Oven Bake

Have creamed spinach and sautéed carrots with these updated Swedish meat loaves. Then serve applesauce and spice cookies.

Located in a century-old coal warehouse that stoked the train coming from Albuquerque, the Zia Diner is in the National Register of Historic Places—and on many lists of favorite neighborhood restaurants. Regulars fuel up with such popular dishes as chicken-fried steak and meat loaf with green chilies and pine nuts. The latter provided the inspiration for another Zia Diner classic: spaghetti with chili and pine nut meatballs.

Active time: 1 1/4 hr Start to finish: 1 3/4 hr

I use spareribs, but you also can use baby back ribs. Just be aware that the racks are smaller (about 1 pound each) and the ribs have less meat.

This dish is a nice choice for a special breakfast because the potatoes can be mashed in advance, then chilled overnight in the ramekins. Serve with plenty of buttered toast.

Don't assemble these hors d'oeuvres until the last minute, or the chips will get soggy. Active time: 20 min Start to finish: 2 hr

Each serving is baked en papillote, or wrapped individually in parchment paper to lock in steam for a more succulent result.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Despite what you may think from looking at the ingredient list, this mousse is not overly rich—the consistency is actually quite delicate. Pair the mousse with a green salad, and you've got a terrific brunch or light supper. Active time: 40 min Start to finish: 2 1/2 hr

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Low-fat milk is the base for the cream sauce in this homey main course.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.