Cheese

Called Jewish wontons or raviolis, kreplach are pasta dumplings, usually triangular in shape, filled with minced meat, onion-spiced potatoes, or cheese. Kreplach carries a lot of lofty symbolism; its triangular shape represents Judaism's three patriarchs: Abraham, Isaac, and Jacob. Equally lofty: the Jewish momma who can roll her kreplach dough to optimum thinness (so that, according to Sam Levenson, "a tempting bit of their buried treasure should show through"). If the wrappers are not paper-thin, your kreplach will taste like "craplach." However, though we've included wrappers in this recipe, there's really no reason to knock yourself out making them. Just purchase wonton wrappers in a Chinese food store or supermarket, and making kreplach becomes a cinch. There's even a kosher brand called Nasoya, available in many supermarkets; look for it near the tofu.

This simple roasting method brings deep, bright flavor to winter tomatoes.

Start with a spread of smoked salmon, bread, crème fraîche, lemon wedges, and capers. Then serve this satisfying yet light soup as the first course.

This will be a hit with fans of blue cheese. It's so rich that small portions would also be great as a starter or side dish.

Classic taste, new look. The borders puff up beautifully to keep the filling in place.

Simply pour this rich dressing over wedges of crisp iceberg lettuce or quartered heads of romaine for a salad, or use it as a dip for crudités.

This rich, custard-like stuffing is also a great main-course option for vegetarians at the Thanksgiving table; it would be nice with a salad for brunch or lunch, too.

Perfect for the morning after Thanksgiving.

This is the ultimate turkey sandwich.

This is a soft-style version of chilaquiles, tortilla chips sautéed with chiles and meat and topped with melted cheese. Crema mexicana, a cultured Mexican cream, is available in the cheese and deli section of many supermarkets and at Latin markets.

Traditionally, gremolata is made with parsley, lemon peel, and garlic. Here, Parmesan adds richness and pecans add crunch.

Sweet caramelized onions and pungent blue cheese make a good pair in this simply elegant appetizer.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

These delicious ravioli come from the hot Buenos Aires restaurant Social Paraiso. Freezing the Brie for 20 minutes will make trimming the rind easier.

This comforting side would also be great for brunch.