Cheese

Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.

Dried cherries and apricots highlight this impressive version of a southern classic.

A real oldie, this recipe. I first learned to make this cheesecake when I was working for a now-defunct caterer to support my then-career—acting. My job was to make what seemed like hundreds of these cheesecakes, which we also sold retail. After I moved to Los Angeles, far from the catering kitchen (located in the basement of a rock 'n roll club!) I went for years without making another cheesecake. One day, while cleaning out files that had moved across the country many times, I came across my recipe written on the back of a paper towel. Cheesecake. It seemed so corny and so old-fashioned, and it is. It is also still so good.

This recipe can be prepared in 45 minutes or less.

(PASTA ALLA NORMA) Because the small Italian eggplants generally used in this dish can be hard to find in this country, we have substituted Asian eggplants.

Usher in the zucchini season with these neat little vessels. They're tender and moist with a pungent, crunchy top. You might also attract a few young children to zucchini in the process. Let them sprinkle on the cheese and this may actually interest them in eating the final result.

Goat cheese and fennel prove to be the perfect partners for smoked salmon. Pour glasses of Champagne or Sauvignon Blanc.

I appreciate a good lasagne but hate the work and time involved — precooking the noodles, layering the dish, and baking it for an hour. So I came up with this uncomplicated spaghetti recipe which combines all the elements of a good lasagne without the trouble.

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

At the restaurant, this pizza is made with smoked chicken, but turkey is easier to get and works just as well.

Offer this with Herbed Eggplant as a first course. Icy-cold ouzo is the perfect aperitif for the meal.

The pancetta and cheese rind give this soup a rich, almost creamy flavor. We removed the stems from the Swiss chard, but if you don't want to waste them, feel free to put them in the soup as well: Once the leaves are sliced, chop the stems and add them to the soup along with the leaves.

You remember s'mores — flame-roasted marshmallows and pieces of chocolate bar sandwiched between graham crackers. The marshmallows melted the chocolate, creating a gooey mess that was so irresistible, you just had to eat some more. My hors d'oeuvre version features flame-roasted mozzarella cheese, sun-dried tomatoes, and basil squeezed between grilled bread slices or crackers. Everyone still winds up with an irresistibly gooey mess — great party fare.