Make Ahead

This zesty soup is based on a chicken and curry stew popular in the South. The origin of its name is unclear, but according to one account, it was brought to Savannah in the early 1800s by a sea captain who traveled the spice route from India.

Chocolate lovers will be in heaven when they taste these ultra-moist treats. The marbled topping works on most bar cookies.

This cake was first made in the north of England by young women for their fiancés. It's usually just layered with whipped cream and strawberries, but in this recipe the cake is spread with a berry and rhubarb compote for extra moistness. If your guests don't eat all of this, serve it with tea the next day.

This dessert, prominent in the window of virtually every Paris pastry shop, is a true classic. The puff pastry rounds are usually filled with an almond mixture, but my version features hazelnuts and chocolate. Purchased pastry makes it approachable for the modern cook. Since it reheats nicely, the Pithiviers can be made ahead.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

Can be made in 45 minutes or less.

This sophisticated soup and salad combination makes a cozy winter lunch for friends.

A nice hors d'oeuvre teaming fresh vegetables with a simplified version of rouille, the spicy red pepper and garlic sauce that typically accompanies French fish soups.

A healthy take on an old favorite.

This Italian version of fruitcake is dense, chewy and candy-like. Wrap it in brightly colored cellophane for giving.

Fresh raspberries and blueberries enhance both the filling and the topping of this creamy and delicious dessert. Begin preparing it a day before serving.

Can be prepared in 45 minutes or less.