Oven Bake

A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.

Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.

Gratins feature a crust of melted cheese and sometimes breadcrumbs. Serve with good bread and a salad for lunch or a light dinner.

In the recipe below it is not necessary to soak the pasta squares because they are not cut or rolled.

Similar to polenta, this mixture either bakes atop the chili in the Chili-Cornmeal Skillet Pie or makes a great side dish for huevos rancheros at breakfast or for meat loaf with gravy at dinner.

Packed with chicken and vegetables, this savory cobbler is a down-home main course. Uncork a chilled Sauvignon Blanc.

This pâté is neither easy nor inexpensive, but when you are looking for a tour de force, it is a gorgeous thing. If you feel the urge to simplify, omit the topping, but frankly, the pâté won't be quite as impressive without it, and you also won't have the exquisite contrast of the parsley and the crunchy almonds.

Some say it was his favorite meal, and others claim it resembled the boots that he wore. Whatever the case may be, the Duke of Wellington has a grand dish named after him, which became the entertaining extravaganza of the 1960s.

Kevin Graham, of Graham's in New Orleans, occasionally adds a Parmesan sauce to go with the tomato cream.

The traditional egg and spinach dish is embellished with smoked turkey and porcini mushrooms.

Cajun flavors—andouille sausage, corn bread, red bell pepper and cayenne pepper—combine in an excellent side dish that brings color and spice to the Thanksgiving table.

This recipe can be prepared in 45 minutes or less.

Try these with mashed potatoes.

These versatile quesadilla can be passed as hors d'oeuvres, or offered at dinner as a first course or at lunch as the entrée.