Oven Bake

Cooking the fish en papillote, in parchment paper or foil, keeps it moist.

Uncork a Zinfandel or a dry Riesling.

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

Prepared with eggs and baked until firm, this mac and cheese is terrific hearty fare for a cold winter night.

For centuries, southerners have enjoyed peanuts raw, baked, roasted and boiled, and in peanut butter, peanut brittle and even peanut soup. These roasted peanuts have a rich, smoky flavor that makes them good accompaniment to cocktails.

This recipe can be prepared in 45 minutes or less. When buying fresh coconuts, look for ones without mold (check the eyes) or cracks. Choose coconuts that are heavy for their size—a sign that they contain plenty of liquid, which keeps the flesh from drying out. The thin, clear liquid, or "coconut water," can be used in soups or for cooking rice. You can also drink it as is. If it tastes sweet, the coconut is fresh; if it tastes oily, the coconut is rancid and should be discarded.

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner — if you're lucky. You can use the same fillings and toppings you would with tacos or try some others.

This recipe can be prepared in 45 minutes or less. Steamed baby potatoes and a baguette are good partners for the fish. For dessert, spoon sugared raspberries over angel food cake.

Active time: 15 min Start to finish: 1 1/2 hr

This recipe is an accompaniment for Chocolate Chestnut Torte with Chocolate Cognac Mousse. Active time: 25 min Start to finish: 1 1/2 hr

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.