Oven Bake

(Fish with Moroccan Seasoning) The fragrant blend of seasonings called chermoula can be used for meats and poultry as well as fish.

An easy do-ahead appetizer.

A quick appetizer or light main course.

This stuffed potato is practically a meal in itself; just add a salad, and you're all set.

"A couple of years ago I decided to become a vegetarian. As time went on, the only things I really missed were some of the heartier sandwiches I used to make," says Jill Browning of Clarendon Hills, Illinois. "But then I created this meatless pita bread sandwich that's as substantial as any hoagie—and much lower in fat."

"Last summer we spent a long weekend in Traverse City, Michigan, at the cherry festival," write Jane and Joseph Runza of Kalamazoo, Michigan. "While exploring the surrounding area, we discovered Café Bliss in nearby Suttons Bay. The restaurant’s artichoke dip would make a great appetizer to serve at a party." The classic artichoke dip is loaded with sour cream and mayonnaise, but this contemporary recipe uses smaller quantities (and lighter versions) of those ingredients.

(Sformati di Asparagi e Parmigiano) Sformato, which is a cross between a savory custard and a soufflé, can be made from a number of different vegetables. Asparagus is ideal and a Tuscan favorite — particularly in April and May when it is at its best. Serve these puddings as a first course or as a side dish; or accompany them with a salad for brunch or a light supper.

Active time: 15 min Start to finish: 45 min

Our food editors agree that this is one of the best-tasting and most elegant shepherd's pies they've ever had. The recipe is not as complicated as it appears at first glance—the different components all come together to make a complete meal in a single dish. The potatoes are stiffer than the average mash because they will be forming the crust for the pie.

This simple yet rich stuffing uses coarse bread crumbs from a baguette instead of cubes. The Cognac really brings out the flavor of the herbs. It's adapted from James Beard's tarragon crumb stuffing recipe, published in Gourmet in December 1983.

For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

The marination and slow cooking process produce very moist chicken. Clark's distinctive tomato-based sauce provides plenty of rich, smoky flavor; the dry rub delivers a strong, spicy taste.

Can be prepared in 45 minutes or less.