Cheese

This simple take on carbonara is the ideal postwork fallback dinner.

This gorgeous tart features an easy no-bake filling and is topped with fresh strawberries in a rich port glaze.

This C-food salad supplies the full RDA of infection-fighting vitamin C, which also helps you absorb iron from the octopus.

This protein-rich dish virtually swims in antioxidants and niacin, which keeps skin healthy.

A fluffy soufflé, redolent with garlic, the darling of Provence, will suit the occasion, not to mention the meat itself. Since it's baked in a wide gratin, there's enough irresistible crust and ethereal interior for everyone to get a nice serving of both.

Simple savory tarts abound in Provence. A particular favorite includes slow-cooked onions, mellow and nearly as sweet as marmalade, punctuated with hints of the herbs that grow wild all over the region—in this case, fennel. Cooks are known to vary their crusts depending on the affair, from short, buttery versions to pizzalike yeast crusts; the latter is used here to keep the tart light.

It makes a great side dish, but this salad is even better as a pizza topping. Brush the with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad.

A simple but sophisticated starter: Puff pastry squares are topped with a bright spring mixture of asparagus spears, fresh shiitakes, and crème fraîche.

These mouthwatering sandwiches are packed with zesty flavor. Wrap them up and serve at a picnic.

Spread the pesto over the dough , then add toppings. Roasted asparagus, well-drained cooked spinach, and crumbled feta would be delicious.

The pasta cooking liquid helps turn the cheese, cream, and sautéed vegetables into an incredible sauce.

You will not regret investing in a set of coeur à la crème dishes, as this is the most captivating of summer desserts, and can be varied all season according to what fruits are available.

Raynaudes is not far from the garlic capital of the southwest, at Lautrec, south of Albi. Lautrec garlic is a special variety, protected by an appellation d'origine contrôlée, with pink skin. It keeps well and the cloves are a good even size.

Ramps stand in for both basil and garlic in this new spin on pesto.

At his restaurant, Ford's Filling Station, in Culver City, California, Ben Ford says he strives to serve "things that you don't necessarily identify with traditional comfort food but that give all the [same] nourishment." This signature recipe for flatbread—a very thin "pizza" with sweet shrimp, white bean hummus, melted leeks, caramelized onions, and a scattering of sharp cheese—is comforting and satisfying yet anything but bland or conventional.

Broccoli seems like something new in this rich, satisfyingly chunky side dish, dolled up with parmesan and lemon juice.

Traditionally served as a coffee cake in El Salvador, "quesadilla" cake isn’t made with tortillas but has a pound-cake-like denseness. The unusual addition of parmesan cheese gives the sweet cake its rich depth.