Parmesan

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

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

Can be prepared in 45 minutes or less.

Delicious with roasted meats or chicken.

Although traditional Italian polenta is simmered for nearly an hour, resulting in a very creamy consistency, for the following recipe we preferred the more rustic texture of this quickly cooked version.

This is a rich yet exquisitely simple dish that can be at its best only if every ingredient is of top quality. The asparagus must be fresh and in season, brightly colored, and crisp, with almost a glow in the center of the stalk. If you can buy butter from Normandy, use it; for Parmesan, use only Parmigiano-Reggiano, with its full, ripe flavor. The asparagus is not actually rôtie, or roasted, but rather sautéed in butter until it has a gilded, roasted appearance. The sprinkling of chopped raw asparagus at the end adds crunch and a slightly nutty taste to a dish of silken textures and flavors.

Here's an easy but sophisticated side dish that makes a great accompaniment to prime rib, pork chops or veal.

When buying flour tortillas, it is important that they be as fresh and soft as possible—neither rigid, dry, nor cracked around the edges. For the recipe below, the tortilla cake slices have a smokier flavor and are crisper when cooked on the grill than when broiled, which leaves them moister.

A sophisticated dish made from an assortment of pantry staples.

Can be prepared in 45 minutes or less.

These can be served with the Veal, Mushroom and Red Wine Sauce or as a side dish for grilled meats.

A delicious blend of classic flavors.

Can be prepared in 45 minutes or less.