European

This is one of the never-absent standard-bearers of the Greek meze table, a classic dish found from one corner of the country to the other, on almost every taverna and meze menu.

In this preparation, orzo is treated like risotto, which produces richer flavors and a creamier texture — with almost no stirring.

"At the Manhattan law office where I'm a legal secretary, it seems as though the phones are always ringing," writes Lisa Caiazzo of Franklin Square, New York. "And if it isn't the phones that have me occupied, then there are lots of documents that need my attention. By the time I get home from the city, I usually have only about 45 minutes to put together dinner for my husband, Angelo, and myself. Still, that's enough time to make something filling and delicious, like a salad and a hearty pasta or soup." Three cheeses make this a delicious appetizer or a nice partner for soup, salad, or pasta.

Making risotto is often thought to be an ordeal of stirring, but it really only takes about 20 minutes. In actuality, it's an easy dish, especially when it's the main course.

Use the extra dressing with boiled potatoes or green beans to make an instant salad later in the week.

Bake some of these for the holidays, too.

Though penne is Faith Heller Willinger's pasta of choice for this dish, we tried other types—such as mafalde (broad, rippled noodles similar to lasagna noodles but not quite as wide)—and found they work well, too.

In most of France, turkey with chestnuts has become a standard Christmas dish, but in the southwest, goose is preferred.

Here's a variation on the classic raspberry-jam-filled Viennese specialty, Linzertorte. Show off these cookies in a box that's lined with lace or a linen napkin, and trimmed with wire ribbon.

The honey makes these delicate cookies light and crisp. Offer them with Vin Santo (an Italian dessert wine made from dried Malvasia and Trebbiano grapes), cream Sherry, Port or Sauternes.

Pear and Dried Cherry Frangipane Cake Recipe

(BEEF AND SAUSAGE ROLL WITH PROSCIUTTO, PROVOLONE, SPINACH AND EGGS) At one time very little meat was eaten in this region. When it was, humbler cuts were transformed by long cooking into delicious stews or combined with other ingredients to make meatballs or a meat roll such as this one. It is good hot, at room temperature or even cold. Leftovers are great in sandwiches. Serve with the Mixed Salad and some bread.

This Italian-style stew — called cioppino — makes a hearty supper. Serve it with a green salad, garlic bread and a crisp white wine.