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Mix the broth, olive oil, honey, and saffron in a small saucepan, set over low heat, and heat just until a few puffs of steam come off the top of the liquid.

Meanwhile, layer these in the following order in a high-sided, 4-quart casserole, Dutch oven, or oval casserole: the potato slices, a third of the spice mixture, half the tomato mixture, the zucchini, half the remaining spice mixture, all of the remaining tomato mixture, the carrots and onion rings, and the remainder of the spices. Make sure you lay or sprinkle the ingredients in even layers in the pan. Pour the warmed broth mixture over the top.

Cover and bake until bubbling, about 1 hour and 10 minutes. Uncover and continue baking to dry out the top slightly and thicken the casserole a bit, 10 to 20 minutes. Transfer to a wire rack and cool for 10 minutes before slicing into squares to serve.

Variations: Add up to ½ teaspoon red pepper flakes to the spice mixture.

Substitute 6 chopped pitted prunes or 6 dried apricots for the dates.

Add 1 teaspoon orange-flower water with the honey.

Vegetable Pot Pie with Fennel, Artichoke Hearts, and Tarragon

Pay attention to the ingredients here; many are divided and used in different sections of the recipe. Makes 6 servings

10 tablespoons unsalted butter

1 medium onion, chopped

2 celery ribs, thinly sliced

1 small fennel bulb, bottom sliced off, fronds removed, then chopped

1½ cups plus 2 tablespoons all-purpose flour

1 cup milk (regular, low-fat, or fat-free)

1 cup vegetable broth

1/3 cup plus ¼ cup heavy cream

One 12-ounce package frozen artichoke hearts, thawed and quartered

1 cup shelled fresh peas or thawed frozen peas

2 jarred roasted red peppers or pimientos, chopped

1 teaspoon packed chopped tarragon leaves or ½ teaspoon dried tarragon

1 teaspoon salt

½ teaspoon grated nutmeg

4 ounces Gruyère, finely grated

1 ounce Parmigiano-Reggiano, finely grated

2 teaspoons baking powder

2 tablespoons chopped chives or the minced green part of a scallion

½ teaspoon stemmed thyme or ¼ teaspoon dried thyme

Melt 4 tablespoons (½ stick) butter in a large saucepan set over medium heat. The moment the foaming subsides, add the onion, celery, and fennel. Cook, stirring often, until softened, about 4 minutes.

Sprinkle 2 tablespoons flour over the vegetables, wait for 10 seconds, then cook, stirring constantly, for 30 seconds.

To dissolve the flour, slowly whisk in the milk in a thin, steady stream until the sauce is fairly smooth. Whisk in the broth and ¼ cup cream. Continue cooking, stirring constantly, until thickened and bubbling.

Stir in the artichoke hearts, peas, red peppers or pimientos, tarragon, 3/4 teaspoon salt, and nutmeg. Pour this mixture into an 8-cup gratin dish or a 10-inch round oval casserole. Sprinkle the Gruyère over the top and set aside.

Position the rack in the center of the oven and preheat the oven to 400°F.

Melt the remaining 6 tablespoons butter in a small saucepan or in a small bowl in the microwave. Set aside to cool for 5 minutes.

Meanwhile, whisk the Parmigiano-Reggiano, baking powder, chives or scallion, thyme, and the remaining 1½ cups flour and ¼ teaspoon salt in a large bowl until uniform.

Pour the reserved melted butter and the remaining 1/3 cup cream into the flour mixture and stir with a fork until a loose, wet dough forms.

Drop the dough in 2-tablespoon increments, making a cobblestone pattern over the vegetable and cheese mixture in the casserole dish, covering most of the mixture but leaving a few air holes so steam can escape.

Bake until bubbling, until the dough has turned golden brown and is firm to the touch, about 25 minutes.

To cool: Set on a wire rack for 5 minutes before serving.

Variations: Substitute 3/4 pound parsnips, peeled and cut into ½-inch-thick rings, for the fennel.

Substitute ¾ pound butternut squash, peeled, halved, seeded, and cut into ½-inch cubes, for the artichoke hearts.

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Main-Course Potato Salads

We’ve long felt that potato salad