Brie

Reminiscent of fondue, this rich appetizer is lovely served alongside an assortment of crudités and your favorite mulled wine. Be sure to order the uncut wheel of cheese from a cheese shop or specialty foods store.

For this easy appetizer, you'll remove the top rind of the wheel of Brie, then top with a juicy mix of raspberry preserves, raspberries, and fresh rosemary. Wrapping and baking in store-bought puff pastry makes the combination elegant, gooey, and crisp. If you're looking for more Brie cheese inspiration, check out our gallery of Brie recipes.

At Woodside in West Los Angeles, owner Noel Ampel and executive chef Nigel Faulkner both believe in taking the freshest ingredients and combining them in simple, yet highly sophisticated ways. This pasta is a fine example of that philosophy. A basket of crusty warm rolls and a salad of mixed baby greens with a Sherry vinaigrette are great accompaniments. End with coffee gelato and chocolate-dipped biscotti. Can be prepared in 45 minutes or less.

These versatile quesadilla can be passed as hors d'oeuvres, or offered at dinner as a first course or at lunch as the entrée.

This do-ahead main-course strata is simply a savory bread pudding. Pour a Pinot Blanc or Viognier throughout the meal.

If you are not able to find Pont l'Evêque cheese, either Taleggio or Brie would also work well in this lovely starter from Charlie Trotter's in Chicago.

Be sure to order an uncut wheel of Brie ahead of time from a cheese shop or specialty foods store. The entire wheel is baked with a flavorful chutney; any leftover chutney is great with curries or roasts.

"Many of the everyday dishes I made when I was raising my daughters are recipes I learned from my mother while I was growing up in the suburbs of Paris," writes Fanny Carroll of Eugene, Oregon. "She was quite a cook, and with a husband and seven kids to feed, everything had to be fast. She's the one who invented the recipe for the quick pizza. It's nice that the dishes I learned as a girl are enduring favorites in my own family. The quick pizza now spans three generations: My daughter Emily makes her own version of it today." France meets Italy in this clever dish that uses a ready-made crust.

While fondue originated in the French-speaking part of Switzerland (the word means "melted" in French), the dish has become an international favorite. The principal ingredients are cheese (usually Gruyère mixed with either Emmenthal or Appenzeller), white wine, kirsch and garlic. But there are as many variations on that theme as there are mountains in Switzerland.

Ciabatta is a wonderfully chewy classic Italian bread that is being rediscovered by specialty bakers around the country. Look for a rather wide, flat, flour-dusted bread, whether shaped into rolls or loaves. The rolls we used were 4- to 5-inch rectangles, but one or two ciabatta loaves would work equally well. Can be prepared in 45 minutes or less.

"I love going to Peter Schott's here in Boise for special occasions," writes Tracie Merrell of Boise, Idaho. "The restaurant is elegant but relaxed, and the food is memorable, especially the mushroom soup with Brie croutons." Freezing the Brie firms it, so removing the rind and slicing the cheese are much easier.

Porcini and shiitake mushrooms are the delicious difference in this fondue. Other varieties would work well, too.

"While vacationing in Vero Beach, Florida, I had a magnificent meal at Tangos," writes Peter Colley of Silver Creek, Colorado. "The food presentation was superb, and the outdoor patio made for a very romantic dining experience. I would like to have the recipe for the divine baked crab, Brie, and artichoke dip."

A little retro, a lot of flavor, and perfect for your next party.

These Brie bites are an entertaining power move, featuring melty Brie inside crisp puff pastry, finished with a dollop of tangy citrus-and-mustard sauce.

Big group? Go for the show-stopping giant baked brie recipe. Smaller party (or can’t find the large size)? Smaller wheels are perfect, and the cook time is the same.