Oven Bake
Moroccan Fish Tagine with Peppers and Olives
Most Moroccan fish specialties are prepared with a marinade called charmoula. Paprika, cumin, cilantro and garlic usually form its base, with other seasonings-such as the saffron and turmeric here-added for variation.
Chicken in Cava
Cava, Spain's sparkling wine, is readily available at supermarkets and liquor stores.
By Melissa Potter
Hot Artichoke and Tarragon Dip
Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices for a colorful presentation.
Can be prepared in 45 minutes or less.
By Carol Schreder
Baked Spinach with Fontina
Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.
Baked Chicken with Mushrooms and Artichokes
By Carole Rodkey
Marilyn's Manicotti
By Marilyn B. Leone
Lamb with Artichokes and Sun-Dried Tomatoes
This Mediterranean-style treatment of lamb shanks is delicious over orzo.
Three-Cheese Chicken Breasts in Tomato Sauce
By Scott Snyder
Leftover Lamb Casserole
I'm not sure if it was the casserole I disliked or the repetition of eating it many times in one week. By the third night, the whole family complained, to which my mother, Ruth, responded in amazement, "But it's from the James Beard cookbook!" To me, at 12 years old, that only meant I didn't like James Beard, whoever he was. — Nancy Hawley
By James Beard
Potato and Porcini Torte
Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.
Whole Red Snapper Baked in a Salt Crust
This recipe can be prepared in 45 minutes or less.
You can substitute any fish of similar size, such as striped bass or sea bass, for the snapper in this recipe. The salt crust seals in the juices, making for an incredibly moist fish.