Oven Bake

The grits mixture will almost fill the entire baking dish and will puff up when baking, but don't worry — it won't overflow. Also, switching sides, these grits can take the place of mashed potatoes anytime.

IMPROV: No fresh figs? Dried ones work just fine, too. The only adjustment that you will need to make is the baking time — 45 minutes instead of 20.

Kristi Parnell of San Marcos, California, writes: "Whether I'm cooking for my family or for company, I like to keep my recipes healthy by using lots of fresh fish and vegetables. The baked halibut here has become a weeknight staple."

We modeled these hors d'oeuvres on the little bombs of flavor that Suzanne Goin invented for her Los Angeles restaurant A.O.C. Each bite delivers a huge range of tastes — sweet, salty, and smoky — all at the same time. They're easy to make and completely irresistible; I can't think of a more appealing tidbit to nibble on.

If you soak the dried chiles in the morning, they'll be ready by evening.

When dinner needs to be on the table fast, you can rely on this colorful and flavorful dish. You have the option of spooning the shrimp onto a bed of rice or orzo, or just using crusty bread to soak up the juice.

Good sausages are amazing but there just aren't enough occasions to eat them, so you've got to seize the opportunity when you can. Your living room tailgate is the perfect venue. Stick a fat sausage in a fresh long roll along with a healthy helping of peppers and juice, and you've got yourself a living room feast. The three different colors of peppers really make this dish a standout. Dave's Take: Pick up a very cheap, very clever splatter shield the next time you're in a dollar store. They look like a round piece of screening and have a plastic or metal handle. Set it over the skillet when you're frying or sautéing, and it'll keep the splattering (and cleanup) to a minimum.

Karen Schineller of Ridgewood, New Jersey, writes: "Every year, I visit my cousins in Dallas, and every year, we try a different restaurant. This time, we went to George. The short ribs came with the most unusual grits. I'd like to make them, but don't know where to start." This rich casserole would pair well with fried eggs at brunch. For a more savory version, simply omit the sautéed apples.

Years ago, in one of his famous cooking classes, James Beard showed us this simple, "can't fail" method for roasting spareribs. He predicted that this recipe would become an all-time favorite, and he was right. These ribs have the rich flavor of pork, which you can really taste, and they are also very tender and moist. Who needs all that BBQ sauce? If you can, get baby back ribs — they're best — but any pork spareribs will do.

To reduce the fat, remove the chicken skin before coating.

Lapsang souchong tea imparts a subtle smokiness to these nuts; though you may not detect it immediately, the smoky flavor will set in as you eat more.

A slightly sweet tomato sauce blankets these tender baby back ribs.

Tapered eggplants and a mix of large and medium tomatoes will give your stacks a more graceful appearance.