Oven Bake

To form fish sticks, cut tilapia fillets in half lengthwise down the center line. Halve again lengthwise, then crosswise. If you can’t find Old Bay Seasoning, a specialty of the Mid-Atlantic and Southeast regions of the United States, use another seafood spice blend.

Make the Pork Tenderloin with Sautéed Apples and Leeks on page 205, and then use the extra roasted tenderloin in one of these recipes (page 206)—one with Asian flavors, one with Mexican.

Cooking four small meatloaves instead of one large loaf reduces the cooking time; serve them hot from the oven, at room temperature, or even chilled, on their own or sliced and tucked into crusty French bread.

Here, peanuts lend a golden, crisp crust to chicken breasts—and because the dish is baked, there’s no need for a frying pan. Other nuts, such as pecans or walnuts, can be used instead. Blanched asparagus, tossed with butter and lemon zest, rounds out the dish.

Think of this hearty casserole of ground lamb in tomato sauce, penne pasta, and a béchamel-and-cheese sauce as the ultimate Greek comfort food.

Soaking the strata overnight in the refrigerator before baking will make it even creamier—and reduce prep time in the morning. To test for doneness, pierce center of strata with a sharp knife; it should feel firm and the knife should come out clean.

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.

A STRATA IS A SAVORY BREAD PUDDING with a creamy center and a crusty brown top. It’s a worry-free dish for entertaining: Mix the ingredients, pour them in a pan, and you’re ready to bake. Anything goes in a strata, so use the ingredients listed here as inspiration.

WITH POTATO, CORN, AVOCADO, AND TOMATO, this hearty egg dish is ideal for breakfast, brunch, a light lunch, or what my family calls a “breakfast dinner”—an easy breakfast dish that makes a satisfying dinner.

Using the oven to toast nuts is best. You get more uniformly toasted nuts than in a skillet on the stove, and there’s less chance of burning them (if you set a timer, that is). Let toasted nuts cool completely before using them in a recipe or storing in an airtight container.

THIS SWEET AND SAVORY STUFFING offers a textural element in every bite. It is a perfect side for poultry dishes.

THE PACIFIC NORTHWEST HAS A CORNUCOPIA OF MUSHROOMS: morels and porcini in the spring, chanterelles and black trumpets in the fall and winter, and fresh shatakes all year round. Earthy mushrooms bring a new dimension to stuffing. Serve the mushroom stuffing with Kale-Stuffed Chicken Breasts (page 118) or on its own as a vegetarian main course.

SWEET, SALTY OYSTERS AND SPICY SAUSAGE are the stars of this classic American stuffing. This is great for Thanksgiving and perfect with most meat or poultry dishes.

THIS COLORFUL CASSEROLE is reminiscent of lasagne, but it uses vegetables in place of pasta. It’s a great main dish for vegetarians and does double duty as a vegetable side dish that is reminiscent of a starch dish. While the recipe requires several steps, each element can be made ahead and then assembled at the last minute.

THIS IS A RECIPE WE CREATED FOR BEECHER’S. Although it was popular, it didn’t keep well in the store format so we stopped selling it, much to the disappointment of our loyal customers. We get asked for the recipe for this classic cheesy potato dish all the time, so here it is.

KALE SEEMS TO INTIMIDATE PEOPLE. Maybe it’s the large dark green leaves and the tough thick stalks that spill over the grocery bins. Whatever the reason, it’s a shame. Leafy kale is one of the most nutritious vegetables around and extremely versatile. This recipe takes a detour from the classic gratin: Brown rice replaces potatoes, and the earthiness of the kale creates a healthy, hearty side dish. You can use any variety of kale in this dish, but my favorite is the dinosaur variety for its full flavor.

LARGE, MEATY PORTOBELLO MUSHROOMS were made for stuffing. This is a fabulous vegetarian entrée, with colorful vegetables and a creamy filling.

BECAUSE FRUIT, VINEGAR, AND MEAT HAVE A NATURAL AFFINITY, this recipe pairs apricot preserves and Dijon mustard to turn an ordinary pork tenderloin into an impressive main course. Served with Three-Grain Risotto (page 65), it makes an easy yet elegant meal.