3 pounds plum tomatoes such as Roma, halved lengthwise

1 1/2 teaspoon Herbes de Provence

1/2 cup extra-virgin olive oil, divided

1 head garlic, left whole

10 cups cubed (1-inch) country-style Italian bread (1 pound)

2 cups whole milk

1 cup heavy cream

8 large eggs

2 cups coarsely grated chilled Italian Fontina (9 ounces)

1/2 cup grated Parmigiano-Reggiano

Preheat oven to 400°F with rack in middle. Butter a 3-quart shallow baking dish (about 13 by 9 inches).

Toss tomatoes in a bowl with herbes de Provence, 1 tablespoon oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan.

Cut off and discard 1/4 inch from top of garlic head to expose cloves, then put on a sheet of foil and drizzle with 1 teaspoon oil. Wrap garlic in foil and roast in pan with tomatoes until tomatoes are browned but still juicy and garlic is soft, 50 to 60 minutes. (Leave oven on.) Cool garlic to warm, then force through a medium-mesh sieve with a rubber spatula, discarding skins. Reserve purée

While garlic cooks, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan.

Reduce oven temperature to 350°F.

Whisk together milk, cream, eggs, garlic purée, 2 teaspoons salt, and 1 1/2 teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 50 to 60 minutes.

Cooks' note:

               Serves 6

               1/2 teaspoon ground cumin

                  1/2 teaspoon dried oregano

                  5/8 teaspoon ground red pepper, divided

                  1/2 teaspoon salt, divided

                  1 (1-pound) pork tenderloin, trimmed

                  2 tablespoons canola oil, divided

                  1 2/3 cups chopped onion, divided $

                  1 1/3 cups fat-free, lower-sodium chicken broth, divided

                  3/4 pound tomatillos, husked, rinsed, and coarsely chopped (about 6 large)

                  2 garlic cloves, chopped and divided $

                  1 serrano chile, seeded and thinly sliced

                  1 cup cilantro leaves $

                  1 tablespoon fresh lime juice $

                  1 (15-ounce) can organic black beans, rinsed and drained

                  1 teaspoon brown sugar

                  1 soft black plantain, peeled and coarsely chopped

                  Cooking spray

                  12 (6-inch) corn tortillas

                  6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)

Preparation

.     1. Preheat oven to 350°.

.     2. Combine cumin, oregano, 1/2 teaspoon ground red pepper, and 1/4 teaspoon salt; rub evenly over pork. Heat a large ovenproof skillet over medium-high heat. Add 2 teaspoons oil to pan, and swirl to coat. Add pork, and cook 5 minutes, browning on all sides. Place pan in oven, and bake at 350° for 20 minutes or until pork is done. Remove pork from pan; let rest 15 minutes. Cut pork into 1/2-inch pieces.

.     3. Combine 1 cup onion, 1 cup broth, tomatillos, 1 garlic clove, and serrano in a medium saucepan. Bring to a boil; reduce heat, and simmer 15 minutes or until tomatillos are tender. Cool for 10 minutes. Combine tomatillo mixture, cilantro, lime juice, and 1/4 teaspoon salt in a blender; process until smooth. Pour into a large measuring cup.

.     4. Place skillet over medium heat. Add 1 teaspoon canola oil to pan; swirl to coat. Add the remaining 2/3 cup onion; cook for 3 minutes or until tender, stirring frequently. Add remaining garlic clove; cook for 30 seconds, stirring constantly. Add remaining 1/3 cup broth, and cook for 1 minute, scraping pan to loosen browned bits. Add black beans; cook 2 minutes, stirring frequently. Cool slightly. Place black bean mixture in blender. Pulse 15 times, scraping occasionally until mixture is a thick puree.

.     5. Heat a medium nonstick skillet over medium-high heat. Add the remaining 1 tablespoon oil to pan; swirl to coat. Combine remaining 1/8 teaspoon red pepper, brown sugar, and plantain in a medium bowl, tossing to coat plantain. Add plantain mixture to pan; sauté for 3 minutes or until golden brown, stirring frequently. Cool slightly; finely chop. Combine pork and plantain mixture in a medium bowl.

