You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

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Prep: 20 min., Cook: 6 min., Bake: 6 min.

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These no-bake treats taste like bite-sized candy bars and are terrific with a cup of coffee. Prepare them up to two days in advance, and store in the refrigerator in an airtight container.

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Pick up a container of fresh pineapple chunks in the produce section of the supermarket; chop into half-inch pieces for the salsa. Serve with steamed broccoli and warm rolls to complete the dinner.

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Mary Frances Noveh from River Ridge, Louisiana, sent us this dessert recipe, which first appeared in December 2001. She noted it was like a "peanut butter and chocolate candy bar." We loved the results, and since it makes two pies, you can share one with a friend and keep the other for yourself. Several tasters in our Test Kitchens enjoy serving this pie frozen.

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Best Potato Dish. An enormously popular story with readers, "Out of the Frying Pan Into the Oven" appeared in April 2002. In it we lightened many popular and traditionally fat-laden foods. These fries stand out. First, they're roasted at high heat until crisp and golden. Then you toss them in melted butter, shredded Parmesan cheese, and chopped fresh parsley for a tasty finishing touch. --Recipe by Elaine Magee (April 2002)

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We like serving these zingy cocktails in test tube-shaped tumblers to play up their "bloody" side. Prep Time: 20 minutes. Notes: Make the raspberry purée up to 1 day ahead. Refrigerate airtight, then mix cocktails just before serving.

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Root vegetables add a touch of sweetness to this savory stew. Yankee cooks traditionally add the vegetables partway through the cooking process, which helps keep them from breaking down.

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Prepare this Spanish libation the day before for best flavor and add the chilled sparkling water just before serving. We use white Rioja wine, but any dry white wine will work.

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You can make this drink at a moment's notice when you have a handy supply of banana slices in your freezer. Simply toss fresh slices in lemon juice, and freeze up to six months in zip-top freezer bags.

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These bite-sized appetizers are steeped in a mixture of garlic, soy sauce, ginger, citrus, and honey. The marinade is then reduced and used to glaze the chicken.

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Egg yolk, sugar, and milk make a pleasingly dense filling for the light-as-air filo shells. Prep and Cook Time: 30 minutes. Notes: This recipe doubles or triples easily.

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This holiday classic is all about technique—roast at a low temperature to ensure gently cooked meat with a medium-rare center. We kept the seasonings simple to allow the meat to star. Although called "prime" rib, there are few prime-grade beef rib roasts sold to consumers; most go to restaurants. The two grades just below prime, choice and select, are leaner than prime and still quite tasty. Ask your butcher to French the roast (that is, trim the meat to expose the bones).

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