Recently I volunteered to be a recipe tester for Cook's Illustrated Magazine and I've just received my first recipe link. Before September 10, I need to cook a Creamy Parmesan Polenta and fill out an online survey. This will be a double challenge because I have never made polenta, though I do find it delicious. All I need now is a couple of hours and a few mouths to taste-test with me. I'm excited. In case you're wondering, we are permitted to post the recipe after it's been published in the magazine, down the road.

Swanky Stovetop Mac and Cheese

1/2 pound dry pasta (elbow macaroni, ziti, rotini, etc.)
1/2 cup chopped yellow onion
2 tablespoons butter
2 tablespoons flour
2 cup whole milk (OR 1 cup skim milk and 1 cup half-and-half)
1 1/2 cup grated or cubed Havarti with dill
1 1/2 cup grated or cubed Gruyere cheese

Optional: bread crumbs, tomato slices

Boil pasta according to directions, draining when finished. In large saucepan, melt butter, stirring in flour till bubbling and starting to brown slightly. Add milk, continuing to stir. As the béchamel sauce thickens, add cheese, still stirring until melted. Mix in pasta and serve, topping with either bread crumbs or tomato slices if desired.

The basic cheese rule applies, soft melty cheeses can be substituted for each other and stronger, more flavorful cheeses can sub for each other as well. This recipe is best with one of each.

Zucchini, Gorgonzola and Green Onion Quiche

Serves 6-8

1 homemade or refrigerated single pie crust
1 tablespoon butter
2 medium zucchini (3/4 lb total), halved lengthwise, then cut into 1/8"-thick slices
1 green onion (scallion) stalk, chopped
1 1/2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon black pepper
3 large eggs
1 oz mild cheddar cheese grated (1/2 cup)
1 oz Gorgonzola cheese crumbled (1/2 cup)

Put oven rack in middle position and preheat oven to 450°F. Fit pie dough into pie plate and lightly prick all over. Line pie crust with doubled sheet of foil. Bake for 10 minutes and remove from oven to cool. Reduce oven temperature to 350°F.

While crust bakes, melt butter in 10" to 12" skillet. Add zucchini, green onion and salt and sauté over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes.

Heat half-and-half and pepper in a 1-quart to 2-quart saucepan until mixture starts to simmer lightly, then remove from heat. Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in zucchini and cheese and pour into pie crust. Bake until filling is just set, 25 to 30 minutes. Let quiche rest in dish on cooling rack for about 20 minutes.

This recipe started as one from Gourmet Magazine, circa 2005, but I made enough changes to consider it my own. Unlike some of my other quiches, this makes no attempt at being light and healthy, and instead is rich and creamy. Enjoy in moderation as my mother would say.