Bon Appétit

Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.

This colorful blend of bell peppers is as delicious at room temperature as it is hot, so it could be several hours ahead.

A lovely salad in which the citrus fruit strikes a nice balance with the fish.

A simple version of a Scandinavian fruit soup. This can also be served as a sauce over ice cream, frozen yogurt or pudding.

This Mediterranean-style treatment of lamb shanks is delicious over orzo.

Fresh or frozen cherries can be used in this classic French dessert, which combines characteristics of pudding and custard and, in this case, has a nice almond flavor.

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

Freezing the rugelach before baking helps the cookies maintain their shape. For gift giving, layer them between sheets of waxed paper and arrange in tins lined with colorful cellophane or tissue paper.

This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.

A common ingredient in Irish baked goods, buttermilk is put to a deliciously different use here in an innovative dessert from Lacken House in Kilkenny, Ireland. The garnish of fried and sugared herb sprigs is a distinctive accent.

Gnocchi aux Blettes According to some sources, gnocchi are a Niçois invention, and the use of Swiss chard in the dough is a traditional addition. In fact, Swiss chard is ubiquitous in Provençal cooking. This recipe is from L'Escalinada, where the gnocchi are served with a fresh tomato-herb sauce. Make your own sauce, or look for a good-quality one at the market.