Gruyère

Elegant yet hearty, this homey dish with a fancy French name is perfect for Mother’s Day. Just don’t give away the secret: it’s much easier to make than it looks.

Luscious, cheesy eggs baked inside prosciutto "baskets" make a craveable finger-friendly brunch main.

We combined the rich and indulgent cheesiness of Pommes Aligot and the beautifully swirled rosettes of Pommes Duchesse into one super-luxe casserole that looks fancy but is surprisingly simple to make.

When simmering the cream, make sure it's over gentle heat (if it over-reduces, it will break).

A knife-and-fork situation, with plenty of crunch and gooey, melty textures going on.

This combination of rich, smoky ham, tangy mustard, melty cheese, and ripe tomato is perfect for a lavish breakfast with a fried egg.

Buy the best beef broth you can, or better yet, make your own for a rich, full-flavored soup. And if you don't have ovenproof bowls or ramekins for the soup, don't worry—you can just top your soup with melty cheese toasts.

These stuffed waffles couldn't be easier; you don't even have to make batter! They combine the flakiness and flexibility of puff pastry with the golden brown, crispy exterior of a waffle. Use one of the suggested sweet or savory fillings below, or experiment with your favorite flavor combinations to make the puffles of your dreams.

These sausage-studded cheese puffs are a Cajun take on a classic French appetizer.

Any kind of firm, sweet pumpkin or squash can be used for this recipe. If you want a shortcut, you can buy pre-cubed butternut squash. Just make sure the surface of the squash looks fresh and moist.

Until about a year ago, it never occurred to me that oatmeal could be a savory dish, but once I stumbled upon it (thanks, Penny de los Santos!), it quickly became one of my favorite breakfast (or breakfast-for-dinner) treats. The egg on top mixes up the textures, which could get a little blah by the end of the bowl without it.

Soft pretzels, sliced German sausages, pickled garden vegetables, and roasted Brussels sprouts can all be dipped in this oozy cheese sauce for one amusing wintertime party. Swiss Alpine-style cheeses are the best choice for fondue, given their earthy, robust flavor and excellent melting quality. Substitute any easy-melting cheese for the Gruyère found in this recipe. Raclette, Emmentaler, Cheddar, Fontina, and Gouda are all delicious choices, and can be blended for a more complex flavor.

These delicate cheese puffs always impress. Once you get the hang of the dough, you'll serve them at every opportunity.

Don't rush the browning of the onions—it's essential to the finished soup's flavor.

Cuban Sandwich Directly inspired by the cubanos served at Latin American Cafeteria, the Cuban sandwich on the menu at Garces Trading Company is my way of bringing one of the treats of Little Havana to Philadelphia. It took some doing, since the essential Cuban bread is not to be had outside of Miami, but we found a bakery that follows a legit Cuban recipe to make it for us to order. All of the other ingredients are house-made from the roast pork and cured ham to the pickles and mustard. To approximate the cubano at home, follow the recipe to make the absolute key ingredient: the marinated, moist, and deeply flavorful roast pork. (Note: plan for several hours marinating time; you'll end up with enough pork for a second round of sandwiches or the main component of another meal.) For the next-best thing to the real deal pan cubano, get some good crisp-crusted bakery rolls with a light, airy texture. Pick up some best-quality domestic ham, along with Dijon mustard, Swiss cheese, and dill pickles, and you will have yourself some amazing sandwiches.

Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier.

We love mashed potatoes in every way possible, but we're extremely partial to this incarnation paired with cauliflower. Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness. Editor's Note: This recipe is part of our Gourmet Modern Menu for Thanksgiving for 2 or 20. Menu also includes: Citrus-Sage Roast Turkey with Gravy (whole turkey or breast ); Roasted Butternut Squash Ribbons with Arugula, Pancetta, and Hazelnut Salad; Cabernet-Cranberry Sauce with Figs; Challah, Sausage, and Dried Cherry Stuffing; and for dessert, Apple Crostata with Spiced Caramel Sauce .

Blanching the mustard greens and kale ahead of time both softens them up and helps keep their color.

While this recipe calls for the common butternut and acorn squash, you can also use other varieties, such as kabocha, delicata, and pumpkin—just avoid stringy spaghetti squash. If you aren’t comfortable peeling uncooked squash with a paring knife, just cut the squash into quarters, drizzle with some olive oil, toss with a few garlic cloves, and roast until soft enough to scoop out the flesh. Lastly, don’t forget the croutons, which make the soup a standout.