Swiss Cheese

This old favorite is a delicious way to use up cold turkey.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

These small pizzas from Indigo in Honolulu feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe. Chili-garlic sauce can be substituted for the Thai chili sauce if necessary.

This recipe can be prepared in 45 minutes or less. Even without the customary ham and chicken or turkey, these are satisfying. Scoop deli potato salad alongside, then offer gingersnaps and a fresh fruit compote with mint.

For an elegant dinner, just add a salad of Bibb lettuce and Belgian endive with walnut-oil vinaigrette, and pass a basket of warm French bread. A purchased apple tart makes a lovely finale.

Serve with: Red cabbage slaw and pickles. Dessert: Fudge brownies.

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.

Lots of fun: pizza with flavors reminiscent of the classic Reuben sandwich.

Piled high, this easy pizza delivers all the flavor of the deli sandwich it resembles. The best accompaniments are, of course, potato salad, coleslaw and pickles.

This savory cheesecake from noted chef Marcel Desaulniers of The Trellis restaurant makes a standout first course for a large dinner party.

Protein-heavy, easy to portion, and ideal for making ahead, this breakfast casserole made with boxed corn muffin mix will see you through busy mornings.

This classic recipe features chicken breasts stuffed with thin slices of ham and cheese that are then coated in breadcrumbs and pan-fried.

Silky Swiss chard, briny pops of mustard-macerated onions, sharp cheddar, chunks of sausage, and crushed pretzels mingle in this ode to the flavors found at beer gardens. 

Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.