Cheese

Bacon gives this soup added oomph and truffle oil makes it special.

Amy's favorite workweek dinner.

Tapenade can be found near the olives at the market.

•Look for a sharp, white Cheddar that is on the dry side, such as English Wensleydale Farmhouse Truckle or Extra Old Black Diamond Cheddar.
•It's important not to whip air into the dough — simply mix until blended.

Editor's note: The recipe and introductory text below are from The Joy of Cooking, 75th Anniversary Edition: 4500 Recipes for the Way We Cook Now by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. To read Epicurious's review of the cookbook, go to The Best Cookbooks of 2006. This rich, spicy cheese spread appeared in some fashion in JOY from 1931 until the 1960s. The 1936 edition declared it "a grand cheese spread for hot or cold sandwiches."

Who needs toast when you have golden croutons in this otherwise classic omelet?

This version of the classic is gorgeously cheesy, not gunky. Slow cooking gives the broth depth of flavor and a silky texture.

These savory biscotti are ideal for a soiree. Their crisp texture is accented by the richness of parmesan and the bite of black pepper — perfect for nibbling in between sips of wine.

Creamy Italian Fontina, earthy mushrooms, and a dash of truffle oil transform a childhood favorite into elegant little sandwiches.

A savory take on noodle kugel, this beautiful dish is creamy on the inside with a golden-crisp crust. Using thin egg fettuccine rather than traditional short, wide egg noodles adds elegance.

Egg whites give these quick, cheesy nibbles their exceptionally light texture. Bite-size portions make them the perfect mouth-popping accompaniment to an aperitif.

It takes only a few powerful ingredients like these to pull off amazingly full flavor. This rich, sophisticated pasta is guaranteed to keep the winter doldrums at bay.

The red stems and green leaves of Swiss chard may hint at Christmas, but once you taste them with feta and currants, you'll want to cook this dish throughout the winter.

No time to heat up a pizza stone? This easy alternative method yields a crisp crust in just minutes. Good-quality cheese, olive oil, and prosciutto go a long way toward making the pie truly memorable.

Editor's note: This recipe is from Ming Tsai's book, Ming's Master Recipes.

Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, "a tempting bit of their buried treasure should show through"). If the wrappers are not paper-thin, your kreplach will taste like "craplach." However, though we've included wrappers in this recipe, there's really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. There's even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.

This simple roasting method brings deep, bright flavor to winter tomatoes.