European

Teruel is a city in the produce-rich region of Aragon in Spain. This salad is lovely on its own or as a side dish.

A warming and filling main-course soup.

Steamed artichokes would be a great beginning. Accompany the delicate and sophisticated goat cheese souffl with a mixed green salad, whole wheat baguette and some sliced tomatoes. Wrap up chocolate-dipped strawberries and shortbread cookies. Can be prepared in 45 minutes or less.

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, lingcod or sea bass with good results.

An inviting first course would be grilled or roasted vegetables tossed with olive oil and arranged on a platter with olives and spicy peppers. Buy some tiramisu for dessert.

(POLLO ALLA MARENGO) On June 14, 1800, Napoléon Bonaparte defeated the Austrians at Marengo, a village in southeast Piedmont. The town has given its name to this chicken dish, which was cooked on the battlefield by Dunand, chef to Napoléon. It is still served throughout the area-as well as in France-and is often made with veal. Serve with lots of bread to soak up the juices; uncork a velvety red Barbaresco.

A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.

The classic Passover sponge cake transformed: Here it's layered with raspberry sauce, lemon custard and sliced bananas.

Creating her own versions of restaurant dishes is a hobby of Christina's. This is her interpretation of a pasta she had while dining out in San Francisco.