Cheese

A simplified version of the classic Italian dessert, this looks lovely served in parfait glasses for a change. The recipe features pound cake and cream cheese instead of the traditional (but harder-to-find) ladyfingers and mascarpone cheese.

Serve with: Romaine salad with creamy Italian dressing, and steamed Broccolini. Dessert: Lemon gelato topped with sliced figs and Marsala.

Whole roasted chestnuts (now conveniently packed ready-to-use in jars) and creamy Fontina cheese enrich this take on a classic southern bread.

This recipe is an accompaniment for Southwestern Corn Pudding . This is also great on its own.

In France, tartines are slices of bread topped with butter and sometimes cheese, honey, or other spreads. Here that simple idea is turned into a sophisticated appetizer when the bread is brushed with chive oil and topped with smoked salmon and goat cheese.

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons." Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

Mafalde, similar to dried lasagne noodles but not nearly as wide, work well in this dish, as do campanelle, the bellflower-shaped pasta shells. Active time: 20 min Start to finish: 35 min

"I had three kids in three years when I was a 'young married' in my twenties," writes Sheryl Hurd-House of Jupiter, Florida. "That's when I started cooking and realized I liked it."

Chinese broccoli (gai lan) is always sold flowering, though its buds are usually still closed.

I'd say this is one of the most perfect American appetizers for a group: warm and creamy, full of flavor, easy and spreadable. Toasted pita triangles and crisp toasts are my favorite choices to offer guests to slather this rich mixture on. No matter what you select, you'll probably find this recipe as versatile as I do.

The rolls should be served warm, so reheat them in batches as platters need replenishing.

Sweet potatoes make this moist; cranberries and walnuts add texture and color.