Oven Bake

Especially in northern Turkey where the climate approximates northern coastal United States, pumpkins and pumpkin-like sweet winter squash are grown. Hazelnuts are also grown there, along the Black Sea. They combine well in this dessert.

A first course with a serious wow factor. Even though this terrine is labor-intensive, it's not as fussy and last-minute as quenelles, and its ethereal texture rivals theirs. The salmon roe adds sparkle and zing both on the plate and on the palate, but if you want to take the terrine in a slightly different direction, use a small dice of blanched, peeled carrot in its place. You'll get a delicate crunch instead of a briny pop in the mouth.

Crisp, fragile, practically see-through—no, the subject here isn't a character out of The Devil Wears Prada, but something just as, well, delicious: quite possibly the world's best cheese wafers. Best of all, they couldn't be any simpler to make.

A topping of buttery whole-wheat bread crumbs and hazelnuts creates a toasty counterpoint to baked thick-sliced tomatoes. What prevents it from being too rich, though, is the accent of thyme—lemon thyme in particular. With its small green leaves edged in yellow, the herb is easy to spot at the farmers market. Still not sure? Take a sniff. Lemon thyme's brisk, citrusy scent is a real eye-opener.

You yield to temptation at the farmers market and stagger home with pounds and pounds of tomatoes—and now they are all burstingly ripe at the same time. Don't panic, and don't put them in the refrigerator either. They'll turn flavorless and cottony. Instead, slow-roast them until they become smooth and almost meaty in texture. After six to eight hours in a low oven, they're ideal for bruschetta and for tossing with pasta.

Why reserve cedar planks for the grill? They work just as well in the oven.

This rustic take on a peach crumble couldn't be easier: Halved peaches are topped with a quick mixture that includes amaretti, almonds, butter, flour, and sugar. The crunchy topping is a nice contrast to the warm, tender peaches.

Fresh, peppery greens add important vitamins and phytochemicals to a crisp homemade pizza. Pizza dough can be found at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Italian delis.

You'll want to scarf down these little cornucopias down as fast as you can make them.

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs.

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

This addictive appetizer is a delicious combination of sour cream, cheese, and corn. A little minced jalapeño adds heat.

Freshly ground black pepper is more distinctive on top of baked salmon, so be sure not to use preground. Serve alongside these homey dill potatoes mashed with olive oil and with plenty of sour cream.

If the poblanos aren't hot enough, add some chopped jalapeños to the salsa verde. Garnish enchiladas with fresh avocado slices and drizzle with crema mexicana (a nutty cultured cream available at some supermarkets and at Latin markets) or stirred sour cream if crema is unavailable.

This hearty dish averages about $2 per serving. It's ideal for breakfast or brunch (accompanied by a salad).

You can find many good brands of prepared tomato sauce in supermarkets. Fresh tomatoes and basil add flavor, and the sausage and red pepper bring on the heat.

These meaty favorites come equipped with their own handles for casual eating. Make a quick marinade of lemon and olive oil. This satisfying yet frugal dish will feed the entire family.

This dish is sumptuous but a snap to make. Once you've browned the chicken, simply pop it into the oven and baste it occasionally. Serve it over buttered noodles to soak up all the luscious juices.

Where we come from, barbecue means a great sauce, like this one, and good old chicken, the mainstay of our family business.