Sunday lunch: January 2011 issue of Food & Wine magazine edition, also known as “The Meal of Pungent Cheeses” or “The Unintentionally Vegetarian Lunch.”

1. Best-Ever Cheese Soufflé
Soufflé definitely has a lot of stigma for being a difficult dish to pull off, so I was apprehensive about this. Despite a bit of a fail on my part by not whipping the whites to a stiff enough consistency—I discovered a totally liquid center when digging into it—the parts that cooked properly were fluffy and delicious. I replaced the Gruyère with Swiss cheese as my grocery store doesn’t carry it.

2. Focaccia with Caramelized Onions, Pears, and Blue Cheese
I’m not sure what the difference between pizza and focaccia is in this case, but the dish tasted great anyway. I loved that the blue cheese didn’t overpower any of the other ingredients like it usually tends to.

3. Greek-Style Tomato Salad with Mint and Feta
Great salad; I didn’t bother adding the oil and just ate it straight.

4. Peach Streusel Cake
It’s the first time that I’ve made streusel with pecans and without cinnamon, but it turned out quite tasty, and the crunch of the pecans was very welcome with the softness of the cake and peaches. I wish I could have used fresh instead of frozen, but they’re sadly out of season right now.