Gruyère

Add a simple green salad to our updated version of the grilled cheese sandwich, and dinner is served.

"One evening my husband made fantastic asparagus roasted with olive oil," says Anne Graziano of New York, New York. "It prompted me to create this salad that features the asparagus, as well as Gruy
re cheese, apple and fresh greens."

Can be prepared in 45 minutes or less.

Quiche made its way from France to our shores in the sixties, but it was in the seventies that its popularity soared.

Beet salad is delicious alongside. Rewarm leftovers for lunch the next day.

This is a delicate onion soup, a nice change from the heartier types which are so well known.

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

The perfect appetizer with Champagne.

Serve these with a couple of tall, cold beers.

If you wanted to entertain in the '60s, a fondue pot was de rigueur, presenting a casual alternative to the formal dinners of earlier eras. Some of us still have the dregs of that original bottle of kirsch in the back of the liquor cabinet. This is fortunate because, with the current and unprecedented cheese renaissance in this country, it's time to unearth that old fondue pot and light up the Sterno.