Cheese

A meatless yet rich dish that would make a perfect appetizer for St. Patrick's Day dinner.

A new take on carrot cake.

If you can't find burrata, substitute fresh whole-milk mozzarella.

Eaten with great gusto all over Quebec, poutine was once just a late-night diner staple. It is now served at some of the province's finest restaurants.

Sometimes the simplest meals are the most delicious. This bacony soup with toasted cheese couldn't be more satisfying.

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

Using prepared pizza dough, you can make these homemade cheese-filled calzones just as fast as your favorite pizzeria could deliver them.

Slices of succulent pork, a sauce made from the pan juices, sautéed onions and peppers, and cheese add up to the perfect halftime sandwich.

Using purchased pizza dough to make one large calzone saves lots of time. lighten up: For a lower-calorie, lower-fat calzone, use part-skim mozzarella.

The simplicity of this pasta dish lets the escarole shine. Excellent as an entrée or as a first course served before roasted chicken or beef.

Katy Hees of Santa Fe, New Mexico, writes: "Eating local, fresh, organic food is important to me. It doesn't get much more local than the eggs I use, which come from our own chickens. I came up with my fried eggs on toast recipe as a great way to dress them up for dinner."

Coconut milk enhances the taste of the white chocolate; kumquats add tang.