Oven Bake

Without the hassle of breading and frying, eggplant Parmesan goes from special-occasion project to easy weeknight dinner.

Baked eggs are great for brunch, and this version is no exception. But with a salad of leafy greens, it's also hearty and satisfying enough to double as dinner.

When you think about peppers, comfort food usually isn't the first thing that comes to minds. But to us, it means home, and for different reasons. Crystal's mawmaw always made great stuffed peppers, and we put that recipe in our first cookbook. And when Sandy tastes a poblano pepper, she's instantly reminded of this recipe, since Sandy's oldest sister, Yvonne, makes these for her every time she comes home for a visit! Poblano peppers are smaller and spicier than their bell pepper cousins, but they're not too hot. Fairly mild overall, they pack a ton of flavor. Best of all, they've perfect for stuffing with a variety of ingredients.

This dish comes together fast for a simple weeknight meal, and it's also elegant enough to serve to any important guest.

Citizens of Casseroleville, bow in the presence of the king of all baked dishes! This recipe gets two thumbs-up not only for being gluten-free, but also for allowing you to keep your blood sugar in check. By replacing lasagna noodles with thin layers of sliced zucchini, the carbs stay low, but the flavor is still full and zesty. We suggest using a mandoline for even slices and quick prep. Just be careful—those things are sharp!

This is an early signature dish of my colleague Jonathan Waxman, who has been at the center of the contemporary American food scene since the early 1970s, when he worked at Chez Panisse in Berkeley and at Michael's in Los Angeles. Waxman now presides over Barbuto—he's "the bearded one"—in the far west Greenwich Village, where all- American inclinations meet simple Italian cooking, frequently in the wood- burning oven. Jonathan's cooking has always been defined by its clarity; there are times when I wonder how he has managed to make something as simple as a roasted chicken or a plate of beets seem so special. Top-quality ingredients in season and vigilant preparations are the answers—what I strive for in my own cooking. This dish is a classic example of the early wave of what was known as the New American Cooking—a movement, if not a revolution, now forty years old and counting. It also demonstrates that a new, even trendy, dish can endure and become a classic—if it has integrity. Nevertheless, you can improvise here. Change the herbs according to what you've got, and the oils for the dressing.

Want to cook this faster and make the leftovers easier to pack? Divide the mixture into muffin tins and bake as individual servings, instead of two loaves. Editor's note: This recipe makes 5 mains, plus more for leftovers. Please see "Meatloaf Sliders" and "Meatloaf Tacos" below for tips on how to enjoy, pack, and serve the leftovers.

"To save time, make the potato sauce a day ahead and refrigerate," Bemis says.

Thanks to two very hands-off methods for the lamb and polenta, this is an excellent choice for a dinner party.

Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.

The only thing better than Sloppy Joes for dinner is taco night. This hybrid is the best of both worlds.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.

An invigorating hit of citrus brings together crisp apples, toasty bread and nuts, and sharp cheese, making this one of our favorite recipes this year.

Sweet from dates, sour from lemon, bitter from celery, and salty from Parmesan, this humble salad manages to get all taste buds firing at once.

Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. "I like the strength they give to salads," says de Pue.

If you'd like, let the croutons sit in the pepper mixture until the bread is fairly soft; it'll soak up the flavorful dressing.

McFadden always dresses his salads with the acidic components first so the produce can absorb some of those flavors before being coated with oil.

I've got to admit that I was a little nervous taking on meat loaf because Jamie's wife, Brooke, has darn near perfected it. So all my tastings for this recipe were done in Jamie's kitchen. When I got the approval of these two toughest critics, I knew I had a keeper. A classic accompaniment to meat loaf is a scoop of fluffy mashed potatoes.

These crunchy, addictive chips will have your whole family begging for more kale. They are wonderful served alongside sandwiches, on their own as an afternoon snack, or crumbled atop salads.