Gruyère

The perfect appetizer with Champagne.

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

A lightened version of a first course that traditionally precedes choucroute garnie.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

A yellow pepper purée gives these egg white omelets color and tenderness without adding fat.

Rich and satisfying, this is sure to be the hit of the party-especially if it's a cold day.

The fondue is the centerpiece of a casual dinner with the LaGuardias. They insist that whoever drops the most bread into the pot is stuck with cleanup duty.

One of our favorite convenience products--packaged pizza crust--is put to excellent use in this recipe, which transforms readily available ingredients into a unique party snack or a fast and easy main course.

(POTAGE AU POTIRON)