Cheese

Summer colds? Not you! Each serving of this dish delivers all the immunity-boosting vitamin C you need per day.

A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.

Quick pickled figs add a sweet-tartness to this bruschetta.

You can sub in fresh favas or edamame for the peas.

Sesame oil and rice vinegar spin the caprese eastward.

This classic refreshing salad pairs perfectly with grilled lamb .

"Add a little Parmesan to peppers and they go so quickly you can't keep them on the table." —Richard Andres, Tantré Farms, Chelsea, MI

This recipe is a favorite of mine on a cold winter's night as it always reminds me of times with friends when we would ski and snowboard all day then sit by a log fire and eat and drink all night. If you don't have maple syrup on hand, use a spoonful of honey instead.

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Dried porcini give this vinaigrette a huge boost of flavor and marry beautifully with the asparagus and goat cheese for a spring-like first course. Serve this dish with sharp knives (like steak knives) so the toast and asparagus cut easily. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Two seemingly disparate ingredients pair perfectly in this brightly flavored and creamy sauce.

"Classic tiramisù doesn't usually contain chocolate, but I love how it pairs with the coffee. It's just one of those magical flavor combinations." —Kriss Harvey

Roll or stretch the dough as thin as possible to get a classic thin and crispy crust.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.

It is a salad, but cobb salad was never meant to be a healthful or low-fat dish. Because Ryan Howard is a conscientious eater, however, this version is a lighter version that still packs some punch from the familiar flavors of the original. Use reduced-fat blue cheese and turkey bacon, serve the dressing on the side, and dig into this classic mega-salad.

I have to admit that making a vegetarian dinner is liberating. When I don’t include meat, I feel entitled to splurge on other riches, in this case avocado and pumpkin seeds. Nonetheless, these veggie-packed tacos are proof that something can be hearty and healthful at the same time.

Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner. Parmesan, lemon, and basil are a threesome made in heaven. The cheesy lemon basil flavors are also very kid friendly.

When I was a single gal in NYC and my parents lived in Westchester, we used to meet almost halfway for dinner at Gus's in Harrison, new york. It is a great bar serving delicious seafood and their salad was my favorite—red wine vinaigrette with big hunks of blue cheese. We were always a blue cheese—loving family and my version, with a creamy base (can't compete with Gus!), is fantastic on a wedge of iceberg lettuce or as a dip. It lasts for a good week in the fridge as well.