Potato

The secret to this healthy dish's deceptively rich taste? Cheeses that are loaded with flavor but light on fat. Chef Gonzalo Mendoza further reduces the fat content by lining the pan with thinly sliced potatoes instead of piecrust (which typically contains a lot of butter or lard) for a big fat-calorie savings. The spinach, tomatoes, and onion add nearly 8 grams of fiber to every hearty slice.

Jan Esterly of Pittsburgh, Pennsylvania, writes: "Even though it gets cold where I live, I love grilling outside year-round. This recipe makes a regular appearance at our dinner table."

Great with: Grilled lobster, shrimp, or filet mignon.

Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay.

A bold medley of cumin, cayenne, corn, and cilantro ups the flavor here. Great with: Grilled-fish tacos, steak fajitas, or chipotle-rubbed chicken.

Great with: Grilled rib-eye steak.

If you're making your vinaigrette with white-wine vinegar, use 1/2 teaspoon sugar (instead of 1/4 teaspoon) to balance the higher acidity.

This is a simple variation on the classic French brandade, traditionally made with salt cod. Prepare the crostini while your potatoes are simmering.

A nice brunch dish as well as a light supper. What to drink: New Zealand Sauvignon Blanc.

Roasting the meat uncovered during the last hour allows the sauce to reduce. Serve with the Cauliflower-Leek Kugel with Almond-Herb Crust and steamed asparagus. The brisket can be made two days ahead.

With their golden flesh and creamy texture, Baby Dutch Yellow and Yellow Finn potatoes are preferred here.

Pommes Anna Chef Louis Gadby made this dish his own with goose fat and a sprinkling of persillade (chopped parsley and garlic). If you can't find goose or duck fat, use an equal amount of butter instead.

Everything is approximate with brisket and tzimmes, since some people can't stand prunes and others want nothing but. The amounts listed below are estimates; feel free to change them. Though Karen Stabiner calls for first-cut brisket, which is relatively lean, we prefer the more evenly marbled second cut for moister, more succulent meat.

If you're making this entire menu in a single oven, it's best to roast the potatoes while the pork loin stands (increase the oven temperature as soon as the pork comes out).