Gruyère

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.

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.

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.