Goat Cheese

Delicious served with bread or crackers, these cheeses are also a wonderful addition to pizzas, pastas and salads.

Migas is the name of a popular Spanish starter of breadcrumbs fried with ham; it's typically served with fried eggs. Here, migas becomes a crouton topping for the salad.

Pomegranate molasses is sold at Middle Eastern markets and some supermarkets; panko is in many supermarkets' Asian foods aisle.

"You should tell your readers about Bistro Banlieue in Lombard," writes Judith Gill of Chicago, Illinois. "The smoked salmon, goat cheese, and leek tart alone is worth the short drive from Chicago." A slice of this rich tart served with mixed greens makes for a perfect starter.

This do-ahead brunch dish makes excellent use of leftover bread. Add a layer of salsa and Monterey Jack cheese for a Southwest flair; or replace the sausage and sun-dried tomatoes with some sautéed onions and Gruyère cheese for a French twist.

Since the crust is made with purchased puff pastry, this delightful savory tart comes together easily.

This is a recipe that I cook at home myself — a versatile method for having a sophisticated meal on tap with very little last-minute prep work. This is a remarkable dish because it requires nothing but a pot of simmering water to cook it successfully; there is no butter, no oil, no sautéing, and no roasting. Yet the results are delicious. Here I've stuffed the chicken with goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or any filling you like. Avoid buying boneless, skinless chicken breast pieces if poissible. You'll get the best results by purchasing a whole organic chicken and removing the breast yourself. Serve this with a small salad for an ideal lunch.

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I’m an instructor at that same school." In this recipe the steak is broiled, but you can also grill it on your barbecue (over a medium-hot fire).

Tlacoyos con Queso de Cabra Traditionally these rustic cakes are made with a mashed bean filling. The goat cheese called for here adds a contemporary twist.

Serve with crusty French bread for a starter, light lunch, or supper.

(Three Generations of Squash) Active time: 1 hr Start to finish: 2 1/4 hr

Thinly sliced beets (not beef) lay the foundation for this vibrant rendition of the Italian appetizer. Use any assortment of small beets — red, golden, purple, or candy-striped. A local farmers' market will have the best selection. The beets can be roasted and peeled one day before serving.

The inspiration for this recipe came from a tea sandwich one of our food editors discovered at Alice's Tea Cup, in Manhattan. It's surprisingly substantial — a bit like an overstuffed deli sandwich, but not nearly as heavy.

Peppery arugula, sweet, ripe strawberries, and buttery hazelnuts create layers of contrasting flavor in this simple salad.

The aged goat cheese called for in this recipe is firmer than fresh and has a dry rind. Two kinds work best in this dish, Bucheron and Pouligny-St.-Pierre, both of which have just the right amount of tang — but ask at the cheese counter for comparable substitutes if you have trouble finding them. Cafe Pasqual's, in Santa Fe, serves its version of this dish — "pigs 'n' figs" — with blue cheese. Active time: 45 min Start to finish: 45 min