Casserole

This gratin is particularly welcomed on the holiday table by those who love sweet potatoes and hate marshmallows. The cream and butter make this so delicious your guests will lie in bed and remember it happily all year long. You only serve this kind of dish once in a very long while, so the caloric intake is moderated. If your meal has too many sweet potatoes, see the variation for turnip gratin.

Perfect for a meatless brunch or casual supper.

In this recipe, a casserole dish stands in for the traditional tagine. Serve with couscous or an Israeli salad of tomato, cucumber, and sweet onion.

A comfort-food treat that's great for brunch. This version takes less time than most because the noodles aren't precooked.

This recipe is inspired by a dish served at Bobby Flay's Mesa Grill, in New York City. The smoky heat of the chipotle chile and the potato's natural sweetness balance each other beautifully.

A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.

This recipe is a variation on the classic English dish toad in the hole, which combines Yorkshire pudding batter with English sausage. If desired, you may substitute Canadian bacon for the Irish bacon called for. You will need to sauté the Canadian bacon in 1/4 cup additional vegetable oil because it does not contain the same amount of fat as Irish bacon.

Reduced-fat cream cheese, low-fat milk and water-packed canned tuna are the secrets to this updated take on a 1950s favorite.

Our executive food editor used to spend summer vacations in Horton Bay, Michigan, where a version of the following recipe was an unusual but popular sweet-and-savory accompaniment to lakeside barbecues.

The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.