Make Ahead

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.

This recipes was created to accompany Roast Chicken with Mustard Vinaigrette and Potato Salad with Haricots Verts, Roquefort and Walnuts.

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.

(GERMINUS) Sardinia has many interestingly named sweets, and these cookies called germinus are the most famous of all. They are flatter and chewier than classic meringues and get a crisp accent from the nuts.

A low-fat sausage will work here, though it will not produce as flavorful a gumbo.

Ideal for any spring occasion.

Braising brings out the best in oxtails, the star of this long-simmered stew. It is garnished with bright green sugar snap peas for a contemporary touch.

When our executive food editor was a little girl, she liked the Christmas cookies at her best friend Allyson's house better than any others. Mrs. Kolbert, whose recipe this is, was apparently the author of much goodness in this world, as it was she who first introduced Allyson's parents to each other.

This hearty winter entrée can be prepared several days ahead. Veal brisket is the boned veal breast. If you don't have a roasting pan large enough to hold both briskets, divide the ingredients in half and bake in two pans. If the veal is difficult to find, substitute one 5-pound flat-cut beef brisket and roast until tender, about 3 1/2 hours. Leftovers freeze well and make great sandwiches.

Try the arugula mayonnaise on burgers, and chicken and tuna sandwiches, too.

In the 1600s, "flapjack" referred to a thick pancake that was cooked on a skillet and turned by being tossed (flapped). By the 1930s, it had come to mean a biscuit like this, made from rolled oats, syrup and butter--sort of the granola bars of their day. They're the perfect thing to have with a cup of tea or coffee.

"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.