Fontina

This vegetarian sandwich has very little oil—but it's still plenty indulgent, thanks to two cheeses and the sweet grilled peppers. Make it in a panini press or pan, or on the barbecue.

This hearty dish averages about $2 per serving. It's ideal for breakfast or brunch (accompanied by a salad).

Grilling is the name of the game for a vegetarian powerhouse stacked with meaty eggplant, melted Fontina cheese, and a luscious artichoke mayonnaise.

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

Increasingly available in supermarkets, the firm wheat protein known as seitan is mild in flavor and versatile in the kitchen. In this casserole, it takes on the earthy flavor of mushrooms, adding heartiness and heft.

Lean turkey cutlets benefit from a slightly sweet Marsala wine sauce and the twofold richness of prosciutto and Italian Fontina.

The sandwiches can be refrigerated one day ahead (chill the chicken and spinach before assembling).

Melted cheese is a nice way to set off the blossoms' tangy green flavor.

This homey dish made everyone in the test kitchen swoon. Roma tomatoes become even more intense when roasted, and this comforting, custardy bread pudding proves the perfect match for their bright flavor. Take it to a potluck, serve it with something grilled, or make it a vegetarian main dish with a green salad.

This unorthodox panino—you work in reverse, griddling the bread first, then layering it with prosciutto, Fontina, and arugula before baking—results in a warm, gooey flatbread with a crunchy crust.

Four ingredients and a few minutes are all it takes to put together this crisp, bubbly masterpiece. A quick drizzle of truffle oil adds a final flourish of decadence.

Editor's note: The recipe and introductory text below are from I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands by Kara Zuaro. To read more about the book, see the related story. Patrick Phelan
from Patrick himself Singer-songwriter Patrick Phelan crafts dreamy, lingering music, studies human rights, and has spent time in Italy to focus on his cooking, as he has been a chef for more than eleven years. This decadent dish is something you should save for a special occasion because (a) you're going to have to drop a lot of cash to make it happen, (b) you're going to need to kill a pair of lobsters in the process, and (c) it'll make your special day that much more special. This is a challenging recipe, but if you follow the directions carefully, you'll end up with a dish that's as fancy as it is comforting — and big enough to feed a crowd. If you're cooking for two, just make half — you'll still savor the leftovers for lunch the next day. "This recipe comes courtesy of the great influences of David Shannon, one of my many teachers over the years." —Patrick Phelan

Roasted vegetables and Italian Fontina lend this lush-tasting lasagne a more intense flavor than than you'd get with the usual spinach and ricotta filling.

Tender, faintly bitter escarole gives a unique, delicious earthiness to this double-crust pizza, which stands apart from its traditional saucy brethren.

Perfect for entertaining, this gorgeous torta—sheets of delicate crespelle layered with rich besciamella and sweet Italian sausage—won't disappoint. You'll be deliciously rewarded for your effort.

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