Cheese

Dolce all'Amaretto Though this is nothing like the Treviso-born tiramisù popularized across the world, we've christened it with the same name because it's just as much a "pick-me-up." The hazelnut cookies soak up the sweet vermouth and are layered with the creamy, whipped mascarpone. Since no cooking is necessary, it is perfect for summer entertaining.

Made with less water than is used for soft polenta, the firm polenta in this appetizer has a texture like that of dough. Make sure the work surface, rolling pin and cookie cutter are wet — otherwise, the polenta will stick.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This simple soup, known as zuppa Sarda, is eaten year-round all over Sardinia.

Can be prepared in 45 minutes or less.

Use a cherry pitter to remove the pits before cutting the cherries in half.

Can be prepared in 45 minutes or less.

Sliced leftover cooked pork makes this quick pizza even quicker.

Wong uses Fontina cheese and includes a slice of foie gras in each of these improbably luxurious grilled cheese sandwiches. At the restaurant, they are served with a Martini glass filled with swirled, chilled red and yellow tomato soups that the waiter instructs you to down in one gulp. Salud!

This recipe makes plenty of extra salsa to serve on tacos or with chips.

"While in Greenville, South Carolina, we dined at The Palms, located in the Phoenix Inn," writes Marilyn J. Smith of Bradford, Pennsylvania. "All their food is outstanding, but I would particularly like the recipe for the Roquefort terrine. It was delicious!"

Sound familiar? OK, we admit it —when we're on the road we're partial to this well-known breakfast sandwich. But at home we like to prepare it this way.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

At her restaurant, Lynch includes black truffle in the vinaigrette for this salad, but it's so flavorful as it is that we didn't feel the truffle was necessary.