Casserole

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

For a sophisticated touch, crumbled goat cheese is sprinkled over the fennel and broiled until just beginning to brown.

Cheese production increased in the nineteenth century when dairy cooperatives were formed in Minnesota and Wisconsin; now, that area of the country is known for making outstanding cheese. In this recipe, white cheddar goes into a rich and creamy potato gratin that is a great substitute for — or, at a particularly lavish feast, a fine accompaniment to — mashed potatoes.

Can be prepared in 45 minutes or less. Makes use of the microwave oven.

Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

A nice dish for a brunch buffet.

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

Offer a colorful side of steamed broccoli with slivers of red and yellow bell peppers and a lemon dressing. Finish lavishly with chocolate pecan pie à la mode.

My friend and colleague Ric Lands learned a similar recipe, using squash from my book New Southern Cooking. He and his family so enjoy this zucchini version that they make it every Thanksgiving, as do I. It can also serve as a rich main course for a light supper.

I’m always looking for ways to make interesting weeknight meals," says Sandy Stevens of Las Vegas, Nevada. "Since tamales are one of my teenagers' favorite foods, I came up with a new way to serve them. This casserole is a big hit with my whole family." The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.

Most of the assembly for this layered bread-and-egg dish can be done one day ahead. Serve it hot or warm.

This pie, reminiscent of a frittata, is a great way to use up leftover pasta. Serve it with bread and a salad for lunch, brunch, or dinner.