Bon Appétit

When chef Sam Choy doesn't have the time to build an imu, he makes this oven-cooked kalua pig. The dish is often served with sweet potatoes and poi (mashed taro root). It's also great on a sandwich with coleslaw and barbecue sauce.

Poaching fish in olive oil — a popular restaurant technique — is surprisingly easy and well suited to every-night cooking.

Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves.

Lighten up: To reduce the fat and calories in the cod, substitute 1/3 cup light mayonnaise for the 1/2 cup regular mayo called for.

Be sure to use regular peanut butter — not old-fashioned or freshly ground — for the best consistency in the cookie batter and the filling.

Crème anglaise is both a classic custard sauce and the base for many ice creams. Make a double batch and process half in an ice cream maker for a frozen treat.

A little blanching and sautéing is all it takes to tenderize the collard greens for this easy Moroccan-inspired dish.

Use a Bundt pan or any other decorative ten-cup fluted pan.