Bon Appétit

Flavored creams (rose cream, geranium cream) served with berries are common in Britain. This take on the classic is a mix of drained yogurt and fromage blanc (fresh cream cheese). The soft, not too-sweet creams taste like a cross between an American-style pudding and a panna cotta. Keep in mind that the desserts need to chill at least eight hours.

Treacle tarts are usually made with a combination of golden syrup and molasses. The dessert has a texture similar to pecan pie (minus the nuts).

When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.

In Galicia, empanadas are large enough to serve many people, unlike the individual empanadas of Latin America.

Carbonnade is the quintessential Belgian comfort food; this recipe’s caramelized onions, brown sugar, and brown beer make the sweet stew addictive. Chef Palombino also recommends making this carbonnade with any muscular cut of beef that's good for stewing, such as skirt and hanger steaks.

A green salad dressed with tangy red wine vinaigrette is the perfect accompaniment to this rich cheese custard tart from Le Temps des Vendanges.

This salad is a mix of fresh and caramelized cherry tomatoes and cubes of smoky San Simón cheese.

The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch.

These thin, anise-flavored pancakes are similar to French crepes.

Navarre adds hard-boiled eggs to his version of this classic green French sauce, good on anything from fish and cold meats to grilled foods.

Chimay "À La Bière" cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops or on amazon.com or igourmet.com, or try another cheese with a beer-washed rind, such as German Temptin cheese.

Donatella still remembers the lure of these addictive sweets. "I always got in trouble with my aunt because I would sneak into the kitchen and steal them," she says. Frying the dough in extra-virgin olive oil adds an authentic flavor. You'll need about five cups of oil for frying.

This Vietnamese dish from Chez Pham is called bun vit mang, a duck and bamboo shoot noodle soup.

For Donatella, fava beans were an acquired taste. "When I was a child, I hated them," she says. She’s come around to the hearty, healthy bean and has always been a fan of dandelion greens, an ingredient that many Italians believe calms the stomach. Timing note: The favas need to soak overnight.

These vegetables are served as an on-table condiment at Chez Navarre. They are also great served side by side on their own or with beef or pork.

Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.

Serve the peppers, salad, and empanada together, tapas style, then follow with the stew and the pancakes. Or, if you prefer, serve the peppers as an appetizer and the salad as a first course. Follow with the stew, the empanada, and the pancakes. Keep in mind that the heat of the peppers varies widely—some are mild, others are hot. The heat is tamed by Tetilla cheese, a creamy cow's-milk cheese from Galicia, and a garlicky mayonnaise that's inspired by Spanish allioli.

The mildly spicy piment d'Espelette Mayonnaise is France's very own chili powder. It's available at specialty foods stores and from zingermans.com.

Here, grilled chicken turns into a fiesta-style main course. Use leftover canned chipotles to flavor mayonnaise for sandwiches, or butter for chops and steaks.