French

(Gratins d'Aubergine, Mozzarella et Pistou) This makes a terrific meatless main course. It would serve eight as a side dish; simply layer the ingredients in a 13x9x2-inch baking dish, then bake and broil it as directed.

The unusual crust is made of brioche dough.

The sweet crispiness of the apples and the tang of vinegar give this potato salad a special lift. It's named after Normandy, famous for its apples and for its apple brandy, Calvados.

Apples are traditional, but peaches are divine.

Lingonberries grow wild in forests all over Scandinavia — they have a tartness similar to cranberries but with an earthy, pinelike undertone.

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.

Blancmange is a jelled molded pudding (similar to a bavarian) that is made with almonds and milk and is served cold, often with a fruit sauce. Originally, the dessert was thickened with powdered almonds; today gelatin is used in their place. This dessert is said to hail from the Languedoc region of France.

A simplified take on the traditional French veal stew. Serve with rice.

You can easily recreate this recipe with a wonderful free-range chicken. As for the candied chestnuts, I recommend using freshly cooked, shelled chestnuts which are still quite sweet!

Along with croissants and pains au chocolat, these buns are ubiquitous in the morning bread basket that arrives after you order your express or café crème in Paris. It's the pastry cream that makes them unique. We used our favorite brioche recipe (by Sally Darr, a former gourmet editor) as the base.

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

In France, an entrecôte (literally, "between the ribs") is the most tender cut of beef; New York strips are a close equivalent. For this recipe, the steaks are quickly seared, then topped with a lighter, contemporary version of the classic sauce bordelaise made with beef marrow and red wine. What to drink: Château Poujeaux 1999 "Moulis."

Can be prepared in 45 minutes or less.

The secret to these macaroons' texture is the Italian meringue, composed of egg whites and a boiling sugar syrup. When baking these for Passover, dust the sheets with matzo cake meal; you can use flour at other times.