Dairy

Nourishing and quick to make, this one-pot meal is perfect for a workday supper. Make the tomato soup ahead, then reheat it and poach the eggs just before serving. For this dish, I like to use medium eggs or, for an even more special touch, quail eggs if I can get them.

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You’ll need to purchase a 1-pound package of frozen pizza dough, even though only a quarter of that is called for here. Refreeze the remainder for another use.

This recipe can be prepared in 45 minutes or less.

An interesting mix of spices lends wonderful flavor to this simple pasta dish — known as pastitsada — from Tavern Tripa.

These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.

"When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread," says Pauline E. Dickey of Medford, Oregon. "It was a nice alternative to the usual butter or olive oil."

Nonfat yogurt and low-fat mayonnaise provide a creamy base for this dipping sauce for the artichokes. It's also great with asparagus, as well as with grilled tuna, salmon, chicken or flank steak. Begin making the sauce the day before serving since the yogurt needs to drain overnight.

This recipe is best made with fresh ricotta, which is very dry and flavorful. If you cannot find fresh ricotta, use 2 cups supermarket whole-milk ricotta and drain it (see below).

In the Today's Gourmet series, I wanted to create dishes that were elegant, modern, original, light, and reasonably quick to prepare. TV demanded that the dishes be visually attractive, too.... Partially drying the tomatoes in the oven concentrates their taste, giving them a wonderfully deep flavor and great chewiness. The red of the tomatoes, the white of the cheese, and the green of the basil make this dramatically colorful salad especially enticing. Serve with good crunchy bread.

Can be prepared in 45 minutes or less.