Cheese

This classic combination is great for any time of the day: breakfast, brunch, lunch, dinner or even a late-night snack. If you are partial to other vegetables, such as asparagus or zucchini, feel free to tailor this recipe to your own tastes, either substituting for the broccoli or adding more veggies.

In 2002 I went to Australia and fell in love with their traditional beef pies. In fact, to this day, I would have one for every meal if I had my way. Once I returned to the States, I was determined to come up with my own rendition of this classic dish. Although I created this recipe based on nothing more than my warm memories of this meal, I have nonetheless had many Australians flock to my store to purchase this little taste of home. A true testament.

For as long as I can remember, tiramisù has been my favorite non-pie dessert. This pie has all the rich elegance and sophistication of the beloved Italian treat, plus a flaky pastry piecrust to add yet another element to this layered dessert.

One of my fondest memories is of making a dessert with my mom that the two of us referred to simply as “our delight.” Every time I saw the pieces of this creamy banana-coconut concoction being put together in the kitchen, I would begin counting down the hours until dessert. In the years that followed my mom’s passing, I made this pie only a handful of times because I could never match her recipe. Then one morning I woke up and realized I could put a twist on “our delight” by re-creating the banana-coconut cream and inserting the fi lling into a pecan-infused piecrust, created specifically for this pie. “Our delight” now became pure delight. Mom’s Banana-Coconut Delight Pie is best when refrigerated overnight and served cold the next day. It can be stored in the refrigerator for up to 3 days.

Once chilled, this cake can be covered with plastic wrap and refrigerated for up to three days. In fact, it actually tastes best after being chilled overnight. Let it stand at room temperature for twenty minutes before serving.

This is about the easiest cheesecake you can make—it takes only fifteen minutes to assemble and one hour to bake. Although rich, this cake is lighter than traditional cheesecakes because it calls for ricotta instead of cream cheese.

Look for rhubarb stalks of the same width to ensure even cooking. If necessary, you can cut differently sized stalks lengthwise to match. The crust, filling, and poached rhubarb can be made one day ahead. The baked crust can be kept, loosely covered, at room temperature; refrigerate the filling and the rhubarb (in the poaching liquid) separately. Strain the rhubarb and reduce liquid several hours before serving.

This tart can be made a day ahead and kept at room temperature, loosely covered with plastic wrap. Reheat in a 300°F oven until warmed through.

If you prefer less spice, omit the red pepper flakes. When you make the dough for this recipe, instead of shaping the pieces into disks, pat them into rectangles; this will make the dough easier to roll out and cut into squares.

The addition of grated Parmesan cheese makes this savory piecrust even more rich.

This savory Italian pastry is traditionally served on Easter Sunday, but it is delicious any time of year. If you want to drain the ricotta, place it in a sieve lined with cheesecloth for about an hour; discard the liquid before proceeding.

Small squares of this tart make excellent hors d’oeuvres. Save the extra peach purée to blend with sparkling white wine for a refreshing cocktail.

Keep dough in an airtight container in the refrigerator for up to one day; before using, let it come to room temperature. If freezing, dough should be shaped and wrapped well in plastic first. Thaw completely in the refrigerator.

These savory cheese puffs are a specialty of Burgundy, France, and are the perfect accompaniment to a cocktail or glass of wine. We’ve flavored our version with fresh herbs, but feel free to omit them. To prepare the gougères in advance, pipe the dough, top with cheese, and freeze on a baking sheet until firm; transfer to resealable plastic bags, and freeze until ready to bake, up to three weeks.

To help these hors d’oeuvres retain their twisted shapes, thoroughly chill them before baking. You can freeze the formed straws for up to three weeks (no need to thaw), but once they’re baked, it’s best to serve them as soon as possible.

These pastries are a specialty of Naples, Italy. The key to making them is using the freshest ricotta you can find. Do not substitute packaged ricotta, which can’t compare with artisanal varieties in terms of flavor or consistency.