European

This would also be delicious sprinkled over roast meat, poultry and seafood.

Dundee has been synonymous with marmalade for hundreds of years. The story goes that around 1700, an enterprising Dundee housewife crafted marmalade as we know it from a boatload of bitter Seville oranges purchased by her husband from a Spanish ship stranded in the harbor. In this recipe, marmalade is gently heated with orange juice and whisky until it liquefies, then the sauce is poured over the cake.

Asparagus or peas may be added to this recipe. Gremolata—a mixture of lemon zest, garlic, and parsley typically sprinkled over osso buco (braised veal shank)—is not traditionally used in Italian Jewish vegetable dishes, but it gives this one lightness and sparkle.

Arborio is a short-grain Italian rice that is one of four varieties typically used for risotto in Italy-the other three are Baldo, Carnaroli and Vialone Nano. Arborio can be found at Italian markets here, and is becoming increasingly available at supermarkets.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

New England has a large Portuguese population. Their numbers are most concentrated in Massachusetts fishing centers, such as New Bedford, Glouchester and Providencetown, where they've had an important influence on the cuisine. One of their specialties is fried scallops, Portuguese-style--a sauté of bay scallops in butter with garlic and parsley. We've elaborated on the basic dish by adding shrimp, mushrooms, green onions and a white wine sauce. Serve it over rice, and offer buttered peas or broccoli on the side.

A chocolaty version of a rich French gâteau called, aptly, a financier, this cake shows how ground nuts, melted chocolate, butter, and beaten egg whites can result in a deceptively light texture. An elegant dessert, it needs nothing more than a dusting of confectioners' sugar to finish it off.

Sophisticated and simple—even more so with the help of a purchased pie crust.

These rice-filled grape leaves are a classic Greek appetizer.

Gianduia, the classic Italian combination of hazelnuts and chocolate, is never more appropriate than in fall, when the hazelnuts are harvested throughout Piedmont. Here the mixture is showcased in a soft, simple pudding, spiked with hazelnut liqueur and sprinkled with toasted hazelnuts.

If you're feeling extravagant, try replacing the scallops with half a pound of lobster. Or substitute a pound of cubed chicken for the seafood and chicken broth for the clam juice.

This earthy pasta dish is delicious made with the wide, long noodles called pappardelle, or with the thinner and more readily available fettuccine.