Oven Bake

(GNOCCHI DI SPINACI ALLA BAVA) Spinach adds great color and flavor to these light dumplings. The topping consists of melted butter and Fontina cheese, a product made in the neighboring region of Valle d'Aosta but used for many local dishes.

This Basque dish is essentially a fish pâté or pudding, called budíns in Spain.

For decades, the restaurant Lutèce—with chef André Soltner behind the stove—was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

These chops become extra special with a highly seasoned crumb coating usually pressed onto rack of lamb.

If you can't find sorghum syrup, a combination of honey and molasses works nicely.

Active time: 3 hr Start to finish: 4 hr

It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.

Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.

A new variation of the classic bean dip.