Cheese
Mixed Greens with Plums and Marinated Goat Cheese
Marinate the cheese for a couple of hours, then assemble the salad just before serving.
Feta-Yogurt Sauce
This recipe is an accompaniment for Greek Herbed-Spinach Latkes with Feta-Yogurt Sauce.
This do-ahead sauce would also be good drizzled over a salad of fresh mixed greens.
Chicken Breasts Stuffed with Goat Cheese and Basil
By Deborah Bernstein
Mixed Berry Tiramisu
In a fresh interpretation of the classic Italian dessert, we've replaced the traditional chocolate and coffee with berries and fruit liqueur. For a garnish, we like the looks of fresh berries, but we used frozen berries in the filling to keep it moist. They're also more uniform in flavor--and less expensive.
Bobbie Mills's Cinnamon Cake
By Janice Cotton
Spinach and Bechamel Gratin
This gratin makes a simple accompaniment to roast chicken, pork or even baked eggs.
By David Allen
Pizza with Leeks, Tomato and Goat Cheese
If you have a set of clay tiles or a baking stone, place it on the oven rack while preheating the oven. It will absorb the heat, and putting a pizza pan or baking sheet directly on top will ensure a crisp crust.
By Janet Fletcher
Suzanne's Scalloppine
A tangy tomato-herb sauce and Parmesan accent chicken that's cooked in a flash.
By Suzanne Solberg
Chive and Brie Strata
This do-ahead main-course strata is simply a savory bread pudding. Pour a Pinot Blanc or Viognier throughout the meal.
Soupe au Pistou
By Susan Herrmann Loomis
Stuffed Shells
By Bartholomew Daniels
Pearl Onion and Turnip Gratin
Turnips stand in for the usual potatoes, giving this gratin a rich, hearty taste.
Onion and Barley Soup with Swiss Cheese Flan
By Jean Robert de Cavel