Oven Bake

This flavorful entrée is very low in fat.

Can be prepared in 45 minutes or less.

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.

Using a low-fat cheese such as feta makes for a rich but lean topping. The newer feta cheeses with sun-dried tomatoes and basil are especially good.

The peach and mustard glaze gives this dish a sweet-tart flavor.

(TIAN DE POIVRONS ET D'AUBERGINES AUX ANCHOIS) This can be served hot or at room temperature, making it a good partner for roasted meats and fish or sandwiches. If you're not an anchovy fan, leave them out—the tian will still be great.

A healthful new take on an old favorite.

The following tsimmes with beets, turnips, carrots, and meat came from Vilna to Brooklyn earlier in this century. When I make this for my family I do not tell the children that it includes beets and turnips. For some unknown reason they never ask me how the dish became so red. They love it.

This comforting dish is infused with the flavors of a traditional bouquet garni enhanced by celery leaves, and the filling of the pie is more brothy than that of most versions.

There are many different versions of this traditional island dish, which is known as sopas mallorquínas. Spanish smoked paprika (pimentón) is distinctive and worth seeking out for its unique flavor.

Make this a day ahead for the best flavor.

Active time: 30 min Start to finish: 1 3/4 hr

Stuart Faber of Los Angeles, California, writes: "When I'm not in my law office, I fly my own plane and write for In Flight USA, a magazine for private pilots. One of my favorite things to do when landing someplace new is to find a restaurant and ask if I can work for free. I've found some of my best recipes this way. Usually the chefs will let me hang out for a few days and help, but some do look at me a little strangely." A dressed-up version of a dinnertime classic.