It might seem a hassle to roast the fennel and tomatoes separately, but it does make things easier when you come to assemble this, as each element stays intact and keeps its shape.
A roasted, stuffed eggplant with a crown of shredded cheese is a thing of beauty and makes an appealing and satisfying entrée.
A big tamal (or tamalón) wrapped in banana leaves and baked in the oven is practical because it saves cooks the trouble of wrapping dozens of individual tamales. It is also a thing of beauty—a spectacular way to showcase the elegance of an ancestral food cooked in the embrace of banana leaves and unveiled at the table.
The flavor of fish on the grill is always good, but a buttery-rich tomato sauce adds a depth and richness that turns simple grilled fish into an elegant dish for entertaining.