Oven Bake

Serve this saucy dish with steamed rice or crusty French bread.

In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.

Things made with phyllo are generally off-limits to dieters. Try this light version of the classic Greek dish with fruit and a tossed salad for a satisfying meal.

In this recipe, matzo meal binds a delicious stuffing that features ground lamb, pine nuts, fresh mint and turmeric.

This dish comes together quickly, making it ideal for a weeknight dinner. Just add some steamed rice or sauté baby potatoes and a tossed green salad

"When we visit our daughter at Amherst College in Massachusetts, my husband and I stay at The Lord Jeffery Inn," says Caroline I. Cameron of Washington, D.C.."The granola at breakfast is terrific. I would be grateful if you could get the recipe from their chef so that I can surprise my husband by making the granola at home." This granola can also be enjoyed as a snack with the addition of chocolate chips. You could sprinkle it over ice cream, too.

"Dinner at the Montauk Seafood Grill was an ideal way to cap off a day of skiing in Vail," Julie Harris of Redwood City, California. "The salmon covered with an unusual breadcrumb coating is something I would like to make for a dinner party."

Mashed potatoes and Green Beans with Warm Bacon Dressing (see recipe) are great side dishes. Follow with apple pie à la mode.

Do-ahead tips make this rendition of the Spanish classic perfect for entertaining.

This recipe is from Ellyn Goodrich, one of the 5,000 Jews who live in Alaska (the "Chosen Frozen," as they call themselves). The fish is baked in a bundt pan and unmolded, for a festive look.

Artichokes, an Old World food, came to America with Italian immigrants and found a happy home in the near-Mediterranean climate of California. As "ethnic" fare, artichokes took their time catching on outside the Golden State. They finally did in the thirties and became something of a fad. Artichokes were not limited to the vegetable course, either. Sometimes the center "choke" was scooped out and the hollow filled with a stuffing for a fashionable light lunch entrée.