The biggest staple, she said, is clerico, a refreshing fruit salad served after dessert and made with wine — typically a rustic Malbec from Mendoza, where Ms. Rinaldi was born. “There’s no Christmas without that fruit salad,” Ms. Rinaldi said.

Also on her festive table are matambre, cold meat stuffed with vegetables or eggs, and roasted pork with insalata russa, potato salad with carrots, peas and mayonnaise.

And for Aiko Cascio, a League of Kitchens instructor from Japan, the focus is not at all on Christmas dishes, but rather on traditional New Year’s delicacies. Her family eats soba noodles on New Year’s Eve, mochi rice cake soup called zoni (white radish, carrot and fried bean curd in miso broth) for brunch on New Year’s Day, and osechi, which she said is “equivalent to the Thanksgiving turkey” in importance, from a bento box on the first three days of the New Year.

You can learn more about international holiday sweets at “Desserts of Nepal and Lebanon,” a cooking demonstration, tasting and talk by Ms. Chawki and Rachana Rimal, a League of Kitchens teacher from Nepal, on Wednesday evening at the Museum of Food and Drink in Williamsburg.

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