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Baby Spinach Salad with Grilled Onions,Tomato Vinaigrette recipe

Riewe Schales is an Amish turnip and potato casserole with grated root vegetables, yogurt, milk, and onions baked under whole wheat breadcrumbs. A hearty Pennsylvania Dutch side dish from plain country cooking.

Classic French country pate with ground pork and veal marinated overnight in white wine and brandy, lined with fatback, and baked in a water bath until firm. A make-ahead appetizer.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Grilled flank steak marinated in lemon and garlic, served with grilled zucchini, fresh basil tomatoes, and toasted Italian bread. A complete summer meal off the grill.

Peasant-style spaghetti with sauteed fresh tomatoes, minced prosciutto, garlic, and oregano tossed together in under 25 minutes. Finished with Parmesan and parsley.

Homemade deviled ham spread with warm spices, hot mustard, anchovy paste, and a whisper of sherry. Skip the canned stuff and make a version that actually tastes like something.

Grilled salmon glazed with maple syrup, Dijon mustard, and apple cider vinegar, topped with fresh mango cubes. Sweet, tangy, and ready in under 40 minutes.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Low-fat cheesy potatoes are the classic hash brown casserole, lightened up with reduced-fat soup, cheddar, and sour cream. Creamy, comforting, and crowned with a crunchy crushed-cereal topping.

Pan bagnat is the South of France's answer to the packed lunch: a crusty roll stuffed with tomatoes, peppers, onions, olives, hard-boiled egg, and anchovies, drenched with olive oil and vinegar. Beach-food classic.

Rose and poppy seed pasta with shell pasta, sweated onion rings, garlic, and fresh rose petals tossed in just before serving. A vegan floral pasta dish that's simple and elegant.

Tender sirloin tip beef and mixed vegetables simmered in rich mushroom gravy, topped with golden crescent roll triangles. A hearty one-skillet pot pie ready in an hour.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.