Gruyère

"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese." This French take on macaroni and cheese has a nice assertive flavor.

The slightly sweet sautéed shallots add a twist to the classic Swiss cheese fondue. In addition to the bread, boiled red-skinned baby potatoes cut in half make great dippers.

Offer with your favorite tossed green salad and some crusty bread.

If you can't find Yukon Gold potatoes, use russets instead.

Active time: 1 1/2 hr Start to finish: 5 1/2 hr In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.

Why Madame? Because it has an egg, of course.

Can be prepared in 45 minutes or less.

This is a delicate onion soup, a nice change from the heartier types which are so well known.

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

Beer cheese dip meets mac and cheese.

Tons of caramelized onions, so much gooey cheese, and very few dirty dishes.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

Are these rich, hefty wedges a luscious side or meatless main? The answer is yes.

Call it retro if you want—we say this classic bacon and cheese quiche is timeless.

This homemade mac and cheese is our Platonic ideal: It is deeply cheesy and creamy and has a crunchy crust. Plus, it doubles easily for a crowd.