Jan. 6 is The Feast of the Three Kings or The Epiphany to Christians around the world. Some call it Twelfth Night. Along with religious observances, it's a day that marks the official end of the Christmas season, and a chance to party hearty before the fasting of Lent begins.

For Orthodox Christians who follow the Julian calendar, Jan. 6 is Christmas Eve. Serbians, Russians, Ukrainians, some Slovaks, Slovenians and others of the Eastern Orthodox faith will celebrate Epiphany, or Theophany, as it is known to them, on Jan. 19.

How Poles Celebrate Three Kings Day

Three Kings Cake Recipe

Orthodox Christians who follow the Julian calendar celebrate Christmas Eve Jan. 6. Serbians, Russians, Ukrainians, Romanians and some Slovaks and Slovenians will observe a special meatless meal tonight in preparation for the birth of Jesus. Bulgarians, who are primarily Orthodox Christians, follow the Gregorian calendar and, thus, celebrate Christmas Eve on Dec. 24 and Christmas Day on Dec. 25.

Here are some suggestions for a traditional meatless Serbian Christmas Eve Dinner.

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In a recent CBS "The Early Show" interview with Harry Smith, Bon Appétit magazine's restaurant editor, Andrew Knowlton, predicted comfort foods will be a continuing food trend for 2010.

And much-overlooked meatballs, both at home and in restaurants, have been elevated to a gift from the gods because, Knowlton says, they are affordable, easy to make, delicious, and every ethnic cuisine has its version.

If you want to be hip this year, try serving Polish Meatballs in Sour Cream with Mushrooms Recipe or Balkan Meatball Shish Kebabs Recipe, or even this flattened version of a mini hamburger, Russian Kotletki.

For dessert, the trend of old-fashioned comfort recipes like bread pudding, that has been evident for several years now, is holding steady. Try this Cream Cheese Bread Pudding Recipe to follow that trend or get really avant garde with Savory Mushroom Bread Pudding made with rye bread, of all things.

Here are more of Andrew Knowlton's food trend predictions for 2010. Happy cooking!

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In many Eastern European countries, the tradition of eating good-luck foods for New Year's is a week-long, if not year-long, affair. If you missed your chance for pork and sauerkraut or cabbage on New Year's Day, here's a golden opportunity.

Country-Style Ribs with Sauerkraut served with Walt's Brussels Sprouts with Dill Sauce is a delicious way to pad your good-luck bank account.

In my opinion, country-style ribs, as these recipes attest, are a much overlooked cut of meat. If prepared properly, they are succulent and fall-off-the-bone tender.

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