Root Vegetable

Fillets of sole will work equally well in the following recipe.

In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.

This recipe doubles easily.

Root vegetables are a staple of Irish cooking. They often show up in soups, such as this one from The Courtyard in Schull, Ireland.

Can be prepared in 45 minutes or less.

We enjoyed this dish served at room temperature, but it is also delicious warm.

Can be prepared in 45 minutes or less.

Legend has it that a certain turn-of-the-century Boston restaurateur used to serve whatever tender, white-fleshed fish he could find at the market under a catchall name he invented: "scrod." (That way, he never had to update his menus.) The term, peculiar to New England, is now applied to young cod and haddock. Can be prepared in 45 minutes or less.

Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.

Dill and arugula complement this lovely salad.

Here's an easy spice rub that adds lots of flavor but not fat. It's also great with salmon or fresh tuna steaks.