European

This float was inspired by the Italian dessert affogato al caffé, which consists of ice cream that has been "drowned" in hot coffee. We added caramelized sugar to the coffee for extra depth and topped it all off with whipped cream, toasted nuts, and chocolate shavings. Active time: 20 min Start to finish: 30 min

Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

Gefilte fish is one of those recipes where touch and taste are essential ingredients. A basic recipe goes this way:"You put in this and add that." If you don't want to taste the raw fish, add a bit more seasoning than you normally would. What makes this recipe Galicianer (southern Polish) is the addition of sugar. For some reason the farther south in Poland, the more sugar would be added. A Lithuanian Jew would never sweeten with sugar but might add beets to the stock. I have added ground carrot and parsnip to the fish, something that is done in the Ukraine, because I like the slightly sweet taste and rougher texture. If you want a darker broth, do not peel the onions and leave them whole.

Carrot Torte This cake is from the Veneto region in northern Italy. Use the sweetest, most flavorful organic carrots you can find—otherwise it will be a big "so what."

(Koulourakia) Although traditionally served at Easter, these simple cookies have been a Christmas favorite in the Greek-American family of senior associate editor Tricia Callas for years. When they are baked in December, Tricia gives the twists a twist by shaping them into candy canes.

Blancmange is a jelled molded pudding (similar to a bavarian) that is made with almonds and milk and is served cold, often with a fruit sauce. Originally, the dessert was thickened with powdered almonds; today gelatin is used in their place. This dessert is said to hail from the Languedoc region of France.

A simplified take on the traditional French veal stew. Serve with rice.

These are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have more sugar; the Swedes like sweeter food than the other Scandinavians.

(Fagioli all'Olio e Salvia) This is just one of several regional specialties that feature white beans. In fact, beans are such an important historic ingredient in Tuscan cooking that people of the region are called mangiafagioli (bean eaters). Traditionally, the beans in this side dish were cooked in a wine bottle; in modern versions, they are simply baked in the oven or simmered on the stove, as they are in this recipe.

You can easily recreate this recipe with a wonderful free-range chicken. As for the candied chestnuts, I recommend using freshly cooked, shelled chestnuts which are still quite sweet!

Along with croissants and pains au chocolat, these buns are ubiquitous in the morning bread basket that arrives after you order your express or café crème in Paris. It's the pastry cream that makes them unique. We used our favorite brioche recipe (by Sally Darr, a former gourmet editor) as the base.

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers . Can be prepared in 45 minutes or less.

A little grated Parmesan sprinkled on top is a nice addition.