Oven Bake

Butterflying the pork loin isn't difficult, but many butchers will do it for you.

Dripping with honey and sprinkled with fresh thyme, cracked pepper, and sea salt, these warm, crunchy toasts make a delicious breakfast, after-school treat, or lunch when matched with a handful of salad greens. I'm always amazed how something so simple, and a tad messy, can be so unbelievably good.

Sautéing is another fast way to make a meal, especially when the pan juices are turned into a sweet and savory sauce, as they are here. This comforting dish features an array of autumn ingredients—apples, fennel, and sweet potatoes—roasted in the oven to caramelize lightly and bring their sugars to the forefront. The sauce, which mingles apple cider with the meaty browned bits in the skillet, is sharpened with a bit of Dijon mustard to balance the sweetness.

This dish is a great way to serve eggs for a group. Take the eggs out of the oven when the whites are slightly undercooked; carryover cooking will finish them.

This is the baked terrine I like to make for Sunday lunch, served with all the traditional trimmings of roast vegetables, steamed greens, and Yorkshire puddings . Leftovers can be reheated and served midweek with gravy, steamed green beans, and a generous spoonful of horseradish on the side.

My husband taught me how to make Yorkshire puddings, and now I am hooked. I like to make them as individual puddings, baked in a non-stick muffin tin, but you can also make one large pudding in a high-sided pan and then cut it into portions. As a child, my dad used to eat them as a sweet dessert—you follow the same recipe, but finish off by pouring warm honey over the top. Comfort food at its best.

Whether you're preparing for a casual dinner party or snacks for the office, our Spicy Soy Nut-Pretzel Mix can be made in advance and kept covered with plastic wrap for up to a day. Truth be told, we don't think it will last that long at your house—this addictive snack tends to disappear quickly!

Benefits: Heart + Immunity + Brain & Vision + Anti-Aging Beauty Here you've got a tasty recipe that is low fat, heart-healthy, and good for your circulation. It comes from a Chinese colleague, whose family owned and operated Chinese seafood restaurants for years. This is what they had the chef prepare for them almost every evening when they sat down for dinner. Besides its wonderful taste, it's also a beautiful dish with the colorful peppers.

It's foolproof to make—just add everything and bake—but you'll look like a rock star when you serve it. -Scott

Faced with a cup of just-shucked peas, my mind runs in a million directions. Should I simmer them with soft butter lettuce leaves, pair them with pasta, or flatter their delicacy with new sage leaves and their blossoms, fresh mint, or lemon (or even all three)? Basil is lovely with peas, too. I could add them to that meager handful of fava beans that are waiting for company, or use them to make a frothy green soup. After scanning the possibilities, I end up cooking them with minced shallot, sage, and lemon, then spooning them over baked ricotta with crispy bread crumbs. This is one of my favorite dishes.

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Parve Todd: To me, gefilte fish out of a jar is an abomination, but my version, basically an interpretation of the French quenelles be brochet, is cheftastic. Choosing between the two is a no-brainer, in my opinion (see Gefilte Fish: Jarred or Fresh? below). I prefer to use rockfish, otherwise known as sea bass, for gefilte fish because it is indigenous to the Chesapeake region. I blend it with pike and flounder, but you could use any combination of the three. Any white, non-oily fish will do for that matter. I've even made them with salmon; the light pink color makes a nice change of pace. It's best to poach the fish balls a day ahead of time so they can rest in their cooking liquid for several hours. They can be eaten cold, but Ellen and I like to serve them warm—they make a great, non-meat brunch entrée.

Even your dude will love this skinny pie. (He can bring the beer.)

Low-cal 'shrooms up the heartiness factor of these patties, for burgers that are backyard barbecue-worthy.

The fact that these fries are healthier is almost beside the point—baked fries are great in their own right, and who's crazy enough to deep-fry on a weeknight anyway? These potatoes get a dusting of spices before roasting for extra flavor.

If your Marcona almonds haven't already been oiled and salted, add another 1 tablespoon oil when toasting.

The beloved breakfast cereal gives this kids' menu staple a bit of a makeover and takes it to new, crunchy, flavorful heights.

This recipe is so easy, I'm almost embarrassed to include it in a cookbook. But it just goes to prove how much transformation can come from the simple act of crisping something in the oven for a bit. Try to find a salami that's 1 1/2 to 2 1/2 inches in diameter, for easy snacking size. If it's not presliced and there's a deli slicer in the store, ask to have it thinly sliced for you. Otherwise do your best to cut it very thin, even slices with your sharpest knife. I like the combination of traditional Dijon mustard and grainy mustard for the dip, but if you prefer you can use just one type or the other. The flavor of the dip will be best if it's made at least 2 hours ahead, allowing the flavors to meld nicely before serving.

People—not just the Irish—have been eating blood puddings for centuries, in cultures all around the world. No Irish fry is truly complete without at least a slice of black and a slice of white pudding. And it's not just for breakfast anymore. Talented Irish chefs have found ways to incorporate it into salads and main dishes. Black pudding recipe vary wildly throughout Ireland; some include barley, breadcrumbs, and flour, but oatmeal is the old-fashioned thickener. Be sure it's steel-cut or pinhead oatmeal, and cook it until just tender. Individual nubs of oats should be visible in the final product. Store-bought versions will always be made in sausage casings, unlike this recipe, packed into a loaf pan.
It is far easier to buy black pudding ready-made, and there are lots of artisan producers making truly worthy black versions. But if you're able to come into possession of fresh pig's blood, you'll be all set to make this recipe. And if not—well, you'll know precisely what a good black pudding should contain.

We subbed baked chips for fried. Same flavor, less fat.