Cheese
Arugula and Bacon Quiche
Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.
Caesar Coleslaw
By Rick Rodgers
Fettuccine Alfredo
In Rome, this pasta would be served as a first course, but we prefer it as a main course. Traditionally, Romans don't use heavy cream in this dish, so you won't find any here either.
Active time: 10 min Start to finish: 25 min
Francesca's Zucchini "Carpaccio"
For this dish, fresh spring-summer zucchini are imperative. I use a 1-mm. food processor-blade as if it were a mandoline to hand-slice the tender zucchini.
Can be prepared in 45 minutes or less.
By Faith Willinger
Lemon-Berry Wedding Cake
Many of the cake's components can be made a head, and once the tiers are filled and decorated, they can be refrigerated up to two days or frozen up to two weeks before the wedding.
The rich, lemony cake has a dense texture like that of a pound cake.
To prevent discoloration of the filling, use a saucepan with a nonreactive interior, such as enamel or stainless steel. (The lemon juice acid will adversely affect the filling if it's made in an unlined iron or aluminum saucepan.)
Key Lime Cheesecake with Mango Ribbons
If you can't find fresh Key limes in your area, you can substitute bottled Key lime juice. We've tried several different kinds in our test kitchen, and the only one we like so far is Manhattan brand*.
Wild Mushroom Risotto
Italian risotto, traditionally served as an appetizer, makes a great vegetarian meal when served with a salad. In this recipe, butter and cream have been replaced with a flavorful mushroom broth. Porcini mushrooms and Arborio rice are available at Italian markets, specialty food stores and some supermarkets.
Sausage and Egg Casserole with Sun-Dried Tomatoes and Mozzarella
A satisfying, easy dish that's also versatile: Accompany with sliced melon and some assorted pastries for brunch, or with a green salad and warm focaccia for dinner.
Ricotta Whipped Potatoes
This recipe was created to accompany <epi:recipelink id="14115">Rib-eye Steaks with Arugula Oil</epi:recipelink>.
Memelas with Queso Fresco and Charred Tomato Sauce
Memelas are similar to chalupas and sopes. Pinching up the edges and creating tiny bumps in the centers helps keep the filling in place, which becomes important when the memelas are large.