Oven Bake

Crusty sourdough rolls and coleslaw made of shredded red and green cabbage tossed with a vinaigrette are nice with the soufflés. Afterward, have a caramel-nut tart from the bakery and cups of herbal tea.

In this entrée, balsamic vinegar gives tartness to a cream sauce that balances nicely with the pork and figs. Sautéed spinach or chard would go well with the dish.

Leeks, shallots, onions and garlic combine to make a rich, delicious side dish.

This stuffing is based on ingredients prevalent throughout the Midwest. Michigan dried cherries are often used to accent dishes in that state, while prunes, raisins and dried currants are often found in many sweet and savory recipes from Ohio and Indiana. Using only three tablespoons of butter for ten servings makes this dish low in fat, too.

By cutting back on butter and egg yolks and by using low fat milk, we've reduced the fat in this satisfying side dish without sacrificing the creaminess.

Standard fare at church suppers throughout the region. New England meat loaves often use crushed crackers rather than bread crumbs as a binder. Can be prepared in 45 minutes or less.

A great partner for some good Champagne. Brown sugar and black pepper make the almonds sweet and spicy.

A colorful dish that has great texture and deep, rich flavors.

The stew does need to bake for a couple of hours, but it's very easy to put together.

Called om Ali, which means "mother of Ali," this slightly sticky and unusual dessert flavored with orange flower water is currently the most popular pudding in Egypt. In the villages it is made with bread, while in the cities a more sophisticated version is made with phyllo pastry. Orange flower water is a flavoring extract available at liquor stores and in the liquor or specialty foods section of some supermarkets nationwide.