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.

Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.

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

Active time: 25 min Start to finish: 1 1/4 hr

Sweet potatoes have been cultivated in the South since at least the 1700s. A touch of cardamom gives this dish modern flair.

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.

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.

Make this a day ahead for the best flavor.

A rich and elegant special-occasion dish.

This easy dressing makes a great side dish for roast chicken or fried pork chops.

A nice stuffing for poultry or an excellent accompaniment to pork tenderloin or salmon.

A delicious take on lasagne, made with tube-shaped pasta instead of long noodles.

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.