Oven Bake

Here's a classic Irish combination.

This zesty, eye-opening casserole can be made with either pork or beef chorizo.

This is one of my mom's concoctions. Could it be any simpler?

Tamale pie, made with a cornmeal-mush crust, dates back to 1911. In this recipe, we use ready-made polenta packaged in a roll. The spicy beef filling takes advantage of the excellent bottled salsas and canned refried beans now crowding market shelves.

Not your typical corn bread dressing, this one from Michael McLaughlin features smoky ham and sautéed fennel.

Active time: 10 min Start to finish: 35 min

A crunchy, savory crumb topping makes broccoli irresistible — really!

For more information about cooking wild rice, see Born to Be Wild. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

Active time: 30 min Start to finish: 40 min

"Although I’ve been a subscriber for almost ten years, this is the first time I’ve written to request a recipe," writes Danette Laver of Ambler, Pennsylvania. "The honey-garlic dressing on the salad I had at Fork in Philadelphia was so good that I used a chunk of bread to soak up every last drop."

Jamie Oliver calls this "another great pan-baked recipe that is perfect for coping with lots of people without a huge deal of effort." Oliver uses plaice, a popular flatfish in England favored over flounder, but lemon sole is a good substitute. Active time: 45 min Start to finish: 1 hr

Marie G. Beltran of Seattle, Washington, writes: "The signature dish at Blue Onion Bistro here in Seattle is a rich, velvety macaroni made with blue cheese. The restaurant, which is housed in a former corner gas station, is both nostalgic and comforting, just like the delicious dish. Is there any way you could persuade chef Scott Simpson to divulge the recipe?" For blue-cheese lovers only. For best results, use Maytag or a Danish blue cheese.

Active time: 30 min Start to finish: 1 1/4 hr

As the story goes, the Maya served this dish to the Spaniards, calling it papadzules, which means "food for the lords."

"Recently I had dinner at Highlands Bar & Grill in Birmingham, Alabama. To say I was dazzled by the baked grits is not overstating the case," writes Mary Lane Stiglets of Jackson, Mississippi. "This divine and truly southern recipe should be printed in your magazine for all to enjoy."

If Chilean sea bass is unavailable, any sea bass is fine to use. Score the fish on the skin side, so it won't curl.