Cheese

The slightly sweet sautéed shallots add a twist to the classic Swiss cheese fondue. In addition to the bread, boiled red-skinned baby potatoes cut in half make great dippers.

The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accompaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce . Sharpen your chopping and mincing skills with our technique video.

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi. Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific. Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

Southerners expect and almost demand a savory spread at any even involving cocktails (which mans virtually all social get-togethers), so Mother certainly would never disappoint her guests at a formal cocktail supper, even when one or two other appetizers are served. (We won't even get into how Rebels also relish sweet appetizers with their drinks.) She uses this basic formula also to make crabmeat spinach, and ham spreads, so feel free to experiment.

This dairy bread pudding–like custard baked between layers of matzo is delicious for brunch or dessert.

Skillet-toasted fresh breadcrumbs tossed with Parmesan cheese add crunch to this terrific side dish.

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

This is a typical Norman recipe, a way to use up the little bits of cheese that somehow manage to end up on a cheese platter. It is delicious.

"As a student at Bloomsburg University, I spent many Sunday afternoons at Russell’s restaurant in downtown Bloomsburg, Pennsylvania," writes Marganne Hoffman of Lebanon, Pennsylvania. "A decade after graduating, I still crave their cheddar-crusted broccoli soup. I would be thrilled if the owners would share the recipe—and so would my family." The stems and florets are added to the soup separately so that the stems will cook until tender and the florets won’t overcook.

Active time: 1 hr. Start to finish: 1 hr.

Enfrijoladas Enchiladas, entomatadas, and enfrijoladas are all different preparations that take a corn tortilla and bathe it in a sauce of chiles, tomatoes, thick cream, or — as they prefer in Oaxaca — long-simmered black beans. While it is traditional to fold them into quarters or thirds, you can also fold them over once. Wait to season the beans with salt until they are just soft.

Two kinds of cornmeal are essential here: The fine cornmeal keeps the coating together, and the polenta makes it crisp.

(POTAGE AU POTIRON)

The tender nut crust and a vanilla bean syrup make these cheesecake-like tartlets extra special. Top with more nuts, if you like.

Can be prepared in 45 minutes or less.