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Shaker Lemon Pie. I must have this book.

Oh, I hould have said - rabbit. That's what I'me serving for Easter dinner. I'm a bad girl.

lo82070 -
Check out the previously mentioned "Humble Pie" book - there is a chapter on wedding pies.

I use an old-fashioned wood rolling pin w/ handles (but no ball bearings). It's big and heavy and I love it. I think what is more important is the rolling surface and a cover on the rolling pin. I use a well-floured pastry cloth for the former and a knitted rolling pin sleeve (also well floured) for the latter. I believe technique trumps equipment and recipe. Pie crust ingredients are pretty cheap so I advise my students (I am a Certified Pie Coach) to throw away a troublesome crust and start over.

Sharp, sharp cheddar.

Delmonico is the way to go.

Crispy.

lox and bagels

Go for the goose. Try Julia Child's recipe for goose stuffed w/ prunes which in turn have their own little delicious farce in them.

Monroe Wisconsin baby swiss

I LOVE the Quiche aux Tomates in Julia Child's Mastering the Art of French Cooking volume 1. It is different, rich, delicious, and visually appealing, especially if you go wild like I do and make a mosaic of different color tomato wedges on top. It too is time-consuming to make. I make it only once or twice a year in the late summer when I can get all those voluptuous tomatoes. It has the added advantage of being a little less cholesterol-ridden than other quiches - there is no cream and only minimal cheese in this one. My guests always love it and are surprised to find this within the over-worked quiche repertoire. It's also good cold the next day as leftovers - if there are any. This is a life-changing quiche!

Lox and bagel, hold the onion.