Root Vegetable

An open-face knife-and-fork sandwich.

Active time: 40 min Start to finish: 50 min

The broth that accumulates at the bottom of this casserole is delicious spooned over the vegetables. Robiola, a fresh, rindless cheese from Italy's Piedmont, has a tangy richness that makes the dish particularly distinctive.

This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh—that is to say, made only from today's bread, not from day-old bread (and definitely not the kind that comes in a can).

Similar to pumpkin pie, but not quite as sweet. Serve with whipped cream, if you like.

Cinnamon, cloves, ginger and cayenne pepper enhance this North African-style dish. Serve the stew over the Saffron-Cardamom Rice or plain basmati rice.

This recipe was created to accompany Chicken with Mustard Seed Crust and Couscous. Can be prepared in 45 minutes or less.

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.

This easy dish features thinly sliced, roasted leeks and fennel with grated Parmesan and poppy seeds baked inside a store-bought puff pastry crust. Serve the tart for with a green salad on the side.

These easy lamb chops are just right for a quick dinner. Pair them up with the mashed potatoes and some boiled green beans. Pour a full-bodied Merlot or Pinot Noir.

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.

One bite of this exemplary antipasto entirely changed the way I thought about Italian cooking—and cooking in general. So Zen-like in their elegance and simplicity, so little and yet so much said, these delicious little dreamboats truly capture the dreamlike state of the Amalfi coast and the cooking that defines it. The cured anchovies will keep in the refrigerator for up to one week.

Store-bought rotisserie chicken and frozen potatoes make quick and easy work of this dinner, which tastes like Thanksgiving leftovers in the best way possible.

For good Nasi Goreng, the rice should be cooked 2-3 hours before it is fried, so that it has time to become cold.