Oven Bake

Can be prepared in 45 minutes or less.

A staple of Milanese cuisine, polenta is delicious here teamed with tomatoes and spinach, two other ingredients typical of the Lombardy region. The combination of Parmesan and Gruyère cheeses adds richness to the dish. If you prefer, the eggs in the center can be replaced with more spinach. Simply sauté ten ounces of fresh spinach leaves in one tablespoon olive oil, then divide the spinach among the cups. Serve these with Dolcetto d'Alba, a mild red wine from the neighboring Piedmont region.

This strata is ideal for Christmas morning — it is assembled a day ahead and baked just before serving. Mimosas are a nice addition to the menu.

One could cook this on the stove and reduce the time by 10 minutes, but oven baking gives the chicken time to thoroughly absorb the flavors of the pepper and garlic. See how to joint a chicken.

Sour cream can be substituted for the mascarpone, but the polenta won't be as rich.

This recipe can be prepared in 45 minutes or less.

Most of the work on this dish is done the day before, leaving plenty of time in the morning for opening presents or simply sleeping in.

Kids love this version of pigs in blankets.

These crunchy, sweet-tart chips are addictive — you'll definitely want to make them as a snack. The preparation is particularly easy with a nonstick baking pad. If you decide to use parchment paper instead, be prepared for some chips to stick to it. When they do, return them to the oven for 3 minutes to soften. Active time: 10 min Start to finish: 2 hr

Piping the filling into the potato shells with a pastry bag makes an attractive presentation. You can also just spoon in the filling and crosshatch the top with the tines of a fork.

(Gratins d'Aubergine, Mozzarella et Pistou) This makes a terrific meatless main course. It would serve eight as a side dish; simply layer the ingredients in a 13x9x2-inch baking dish, then bake and broil it as directed.

These toasts are also delicious without the foie gras or with a slice of country pâté substituted for the foie gras.