European

Most self-respecting Italian-American cooks have a recipe for stuffed zucchini. It's a dish that's often hard to categorize, however. Is it an appetizer? A side dish? Can it function as a main course? This version, with veal, is a little heartier than most and can definitely be served as an entrée, but it can also function as a side dish or appetizer for a multicourse feast.

(Greek Lamb and Pasta Casserole)

The bûche de Noël, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants.

The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.

Not all good meat sauces have to simmer for hours. The sauce for this recipe can be made in less than 45 minutes.

A satisfying meatless main course.

(Sliced Potato Cake)

A sophisticated main course.

Purchased Boboli crusts make these pizzas a snap to prepare. Offer prosciutto and melon as another appetizer.

(Cream Puff Pastry)

In Alba, and throughout the region of Piedmont, a pumpkin-like squash called zucca is found on many fall menus. Butternut squash substitutes nicely here.

Little dumplings that are served in Germany, Austria, Switzerland and Alsace, spaetzle are usually made by pushing the batter through a strainer into boiling water. The batter in this recipe is thicker and can be shaped with a small spoon.