Welsh Rarebit Bites

Beer-laced cheese spread on toasted bread makes for undeniable deliciousness. (By Aida Mollenkamp)

Butternut Squash Lasagne

Loaded with chestnut, Gorgonzola, and fontina for an impressive vegetarian meal. (By Kate Ramos)

Poached Pear and Blue Cheese Salad

Pears poached in a spiced red-wine vinaigrette lift this classic salad from standard to stellar. (By Amy Wisniewski)

Corn with Chèvre and Red Peppers

A light, Frenchy twist on classic creamed corn. (By Aida Mollenkamp)

Kamut with Mushrooms and Blue Cheese

All that’s missing is the steak. (By Kate Ramos)

Marinated Bocconcini

A new take on an old favorite, marinated mozzarella. (By Kate Ramos)

Roasted Spaghetti Squash with Parmigiano-Reggiano

Switch up pasta with squash for this veggie-based dish. (By Kate Ramos)

Cream Cheese and Chive Scramble with Prosciutto

Creamy eggs tucked into a prosciutto package. (By Amy Wisniewski)

Pollo alla Valdostana

Chicken cutlets, prosciutto, and fontina cheese in a white wine sauce. (By Aida Mollenkamp)

Mushroom and Fennel Bread Pudding

Loaded with herbs and pecorino. (By Aida Mollenkamp)

Baked Quinoa Adobado

Jalapeño and chipotle peppers make for a spicy side dish. (By Amy Wisniewski)

Lentil Salad with Goat Cheese Crostini

Frenchified legumes for a healthy lunch. (By Max La Rivière-Hedrick and Sarah Mastracco)

Black Pepper–Manchego Cheese Puffs

Loaded with flavor but light as a feather. (By Aida Mollenkamp)

Parmigiano–Black Pepper Popcorn

With extra-virgin olive oil. (By Regan Burns)

Stuffed Poblanos with Black Beans and Cheese

Super veggie burrito meets grilled peppers. (By Kate Ramos)