Raclette Casserole

A Swiss dish, raclette is simply cheese melted by the fire then usually scraped onto potatoes. This delicious casserole version comes from The Raclette Restaurant in Toronto. Swiss-type cheeses, such as Emmenthal can be substituted for Oka cheese. If desired, add 1 cup (250 mL) cubed baked ham. Round out the meal with a tossed green salad, pickled gherkins and pearl onions.

Sausage and Shrimp Gumbo With Okra

Gumbo is a Creole specialty of New Orleans that typically contains sausage, chicken, ham, shrimp, crab or oysters. Its stew-like consistency makes for a hearty dish. To give it an authentic twist, top with a pinch of filé powder, made from ground dried sassafras leaves, if you can find it. But don't worry if you can't: This gumbo is equally delicious without it.

Roasted Garlic and Tomato Savoury Custard

Let the aromas of garlic and herbs in this firm crustless quiche entice brunch guests to the table. Or serve wedges as a first course or with cold ham or pork tenderloin. Provolone is a pasta filata, or "stretched-curd," cheese shaped like a large bowling pin or sausage and sometimes encased in rope or twine. Like mozzarella, it is repeatedly stretched and heated during processing to give it a stringy texture.

Rustic Pan Haggerty

You can’t beat the comfort factor of thinly sliced potatoes and onions sizzled together with cheese in a pan.

Potatoes hold a special place in the nation’s heart, and every regional cuisine seems to offer its own humble way of cooking these earthy staples. Pan haggerty, cooked in one heavy pan, dates back to the Industrial Revolution, when it was a cheap and delicious way to fill the bellies of workers in the old pit towns of Northumberland. This rustic dish has been gentrified over time, and you’ll now find versions including bacon, ham or sausage.

Baked Egg Cups

Put the eggs in the oven, pour the orange juice, then pop the bread in the toaster so everything is ready to serve together. If you want to treat Mom to breakfast in bed, ask someone older to carry the tray.

Easy Mac and Cheese

Jambalaya

Hearty Minestrone

This meal-in-a-bowl from our November 2005 "Loaf & Ladle" story will disappear quickly, but if you do have leftovers, adjust consistency with a little liquid.

Chicken Cordon Bleu

This recipe is so easy to make and good enough for company. The best thing is that you can make it the night before.

Chef's Salad