Gruyère

Active time: 1 1/2 hr Start to finish: 5 1/2 hr In an April 1975 article titled "The Phenomenal Food Processor," Gourmet introduced the Cuisinart to the world. More than 25 years later, no American kitchen seems well equipped without one. Early on, the food processor dazzled us with mousselines and silken brioche dough; pulverized parmesan cheese; shredded, sliced, and puréed vegetables; pulsed pie dough, and spreadable pâtés. It was even easy to clean. Here, the processor transforms a dinner party standard — coquilles St.-Jacques — into crisp little hors d'oeuvre puffs.

Rich and satisfying, this is sure to be the hit of the party-especially if it's a cold day.

(Gruyère Cheese Puffs)

What to drink: Baron zu Knyphausen 2001 Riesling Spälese Kiedricher Sandgrub.

The slightly sweet sautéed shallots add a twist to the classic Swiss cheese fondue. In addition to the bread, boiled red-skinned baby potatoes cut in half make great dippers.

Can be prepared in 45 minutes or less.

The fondue is the centerpiece of a casual dinner with the LaGuardias. They insist that whoever drops the most bread into the pot is stuck with cleanup duty.

Offer with your favorite tossed green salad and some crusty bread.

If you can't find Yukon Gold potatoes, use russets instead.

A lightened version of a first course that traditionally precedes choucroute garnie.

Offer a plum-tomato salad with the sandwiches. Round out the meal with sliced strawberries drizzled with crème de cassis.

"Every time I visit my sister in Los Angeles, we make a point of having dinner at Mimosa, a popular French bistro," writes Frances Candler Brown of Birmingham, Alabama. "I like to think I'm an adventurous diner, but my order there has become only too predictable: a glass of wine, a salad and the restaurant's delectable version of macaroni and cheese." This French take on macaroni and cheese has a nice assertive flavor.

This is Paul Bocuse's famous thick pumpkin soup, from France, served inside the pumpkin shell.

A yellow pepper purée gives these egg white omelets color and tenderness without adding fat.