European

This is another Italian version of steak, popular with those who like the flavor of tomatoes.

Cardamom adds a lovely accent to the compote and the filling, which is made with soft farmer cheese for creamy texture.

Active time: 30 min Start to finish: 30 min

Fontina cheese and caponata (a chunky Sicilian eggplant relish available in cans or jars at most supermarkets) make a substantial sandwich. Have pasta salad as well; grapes and assorted bakery cookies complete the dinner. Can be prepared in 45 minutes or less.

This recipe requires a little advance planning — the yogurt will need to drain for at least 8 hours.

For this recipe you will need 25 fluted molds, 2 1/2 inches across the top, 1 1/2 inches across the bottom, and 1 inch deep. Molds are available at some cookware shops and by mail order from Bridge Kitchenware, (800) 274-3435 or (212) 838-1901.

The plump ravioli called pansoti ("little bellies"), a Ligurian specialty, are often dressed with a walnut sauce. We strayed from tradition a bit and tucked the walnuts into the filling instead. Be sure to buy pancetta that's well marbled: If it's too lean, it won't render enough fat to flavor the filling. Also, brown the onions well — the caramelization lends a depth and richness that's essential to this dish.

The classic cold soup, as interpreted by Ouro Branco restaurant, Vila Viçosa, Portugal.

Escalivada Served hot, at room temperature, or chilled, this versatile vegetable mélange shows up frequently on Catalan menus. We love to use Unió, a fragrant, peppery oil made from the region's arbequina olives, both for cooking this dish and for drizzling over it.

One bread that Swedish settlers brought to the heartland was limpa; these twists are a nice twist on that classic.

In this simplified version of raclette, one of Switzerland's classic dishes, Swiss cheese replaces raclette cheese, and the cheese is melted in individual portions instead of being scraped from a large wheel as it melts. This dish makes a terrific appetizer, or it can be served with a green salad.

Can be prepared in 45 minutes or less.

This salad is prepared in the French style known as à la grecque, in which vegetables are cooked in a lemon and olive-oil marinade (often infused with coriander and pepper) and then served cold. Active time: 30 min Start to finish: 1 3/4 hr

A nonstick skillet and an adjustable-blade slicer make this elegant dish easy. Active time: 10 min Start to finish: 30 min

This is one of the real classics of [Friuli-Venezia Giulia] cuisine. You will find it wherever you travel, especially in springtime when wild herbs sprout in fragrant profusion all over la terra fortunata. The key here is to use as large a variety of herbs, grasses, and greens as you can locate. It is traditional that there be at least five different types. Among the most famous are silene, hops, melissa, mint, verbena, basil, marjoram, sage, parsley, spinach (just a little), fennel leaves, Swiss chard, zucchini (courgette) flowers, wild fennel, beet greens, chervil, sorrel, and celery leaves. This frittata is served piping hot, tepid, or cold. As always, it should be covered if allowed to cool, and cut into wedges before serving.