Oven Bake

It's hard to get consensus on the definition of scrod. According to well-known Boston chef Jasper White, most New Englanders would agree that it's baby cod weighing under two pounds. However, some say that baby haddock and pollack are acceptable. Others contend that the kind of fish isn't important, but the manner of preparation is: If it's not broiled with the breadcrumbs, it's just baby cod. The Parker House hotel in Boston claims to have invented the dish. Here's our rendition; we serve it with broiled tomatoes.

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

Two New Orleans favorites — catfish and pecans — team up in this terrific dish from Upperline Restaurant.

Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.

A new variation of the classic bean dip.

Golden Delicious apples, as well as other good baking varieties like Rome Beauty, are a natural choice here.

There are few places where chestnuts are cooked with more style and appreciation than in those states just below New England. Here they are added to a traditional stuffing, enhanced by mushrooms and herbs.

Can be prepared in 45 minutes or less.

If you're preparing this dish as a part of your Thanksgiving meal, put this gratin in the oven once the turkey comes out.

Can be prepared in 45 minutes or less.

This eggplant and lamb casserole, a taverna staple, is known the world over as the Greek national dish. In this lightened version, it's topped with yogurt rather than the customary béchamel sauce. (Moussaka is often made with beef instead of lamb.)

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.