Oven Bake

These croutons are very quick to make and are a great crunchy complement to both soups and salads. The bread can either be fresh or a few days old. Warning: They are so yummy they’ll make it hard for you to go back to store-bought croutons! I’ve started doubling the recipe because my husband, Drew, can happily nosh on a whole batch.

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.

You can leave out the salami for a vegetarian version of this winter panzanella.

Phyllo dough can seem scary at first but once you understand that the sheer quantity of layers will mask the flaws of any individual sheet, you will gain confidence.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

Mary Fitzgerald, Wexford: Gardener and internet enthusiast Three generations of my family have eaten this dish: we used to make it to use up my father's seasonal harvest of spinach. I now grow spinach in my own garden, along with everything from sorrel and runner-beans to beetroot and rhubarb, and make this pie regularly.

Who doesn't love a flavorful and filling pot pie? Your family will be lining up for seconds when you serve this all-time favorite.

Cabbage is my new favorite vegetable chip—especially sprinkled with toasted caraway and dipped in yogurt.

Spinach and lowfat ricotta make it hearty—and good for you.

Our mini-burgers have exotic spices and herbs to make sports day gourmet.

They pack almost all your daily vitamin C.

Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

Think of the crunchy, granolaish sesame clusters as seedy croutons for this juicy and bracing salad.

For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

If the idea of cooking skin-on fish makes you nervous, do this in an ovenproof nonstick pan. The skin won't get quite as crisp, but you won't have to worry about it sticking.

With slices of celery root and chefs' new favorite cheese, scamorza, pizza night just got a lot more fun.