Oven Bake

This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.

This delicious rustic omelet's flavors, when it's served at room temperature, are in full flower.

This rich, savory dish (pronounced shrimp mah-lih-tone) is pure Cajun comfort food. In Louisiana it's often served as a side dish; it also works as a first course.

"The bruschetta topped with portobello mushrooms and caramelized onions at Tapas 177 is one of the best things I've eaten in this town," writes Laurence Schacht of Rochester, New York. "I'd like to re-create this dish at home for my friends." The restaurant-style results of this recipe are worth the effort. Use roasted red peppers from a jar instead of roasting fresh ones, if desired, and note the do-ahead steps.

Active time: 45 min Start to finish: 1 hr

"For a dinner with company, I often pop these in the oven with a roast, then serve them on dressed mixed greens as an appetizer," writes Elsie Wollaston of Vancouver, Canada. "I also like to serve them directly from the ramekins as a brunch dish."

A marinade of Cajun seasoning, soy, and honey make these roasted shrimp extra flavorful.

This recipe can be prepared in 45 minutes or less.

Piled high, this easy pizza delivers all the flavor of the deli sandwich it resembles. The best accompaniments are, of course, potato salad, coleslaw and pickles.

A healthful version of meatloaf that doesn't sacrifice taste for a lower fat content. Put leftovers on onion rolls with lettuce and tomato for a great sandwich treat.

The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accompaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce . Sharpen your chopping and mincing skills with our technique video.

This recipe can be prepared in 45 minutes or less.

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.