Cheese
Parmesan Polenta with Ham
By Karin Korvin
Grilled Sirloin Steaks with Blue Cheese-Walnut Butter
Robust flavors of blue cheese and walnuts go a long way in this flavored butter. (Any leftover butter is good on baked potatoes, or spread it on baguette rounds.)
Uncle Anthony's Cheesecake
By Orah Raia
Vermont Maple Syrup Cheesecake
Vermont's maple sugaring season is in early spring, and Vermont Grade B maple syrup-which has a more pronounced flavor than Grade A-is available by mail order in quart-size containers from Highland Sugarworks, Websterville, VT, tel. (800) 452-4012.
Easy Ricotta Dessert Crème
I like to think of this as instant, guilt-free mousse. Honey-and-almond-laced whipped ricotta makes the perfect topping for the berries of your choice. Try layering the berries and the ricotta in a parfait glass for an elegant and easy dessert.
By Lora Brody
Two-Cheese Enchiladas
This casserole is a delicious meatless dish. Serve it with salsa and sour cream.
Goat Cheese and Tomato Tart in a Cornmeal Crust
In this recipe we call for a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim; you could instead use a 10- by 1-inch round tart pan with a removable rim. The cornmeal makes a tender, delicate crust.