Casserole

The following tsimmes with beets, turnips, carrots, and meat came from Vilna to Brooklyn earlier in this century. When I make this for my family I do not tell the children that it includes beets and turnips. For some unknown reason they never ask me how the dish became so red. They love it.

A wonderful brunch dish. You will need to begin preparing it a day before serving.

Just four ingredients add up to a rich and delicious side dish. Once the potatoes are sliced, the gratin comes together quickly and then bakes unattended for about an hour and 15 minutes.

This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist.

Think of a plate of pancakes and maple syrup with sage-seasoned sausage patties: This dish has that same mix of satisfying, sweet-savory flavors. Start preparing the strata one day ahead; it needs to be refrigerated overnight before baking.

Bobotie In the popular South African dish known as bobotie, leftover lamb or beef is minced and combined with bread and spices and baked for awhile before being covered with a custard and baked again. It is generally served in squares or wedges. We have substituted kaffir lime leaves for the lemon leaves called for in the original and used ground meat instead of minced.

I’m always looking for ways to make interesting weeknight meals," says Sandy Stevens of Las Vegas, Nevada. "Since tamales are one of my teenagers' favorite foods, I came up with a new way to serve them. This casserole is a big hit with my whole family." The spicy casserole can also be made in a microwave: Cook on high until it's hot and bubbling, about 15 minutes; rotate the dish several times, if necessary.

This dish was inspired by pommes Anna, the regal, crisp-crusted potato cake rumored to have been named for Anna Deslions, a famous courtesan in nineteenth-century Paris.

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

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.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.