This moist cake gets even better when served with vanilla ice cream or a dollop of whipped cream.

Marinating the onions in the hot vinaigrette mellows their flavor. These beans pair nicely with our Turkey Cutlets with Cherry Sauce.

White potatoes can be used instead of Red Bliss, but their skins lack the rosy color of Red Bliss skins. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness. If only larger potatoes are available, increase the cooking time by about 10 minutes. Check for doneness with a paring knife.

To crush the corn flakes, place them inside a plastic bag and use a rolling pin to break them into pieces no smaller than 1/2 inch.

Want to serve Oven-Fried Chicken after work? Marinate the chicken in the buttermilk mixture and combine the dry ingredients in a zipper-lock bag (all but the oil) the night before or in the morning before heading out. When you come home, all you’ll have to do is heat the oven, toss the crumb mixture with oil, coat the chicken, and bake.

Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain. To keep the skin on the chicken crisp, hold back the teriyaki sauce until serving time.

Mirin, a sweet Japanese rice wine, is a key component of teriyaki; it can be found in the international section of most major supermarkets and in most Asian markets. If you cannot find it, use 2 tablespoons white wine and an extra teaspoon of sugar. If desired, low-sodium soy sauce can be used in place of regular soy sauce. Serve with steamed rice, preferably short grain.

Love potato pancakes but hate the tedious steps of peeling, shredding, and squeezing excess moisture from the potatoes? The Cook’s Country team discovered that frozen shredded hash-brown potatoes are a surprisingly effective shortcut. Don’t want to fry potato pancakes on the stovetop? A preheated oiled baking sheet delivers almost as much crispness, with far less mess.

The cooking time will vary depending on the size of the potatoes. Large potatoes (about 2 1/2 inches in diameter will require the full 18 minutes; potatoes that are less than 1 inch in diameter may be done in just 8 minutes.

Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.

If your chops are on the thinner side, check their internal temperature after the initial sear. If they are already at the 140-degree mark, remove them from the skillet and allow them to rest, tented with foil, for 5 minutes, then add the platter juices and glaze ingredients to the skillet and proceed with step 3. If your chops are closer to 1 inch thick, you may need to increase the simmering time in step 2.