51.   Cooks could find kiwi, mangoes, mesclun, free-range chickens, goat cheese and creme fraiche in markets.

52.   Crisp Sauvignon Blanc is perfect with tangy fresh goat cheese.

53.   Crumble goat cheese over the finished dish, or use Parmesan, Romano or aged Gouda cheeses.

54.   Crumble goat cheese on top of the onions.

55.   Cover this layer with more goat cheese.

56.   Drop a piece of the goat cheese on top of each, and drizzle with the remaining olive oil.

57.   Dry Monterey jack cheese, mature goat cheese, smoked cheeses like Gouda or provolone, and Parmesan are good choices.

58.   Dufault warns against serving the milder goat cheeses with too hearty a wine, as the cheese could be overpowered.

59.   Diane Forley, the chef and owner of Verbena Restaurant, on Irving Place, uses the oil to dress a salad of bitter greens and goat cheese.

60.   Eaten for centuries in Europe, goat cheese, or the French term chevre, has become popular in America.