Oven Bake

Rena Cunningham of Pasadena, California, writes, "One of my favorite Los Angeles restaurants is Cobras & Matadors. My maid of honor even surprised me with an engagement party there. She keeps mentioning the delicious chocolate soufflés we had that night. I'd love to give her the recipe as a thank-you."

There are fluffy eggs, melting cheese, and golden hash browns in every bite of this one-dish meal. It makes a good stand-in for quiche, with potatoes acting as a crust.

Tender, faintly bitter escarole gives a unique, delicious earthiness to this double-crust pizza, which stands apart from its traditional saucy brethren.

An Eastern-inspired spiced butter makes filet mignon even juicier than usual. Artichokes and haricots verts, cooked separately and then baked together, taste luxuriously rich in a way that complements the meat nicely.

A comfort classic meets a bar-food favorite. WHAT TO DRINK: Pabst Blue Ribbon, an old-school brew that's enjoying a cult revival, is a light and refreshing foil for this rich dish.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

These pretty frilled-edge rolls conceal a spiral of creamy ricotta and deep-flavored Parmigiano-Reggiano. Roasted tomatoes and eggplant fulfill the promise of lasagne.

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

If you're going to take the time to make fresh pasta, you want to know the dish is worth your while—and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese.

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint. You'll be deliciously rewarded for your effort.

Wrapping salmon fillets in crespelle (crêpelike pasta) infused with fresh tarragon brings a mild herbal flavor to the fish and keeps the fillets moist. A lemon sauce adds another layer of sophistication.

Corkscrew pasta gets a wake-up call with the unexpected übercrunch of toasted panko and a salty jolt from anchovies.

Versatile store-bought polenta, turned cheesy with mascarpone and Parmigiano, is the simplest way we know to make cornmeal mush sexy.

Traditional papillote takes time and requires origami-like folding. Here, we use foil to make a no-mess pouch; the fish becomes infused with the flavors of tomato, capers, garlic, and lemon.

The recipe and introductory text below are from Alex Jamieson's book, The Great American Detox Diet.