Gruyère

In this decadent side, rosemary-Roquefort mashed potatoes are scooped back into the potato skins, topped with Gruyère cheese, and baked. Serve with steak or chicken, or make a meal of one all on its own.

This country-style quiche has a crunchy crust, thanks to the whole grain cornmeal.

Editor's note: The recipe and introductory text below are from Anne Willan's book The Country Cooking of France. La Truffade If you can't afford truffles, you indulge in Truffade, say the inhabitants of the Auvergne, notoriously among the coldest and most rugged areas of France. Often served with sausages, Truffade is a potato cake flavored with bacon and laden with cheese, a buttress against the worst weather. Nippy Cantal is the local hard cheese, and Gruyère may be substituted.

Though this famous pub dish—usually made with Cheddar—is known for its lack of meat, a slice of high-quality ham adds another layer of deliciousness.

Feel free to swap in store-bought pizza dough here—the most important part of the recipe is grilling the pies.

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

We're all for those simple dishes in which every ingredient tastes radiantly of itself. Sometimes, though, we're reminded of how ingredients can become even more special from their interaction. This veal preparation is definitely one of those reminders — you don't taste cheese or anchovy or wine or butter, just gorgeous meat with a green freshness from the spinach. You'll want some good crusty bread to soak up every last drop of the incredibly flavorful sauce.

Aligot gratin with horseradish cream Peasant ingenuity triumphs in this simple, soul-satisfying dish from France's mountainous Auvergne region. It's the perfect foil for grilled or roasted meat.

Cutlets get an indulgent topping of rich ham and nutty melted Gruyère in a contemporary take on chicken Cordon Bleu.

Using three high-quality cheeses makes all the difference in these bars. The result is a versatile hors d'oeuvre that's sure to be a hit.

These creamy potatoes would be a welcome addition to any meal. Leftovers reheat nicely in the microwave.

Brunch or supper, this croque-monsieur with an egg on top has the charm of a small French bistro in each bite.

Great with orange or Romanesco cauliflower. Serve with a green salad.

The filling: rich chunks of leftover brasato and vegetables . The topping: mashed parsnips and potatoes.

Amy's favorite workweek dinner.

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.

Quiche is cool again, and it tastes as delicious now as it did back then.