Blue Cheese

By mid-decade, indulgence foods were back with a vengeance-a sign that too much of a good-for-you thing was starting to get boring at the dinner table. And when the diet gurus switched their focus from complex carbohydrates to protein, steak regained some respect from nutrition buffs. Also, many specialty foods shops began catering to the most health-conscious meat eaters by offering beef raised without hormones.

Unfortunately, beets are not on the top-ten list of favorite foods for many people. Most people hate them because they've only eaten them boiled or canned, but I was fortunate enough to try the real thing at an early age. So they're on my top-ten list, and this recipe might just be a great way to get them on yours. The roasting brings out the sweetness and intensifies the depth of flavor that is lost when you boil. Once you roast a beet, you'll never go back. Don't throw away the beet greens: braise or sauté them if they are large, or add them to salad greens if they are small. The rich, thick Walnut Gorgonzola Dressing is also great on burgers or grilled portobello mushrooms or mixed into greens.

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

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.

"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.

Rosemary Leicht of Bethel, Ohio, writes: "I've been a finalist in the Pillsbury Bake-Off three times, so I'm something of an expert at cooking with prepared doughs and bread mixes. Even though these items are simple to use, many people don't venture beyond the package directions. For each contest, I experimented with dozens of recipes, and some of my favorites have been breakfast dishes and desserts. Nowadays I don't enter as many competitions as I used to, but my family still looks forward to my latest creations." Serve this clever, sweet, and peppery bread alongside a bowl of soup for lunch or supper.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

This dip would be good served before the Vegetable and Bean Chili or any kind of beef dish. In fact, it's compatible with almost any main course that doesn't contain cheese. Active time: 5 min Start to finish: 5 min

Can be prepared in 45 minutes or less.

Serve with: Grilled herbed potato slices and a salad of mixed baby greens and chopped beefsteak tomatoes, dressed with a red-wine vinaigrette. Dessert: Purchased plum tart with whipped crème fraîche.

Consider this delicious dish as a vegetarian main course, too.