Cheese

Tracey Medeiros of Atlanta, Georgia, writes: "I'm a food stylist and recipe developer — and passionate about my job. It was a dream of mine to have a career in the culinary arts, but I didn't think that was possible. In college I was a political science major and considered going to law school. But soon after graduation I realized cooking was my true calling."

When Caesar Cardini first served his famous salad in the early 1920s, he used just the hearts of the romaine lettuce, the tender short leaves in the center, and he presented them whole. The salad was tossed and dressed, then arranged on each plate so that you could pick up a leaf by its short end and chew it down bit by bit, then pick up another. However, many customers didn't like to get their fingers covered with egg-and-cheese-and-garlic dressing, and he changed to the conventional torn leaf. Too bad, since the salad lost much of its individuality and drama. You can certainly serve it the original way at home — just provide your guests with plenty of big paper napkins. And plan to be extravagant.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."

Caesar Cardini, the Tijuana restaurateur who originally served his namesake salad sans utensils, obviously knew what generations of romantics have always known — food eaten by hand is sexy. Start things off with the best caviar you can find. What to drink: A brut, or dry, Champagne or sparkling wine (the 1995 Domaine Carneros Le Rêve Blanc de Blancs is an excellent choice if you want to splurge).

The cheese and walnut topping adds a touch of elegance to simple steak

Mascarpone cheese, with its slightly tart flavor, gets a sweet boost from honey. If you can't find mascarpone, top this with honey-sweetened sour cream or crème fraîche.

Chris Gavenda, Wildwood, Mo.
For those of you who may not know, the tortilla chips form a crispy crust on the bottom of the casserole.

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

This lovely first course has the texture of risotto without the constant stirring. What to drink: Arneis or Soave.

These hors d'oeuvres are light, flaky and absolutely addictive. They are also simple to prepare and make a big impression — just what you want in party food.

This recipe calls for a standard glass baking dish, but any oven-to-table dish can be used.

Four years ago, while food-styling with chef Alain Rondelli, we got to sample one of his creations—an inspired combination of pears and Roquefort and pepper. Its playful mix of sweet and savory led to this dessert. Active time: 15 min Start to finish: 30 min

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

"I've had some unforgettable meals during my travels," writes Chris Forney of Pittsburgh, Pennsylvania, "but I've never felt compelled to request a recipe from Bon Appétit until now. While in Charleston, South Carolina, recently, my wife and I ate at the Peninsula Grill. I can't stop thinking about the coconut cake I had for dessert there." This impressive-looking cake will delight coconut-lovers. The filling needs to chill overnight, so be sure to begin preparing this dessert a day ahead of time.

In this dish from La Belle Vie in Stillwater, Minnesota, the asparagus could be broiled if that's more convenient.