Fontina

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

Fresh fennel adds crunch and goat cheese lends tang to this meatless pizza.

An Italian take on the Cuban sandwich called media noche ("middle of the night").

When Wonder Bread hit the market in Indianapolis in 1921, it truly was a wonder: The loaves were larger than the ones Americans were accustomed to, and the revolutionary plastic packaging and addition of preservatives prolonged the bread’s shelf life. In 1930, pre-sliced loaves became available, changing the world of sandwiches forever. Sliced Wonder Bread is also great in this strata; its spongy texture is perfect for soaking up the eggs and milk.

Using the freshest eggs possible is the key to great poached eggs. This dish makes a savory breakfast or, when paired with a salad, a satisfying brunch.

Healthy bonus: Bone-building magnesium and calcium from arugula

Pasta Fazool is slang for the classic Italian pasta e fagioli (pasta and beans). This recipe includes Italian sausage and beef along with kidney beans and pasta. It's all topped with Fontina.

Wong uses Fontina cheese and includes a slice of foie gras in each of these improbably luxurious grilled cheese sandwiches. At the restaurant, they are served with a Martini glass filled with swirled, chilled red and yellow tomato soups that the waiter instructs you to down in one gulp. Salud!

Fontina cheese is available at cheese shops and some supermarkets.

Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.

Can be prepared in 45 minues or less.