Cheese

Apples are one of the culinary symbols of Normandy, and Camembert cheese is one of its great man-made products. There is a season for Camembert, too: In September and October, it is at its buttery, flavorful peak. Present this salad French style, after the main course. For dessert, pick up some pastries from the bakery.

Spruce up some purchased pasta salad with drained marinated artichoke hearts and marinated mushrooms for a hearty side dish. For dessert, spoon raspberries and sliced peaches over vanilla frozen yogurt.

Can be prepared in 45 minutes or less.

Lots of garlic adds great flavor to this dish. At the restaurant they make it with spinach pappardelle, but fettuccine is a convenient substitution.

A lovely appetizer or lunch dish.

Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.

When preparing the following pastas in advance (up to six hours), keep them covered and chilled and then let them come to room temperature before baking.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Using a low-fat cheese such as feta makes for a rich but lean topping. The newer feta cheeses with sun-dried tomatoes and basil are especially good.

Begin with melon slices and prosciutto; alongside the soup, serve baguette slices with a garlic and herb cheese spread, then offer macaroons and apricots afterward.

Pressing potatoes through a food mill or ricer gives them a fabulous texture. But they're just as delicious simply mashed.

Dried cherries and apricots highlight this impressive version of a southern classic.