Oven Bake

Active time: 5 min Start to finish: 40 min

The most commonly found Chinese vegetable is also one of the oldest — bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size; this recipe works well with any mature variety. Active time: 40 min Start to finish: 1 hr

Frozen artichokes simplify this recipe, which is inspired by one from cookbook author Paula Wolfert.

To bring out the best in this dish, buy or order the finest cheeses from a cheese shop or Italian deli: fresh ricotta, mild imported provolone, and Parmigiano-Reggiano.

These crab-stuffed mushrooms are a longtime favorite at Phillips. Tip: Use a melon baller to scoop out the mushroom stems.

This appetizer can be made with the leftover snails from Scallops with Snail-Garlic Butter and Leeks .

Chermoula Chermoula is a traditional North African marinade for fish, especially in Morocco where, surprisingly, it's often used with shad. It has become very popular recently with North American restaurant chefs as a quick and easy (and cheap!) way to add lots of flavor to bland fish. Many old-fashioned recipes don't call for cilantro and parsley at all, but the fresh flavor of the green herbs adds a great deal to the preparation. Instead of shad, which is hard to find even when it's in season, and very difficult to bone, I use salmon steaks or fillets. You could substitute many other kinds of fish, including swordfish, halibut, haddock, and even fresh-water fish, such as catfish and perch.

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Think of a plate of pancakes and maple syrup with sage-seasoned sausage patties: This dish has that same mix of satisfying, sweet-savory flavors. Start preparing the strata one day ahead; it needs to be refrigerated overnight before baking.

Bobotie In the popular South African dish known as bobotie, leftover lamb or beef is minced and combined with bread and spices and baked for awhile before being covered with a custard and baked again. It is generally served in squares or wedges. We have substituted kaffir lime leaves for the lemon leaves called for in the original and used ground meat instead of minced.

This recipe combines the oriental technique of velveting with the Indian flavors of a fresh herb chutney.

This side dish goes especially well with grilled or broiled meats.

This dish was inspired by pommes Anna, the regal, crisp-crusted potato cake rumored to have been named for Anna Deslions, a famous courtesan in nineteenth-century Paris.

These steaks are delicious served with creamed spinach and roasted new potatoes.