Cheese

No-boil lasagne noodles are a lifesaver: They can turn what's often perceived as a party dish into a practical weeknight supper—especially since you have the luxury of simply reaching into the refrigerator and pulling out the main ingredient: half a roast chicken. Leftover lasagne noodles are handy for crumbling into soup.

This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats—but it’s also dipped in egg batter and fried like a Monte Cristo.

Frozen frenched green beans don't need any washing or chopping, and when simmered with cream, white wine, and sage, they become a surprisingly indulgent accompaniment.

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.

Whenever the weather begins to get cold, I begin to fantasize about that perfect bowl of French onion soup. The top is golden and crisp, the cheese has blistered and fallen and is completely melted, and gooey bits are stuck to the outer sides of the bowl. When I cut through the cheese, the bread is slightly crisp, but mushy at the same time. I fill my spoon with the rich, full broth crammed with soft, sweet, smoky onions. Here's my fantasy in a bowl.

Don't worry if the batter for this traditional German staple seems a bit thin—it should be more liquidy than a normal dough.

These bite-sized gems make a divine pop-in-your-mouth snack alongside a robust cup of strong black tea.

Along with the Seared Kobe Beef on Mini Yorkshire Pudding and the Truffled Gruyère Fondue, this item has never left the lounge menu. I remember briefly intimating to a customer that I might be replacing the grilled cheese, and I was practically accosted! Because this snack is only available in the lounge and at the dining bar, people will go to sneaky lengths to order it. There have been guests who have left the table, walked to the lounge, ordered a sandwich, eaten it—and then returned to the table as if nothing had happened! Like a cheesesteak to a Philadelphian, grilled cheese and short rib sandwiches are my comfort food for late-night lounging. And I can't get enough of the slow-cooked short rib. There are myriad uses for it, from picking and shredding it into a hash with roasted potatoes, garlic, and herbs to a hearty breakfast with poached or fried eggs and toast. Slice it and serve it with mashed potatoes. It may be a little time-consuming to braise anything, especially without a slow cooker, but it's a dish that everyone should try at least once.

Jamón Serrano, a salty cured Spanish ham, is the traditional pairing for Manchego cheese. The ham is sold at specialty foods stores and at Spanish and Latin markets, and the cheese can be found at some supermarkets and at specialty foods stores.

Pasties are savory turnovers. They originated in Cornwall, England, in the 1700s. During that era, tin miners took the portable pies into the mines for lunch.

An extra-sharp raw-milk cheddar from England is the perfect counterpoint to the sweet sautéed leeks in this upscale twist on mac and cheese.

Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.

A terrific side for roast pork loin or roast chicken. Smoky cheese and bacon are stirred into rich and creamy mashed potatoes. You can mash the potatoes with a regular masher or—even better—a ricer.

Brie is even more indulgent when warm and covered with mushrooms. Serve this appetizer on a cold evening with a big red wine.

A French take on pizza, featuring tapenade, sliced Yukon Gold potatoes, and red pepper, as well as real imported Fontina.

This gratin is more elegant than your usual broccoli and cheese casserole, thanks to a custardy base and plenty of parmesan.

The delicate crust of this galette gets a warm spiciness from fresh sage.

The sweet raisins and bits of smoky cheese studding this risotto make for an arresting contrast with the smooth, savory rice.