Cheese

Here’s a simple way to say “happy spring.” Do try this with goat cheese—the contrast of its slight bite and the mild flavor of asparagus is tantalizing.

I used to think of lasagna as quite labor-intensive until no-boil noodles came to the rescue. It’s always a great company or potluck favorite. Now that lasagna is so easy to assemble, you might consider it everyday fare (remember, though, it does take time to bake). This is hearty enough to complete with fresh bread and a big salad.

An exercise in elegant simplicity, this salad makes a delicious contribution to a buffet of room-temperature dishes for company.

I’m not one to eat pears out of hand, but I like them—slightly underripe—in salads. Contrasted with the pleasant bite of goat cheese and the sweetness of dried cranberries, this salad is a party for the palate.

A few choice ingredients contribute to this elegant potato salad. If you like goat cheese, you’ll love this one.

This is a modified version of Greek salad. I like to serve it with spinach dishes, as suggested in the menu with Spinach Rice (page 92). Or serve it with Hummus (page 229) and warm pita bread if you are expecting company for lunch.

A hefty salad like this one can easily share center stage with a grain or pasta dish as shown in the menus for Bulgur with Cabbage and Green Beans (page 109) and Summer Pasta with Fresh Tomatoes (page 64).

There’s something appropriate about pairing feta cheese and lentils—perhaps it’s the mingling of the salty and peppery flavors.

A rich, delicious vehicle for showcasing summer’s wonderful tomatoes, this salad is an enticing partner for light pasta dishes or pasta salads. See the menu accompanying Farfalle with Mushrooms (page 76).

There are no cracks in this New York cheesecake. A water bath is key for gentle heat during the baking process.

Cheese for dessert is very European and a nice change from an overly sweet indulgence. This savory dessert puffs up so high it’s gorgeous; make sure folks are around when you take it out of the oven. An after-dinner experience.

Slice the potatoes right before you assemble the dish so they don’t turn brown.

Classic, old-school New Orleans flavor, slightly updated. Because of the expense of the oysters, these are better for smaller crowds, 10 to 12 people max.

I order steak tartare in restaurants whenever it’s on the menu. When you serve it at home it’s important to seek a fine butcher who can provide you with the best-quality beef. You can make the Parmigiano baskets the morning of the party and store them covered at room temperature; they will still have an amazing snap hours later. The trick for success with this is not to use “green can” grated cheese, which will not melt evenly; you have to buy the good stuff. Once you get the hang of making Parmigiano-Reggiano frico you can really crank them out. The tops of water or soda bottles are ideal for forming the Parmigiano cups. I also like to make flat frico as a crunchy garnish for Caesar salads.

Everyone will be blown away by how simple these are. They will be the runaway hit of the night. The moisture and sweetness of the grape inside the cheese is a flavor burst.

These little gems are what I like to think of as new-wave pigs in a blanket. The ham and fruit are a perfect balance of salty and sweet, and a sip of champagne complements the flavors perfectly.

This is a fat, stuffed vegetable sandwich that’s great for a picnic. The olive tapenade is also good spooned on bread toasts and served as an hors d’oeuvre.