European

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

Keep these cookies in airtight containers.

Active time: 25 min Start to finish: 2 1/2 days The USDA recommends cooking foie gras to an internal temperature of 160°F to be sure any harmful bacteria are killed. Though we prefer the results of chef Laurent Manrique's French method, we've included both options in the procedure.

In this typical Northern Italian entrée, polenta is topped with a rich and meaty ragù. Begin preparing the dish one day before you plan to serve it.

These pretty mixtures of bread and sweetened berries are inspired by the classic English dessert called summer pudding. Begin preparing them one day before serving so that the bread will absorb the delicious juices.

(LOU MIAS AVEC COMPOTE DE CERISES NOIRES) Traditionally, this cake—a Christmas specialty of the town of Séguret in the Vaucluse — is made with goat's milk (look for it in the supermarket dairy case), but feel free to use cow's milk.

This recipe involves tempering, in which the chocolate is melted — and if necessary, cooled — to a temperature of just below body heat. Tempering chocolate helps to ensure that it will be glossy and stay firm at room temperature.

These pastries are best when freshly baked, so if you plan on giving them to someone who may not be able to serve them within a day or two, you should deliver them frozen, along with the baking instructions.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Fresh mint adds a summery accent to an elegant egg dish. Round out this delicious meal with a platter of fresh fruit.

The fragrant roasted birds are served with a pan sauce containing whole garlic cloves. Accompany the hens with a crusty garlic bread to mop up the sauce, and pour a light Chianti throughout the meal.

This tart was inspired by a specialty of the Engadine region of Switzerland. It has golden layers of puff pastry that surround a honey, caramel and walnut filling.

(Fresh Pea Soup)

This entrée is served with spaetzle at the Ox Yoke Inn, in Amana, Iowa. You will need to begin marinating the beef two days ahead.

An entrée from Bar Italia, St. Louis, Missouri. Herbed breadcrumbs top it off nicely.