.     6. Spread 1/3 cup tomatillo mixture in the bottom of a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Heat tortillas according to package directions. Spread about 1 1/2 tablespoons black bean puree down center of each tortilla; top with about 2 tablespoons pork mixture. Sprinkle each tortilla with 1 tablespoon cheese; roll up. Place seam-side down in baking dish. Pour remaining tomatillo mixture over filled tortillas; sprinkle with remaining cheese. Bake at 350° for 25 minutes or until cheese melts and filling is thoroughly heated.

 serves 6

            2 pounds skinless boneless chicken breasts and thighs, cut into 2-inch pieces

            2 tablespoons unsalted butter

            1 tablespoon vegetable oil

            1 pound boiling potatoes

            1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch slices

            1 garlic clove, minced

            2 teaspoons chopped fresh thyme

            2 tablespoons all-purpose flour

            1 3/4 cups low-sodium chicken broth (14 ounces)

            3/4 cup water

            2 ears frozen corn, cut crosswise into 1-inch pieces

            1/4 cup heavy cream

Pat chicken dry and season with salt and pepper.

Heat butter and oil in a 4- to 5-quart wide heavy pot over moderately high heat until foam subsides, then lightly brown chicken in 2 batches, turning over occasionally with tongs, about 5 minutes per batch. Transfer chicken as browned to a bowl using tongs.

While chicken is browning, peel potatoes and cut into 1-inch pieces.

Add onion, garlic, and 1 teaspoon thyme to pot and sauté, stirring occasionally, until softened, 4 to 5 minutes, then add flour and cook, stirring, 1 minute. Whisk in broth and water and bring to a boil, whisking.

Add potatoes and corn to onion mixture, then cover and simmer over moderate heat, stirring occasionally, until potatoes are barely tender, about 10 minutes. Stir in chicken (along with any juices accumulated in bowl) and cream, then simmer, covered, until chicken is just cooked through and potatoes are tender, 5 to 10 minutes. Season stew with salt and pepper and sprinkle with remaining teaspoon thyme.

Serves 6

1/2 cup red or white quinoa

6 very large poblano chiles

2 ears of corn, shucked

Extra-virgin olive oil, for grilling

1/2 cup walnuts, toasted and finely chopped

3 scallions, thinly sliced

2 tablespoons chopped cilantro, plus sprigs for garnish

1/4 cup finely diced fresh mozzarella

Salt

Freshly ground pepper

1 1/2 cups grilled romesco sauce

In a saucepan, combine the quinoa with 1 cup of water and bring to a boil. Cover and simmer until the quinoa is tender, 18 minutes. Remove from the heat and let stand for 5 minutes; uncover and let cool.

Light a grill. Rub the poblanos and corn with oil and grill over high heat, turning occasionally, until the poblanos are charred all over and the corn is charred and tender, 5 minutes. Transfer the poblanos to a bowl, cover with plastic wrap and let stand for 5 minutes. Rub off the skins with a paper towel. Cut off the tops, then pull out and discard the cores.

In a large bowl, cut the corn kernels off the cobs. Add the walnuts, scallions, chopped cilantro, mozzarella and quinoa and season with salt and pepper. Lightly pack the quinoa into the poblanos. Replace the tops and secure with toothpicks.

Rub the poblanos with oil and grill over moderate heat, covered, turning the chiles occasionally, until tender, 15 minutes. Transfer the chiles to plates and remove the toothpicks. Garnish with cilantro sprigs and serve with the Grilled Romesco Sauce.

Romesco Sauce

2 large red bell peppers—halved, cored and seeded

1 large tomato, halved

1/2 medium onion, thickly sliced

1/4 cup raw almonds

1/2 teaspoon crushed red pepper

Salt

Light a grill. Wrap the red peppers, tomato and onion in a large sheet of heavy-duty aluminum foil. Grill over moderate heat for about 25 minutes, until the vegetables are softened and charred.

Transfer the vegetables to a blender. Add the almonds and crushed red pepper and puree. Season with salt and serve.