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This baked casserole is especially satisfying, with its combination of beans, sausage, and crispy bread crumb topping. It’s also great for leftovers the next day.

To prepare:
Preheat the oven to 375 degrees F.

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the sausages and cook until browned, 6 to 8 minutes; transfer to a plate and wipe out the pot.

Heat 1 tablespoon of the oil in the same pot over medium-high heat. Add the leeks, carrots, and garlic, and cook, stirring often, until beginning to soften, 5 to 6 minutes.

Add the wine and cook for 1 minute, then add the tomatoes and bring to a boil. Stir in the beans, parsley, salt, pepper, and the cooked sausage. Transfer to a 3-quart casserole dish.

In a small bowl, combine the bread crumbs with the remaining 1 tablespoon oil. Sprinkle over the bean mixture and bake until the top is golden brown and crispy and the bean mixture is bubbling, about 30 minutes.

Cook’s tip: To make fresh bread crumbs, place torn pieces of day-old bread into the bowl of a food processor, and pulse a few times until coarse crumbs form. These are great on mac ’n’ cheese and other baked casseroles too.

When you are regaining your appetite, sometimes there is just no substitute for beef. This simply seasoned, one-pan meal is plenty for a family of four, with enough leftovers for an amazing roast beef and tomato sandwich. Either roast this dish at home or deliver it ready to roast, along with the simple cooking instructions.

To prepare:
Preheat the oven to 350 degrees F.

On a rimmed baking sheet, combine the potatoes, tomatoes, 3 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper.

Season the meat with the remaining 1 teaspoon salt and 1/2 teaspoon pepper and place in the middle of the pan, pushing the vegetables aside as necessary.

In a small bowl, combine the garlic, rosemary, and the remaining 1 tablespoon oil. Rub evenly over the meat. Roast the meat to the desired doneness, stirring the vegetables once, about 1 hour 15 minutes for medium-rare (130 degrees F internal temperature). Let rest for 10 minutes before slicing.

Nothing is more satisfying than a chicken potpie, with its flaky top and succulent filling. This updated version has a puff pastry top and an all-breast-meat filling spiked with vegetables and fresh herbs. It’s not the quickest recipe in the book, to be sure, but it’s well worth the effort. If you’re in a hurry, using a rotisserie chicken is a great time-saver.

To prepare:
Place the chicken and enough chicken broth to cover (adding water, if necessary) in a large pot and bring to a boil. Decrease the heat and gently simmer until the chicken is cooked through, 20 to 25 minutes. Transfer the chicken to a bowl and, when cool enough to handle, shred into pieces. Reserve 2 1/2 cups of the broth, and refrigerate or freeze the rest of the broth for another use.

Meanwhile, heat the oven to 375 degrees F.

Heat the oil in a large pot over medium-high heat. Add the leeks, carrots, and 1/2 teaspoon of the salt and cook, stirring often, until beginning to soften, 8 to 10 minutes (decrease the heat, as necessary, to prevent scorching). Stir in the flour and cook for 1 minute. Gradually stir in the wine and 2 1/2 cups of the reserved chicken broth and bring to a boil. Add the peas, parsley, tarragon, pepper, chicken and the remaining 1/2 teaspoon salt.

Transfer to an 8-inch square (1 1/2-quart) baking dish. Place the puff pastry over the top of the chicken and vegetables, letting it hang over the sides of the dish, and cut vents in the top. Place the dish on a rimmed baking sheet and bake until the top is golden brown and crisp, 35 to 40 minutes.

Cook’s tip: You can make the filling up to a day in advance, transfer it to the baking dish, and refrigerate. When ready to bake, top with the puff pastry, and then bake according to recipe instructions, adding 5 to 10 minutes to the cooking time.

The brown butter in this recipe adds a delectable nuttiness and richness to everyone’s favorite muffin. These are great to have on hand for breakfast or an odd-hour pick-me-up.

To prepare:
Preheat the oven to 400 degrees F. Line a regular 12-cup muffin pan with paper liners or spray with nonstick cooking spray.

In a large bowl, whisk together the flour, 1/2 cup of the sugar, the baking powder and salt and make a well in the center.

Melt the butter in a medium saucepan over medium heat. Once it is melted, swirl the pan until the butter begins to brown and smells beautifully nutty, 2 to 3 minutes. Remove from the heat.

Pour the butter, milk, and egg into the well of the flour and gently stir to combine (a few lumps in the batter are okay — do not overmix). Fold in the blueberries. Divide the batter evenly among the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until a toothpick inserted into the center of a muffin comes out clean, 16 to 20 minutes. Let cool on wire racks before unmolding.

Cook’s tip: Muffins freeze well. Wrap them individually in plastic wrap, then aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight.

Peanut butter and chocolate is, of course, the ultimate indulgence. These cakelike cookies are best when ever-so-slightly underbaked.

To prepare:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer with a large bowl, beat the butter and sugar on medium speed until fluffy. Beat in the eggs, one at a time. With the mixer on low speed, mix in the flour mixture until just combined (the batter will be very stiff). Stir in the peanut butter chips.

Drop heaping tablespoon–size mounds of the batter 2 inches apart on the prepared baking sheets. Bake until firm around the edges but still soft in the middle, 10 to 12 minutes. Let cool for 5 minutes on the baking sheets before transferring the cookies to wire racks.

Cook’s tip: Store in an airtight container for up to two days. Or freeze in portioned mounds for up to one month. Bake directly from the freezer for 12 to 15 minutes.