Woodsy mushrooms and tangy Taleggio, a buttery Italian cheese, contrast deliciously with crisp roasted potatoes. Bake the ingredients in two dishes so you can have one at each end of the table -- people may not want to share.
Roasted Potatoes and Mushrooms with Melted Taleggio Cheese
Cauliflower is elevated to bubbling, golden-brown heights when paired with Belgian endive and small pasta shapes, then covered in a rich sauce. Fresh breadcrumbs and Gruyere and Parmesan cheeses top the gratin.
Swiss chard is sauteed with garlic, shallots, and lemon zest, and then allowed to simmer in white wine until tender. Tossed with creamy ricotta cheese and pine nuts, this is a satisfying vegetarian pasta dish.