Fontina

The best salad is really a deconstructed Italian sandwich, complete with an oregano and red wine vinegar dressing that tastes just like how your deli does it.

When you're not up for deep frying, bake a samosa's spiced potato filling into a buttery, flaky bed of puff pastry instead.

This recipe makes two white pizzas, but it can be easily halved.

Muenster and Fontina are pretty soft cheeses and can be difficult to grate, so just stick both in the freezer 10 minutes to let them firm up before starting.

We use Edmond Fallot brand Tarragon Dijon for these (and many other sandwiches), but if you can find it, blend some chopped fresh tarragon into your favorite Dijon mustard.