces are dipped into the sauce (a fondue-style fork will help) and then eaten, with a slice of bread held underneath to catch the drippings. Once the bread is soaked with sauce, it's eaten, too. Then everyone starts over. It's fun for a party appetizer no matter where you live.