Fontina

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

More sophisticated than macaroni and cheese—and just as good. Use a cheese slicer to make the very thin slices of Fontina called for here.

Hearty accompaniments would be grilled or broiled bell peppers and portobello mushrooms and a basket of crusty wheat rolls. In the Italian tradition, offer grapes, biscotti and espresso afterward. Can be prepared in 45 minutes or less.

Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. It's all topped with Fontina.

Wong uses Fontina cheese and includes a slice of foie gras in each of these improbably luxurious grilled cheese sandwiches. At the restaurant, they are served with a Martini glass filled with swirled, chilled red and yellow tomato soups that the waiter instructs you to down in one gulp. Salud!

An inviting first course would be grilled or roasted vegetables tossed with olive oil and arranged on a platter with olives and spicy peppers. Buy some tiramisu for dessert.

It’s little wonder that lasagna became the informal party dish of the fifties and sixties-it can be assembled ahead of time, it freezes well, and it is a delicious and inexpensive way to feed a crowd. In this contemporary-and meatless-version, "no-boil" noodles eliminate a step, and bottled pasta sauce stands in for homemade.

There's horseradish in the cream sauce and, for good measure, some more in the buttery crumb crust.

Petto di Pollo alla Valdostana con Lenticchie Brasate I sometimes suggest some side dishes to go along with main courses and let you make up your mind which you prefer to serve. I love this combination so much, though, that I'm including the side dish as part of the recipe. I hope you enjoy it as much as I do.

These hearty mushrooms, from Il Radicchio in Washington, D.C., are a stellar start to the meal.

Fontina cheese is available at cheese shops and some supermarkets.

In this dish from La Belle Vie in Stillwater, Minnesota, the asparagus could be broiled if that's more convenient.

"Every three months, I host a dinner party for the supper club I belong to," says Brianna P. Burks of Salt Lake City, Utah. "The last time it was my turn to cook I prepared an Italian dinner and set myself a new challenge: to make otherwise bland polenta into a truly delicious side dish. I found that Fontina adds creaminess and flavor, and thyme is just the right accent." Wonderful with steak, chicken or pork.

Can be prepared in 45 minues or less.

If you have leftover roast chicken or turkey, use it here and save a step. You'll need 3 cups of shredded meat.