Savory Pie and Tart

English farmhouse-style white Cheddars such as Montgomery, Keen's, and Fiscalini were delicious in this pie. We also liked Grafton Cheddar, from Vermont.

At Mo Mo, chef Greg Malouf serves his b'stilla in individual portions, but we've opted to make a large pie designed to be served in wedges.

The small size of these French-influenced hors d'oeuvres (cornet means "cone" in French) makes them perfect for cocktail hour.

Serve this quiche (John Travolta's favorite) for lunch or dinner with a green salad.

Both elegant and hearty, these individual tartlets make a lovely first course.

Slender wedges of this creamy quiche also make a wonderful appetizer.

Roasting the vegetables and adding red wine are the secrets to the satisfying flavor of this pot pie. Other root vegetables such as turnips or parsnips would work well here, too.

Can be prepared in 45 minutes or less.

(TORTA DI TRE CIPOLLE CON TALEGGIO)

This recipe can be prepared in 45 minutes or less.

This recipe was inspired by Laurie Colwin's tomato pie — which ran in the August 1992 issue of gourmet; James Beard has a similar recipe that we also love in American Cookery. Paired with a green salad, it's a great warm-weather lunch. The very thin biscuit crust sets it apart from the usual (pastry-crust) pies. Active time: 40 min Start to finish: 2 hr (includes cooling)

This easy dish features thinly sliced, roasted leeks and fennel with grated Parmesan and poppy seeds baked inside a store-bought puff pastry crust. Serve the tart for with a green salad on the side.

Lovely for lunch or with a salad for dinner.

Wonton wrappers are used for these samosas instead of traditional pastry dough. Betelnut Pejiu Wu in San Francisco serves them with a tropical chutney.