European

Broccoli is called sparaceddi in Sicilian. In this side dish, it is "drowned" in a heady mixture of olive oil, onions, anchovies, olives, red wine and cheese. While there are variations of the basic preparation throughout Italy, food historians generally think it to be of Sicilian origin.

Gil Martínez Soto of Restaurante Virrey de Palafox in El Burgo de Osma, Spain adapts traditional en escabreche cooking to low-fat turkey.

This luscious frozen dessert can be made without an ice cram maker. Begin preparing the recipe at least one day ahead.

Gremolata, a mixture of minced lemon peel, garlic and parsley, is the classic topping for osso buco. This version also features rosemary. The chicken (opposite) is roasted under a baking sheet with a skillet on top; the weight ensures that the chicken will be cooked evenly. Sauted broccoli rabe is a nice go-with, as is a Pinot Noir, a Pinot Blanc or a Chianti. Cheese, figs and bread make a European-style finale.

Can be prepared in 45 minutes or less.

(TARTELETTES AUX NOIX)

This recipe can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

Start preparing the custards one day before you plan to serve them.

October is the beginning of white truffle season, but if you have trouble finding white truffles, don't despair — these soufflés are delicious without them. Much of the deep flavor of this dish comes from Bra Tenero cheese. We tried lots of alternatives, and American Münster was the closest, though it won't turn the same golden brown color.

In this rendition of a classic antipasto, fresh herbs infuse the olive oil marinades, which double as dressings.

Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

(Pastiera Napoletana) "My mother, who is a native of Calabria, Italy, but now resides in Brooklyn, learned to make the Neapolitan specialty, pastiera napoletana, from her sister-in-law when my parents were married, in 1941," writes Marie Pacella of Howard Beach, New York. "Since then, our family and close friends look forward to having this pie every Easter. My mother and my daughter and I still get together to make them—it has become a family tradition.