Blue Cheese

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.

Pasties are savory turnovers. They originated in Cornwall, England, in the 1700s. During that era, tin miners took the portable pies into the mines for lunch.

In this satisfying first course, the sweet-savory filling is wrapped up in a delicious homemade strudel dough. Keep in mind that the dough needs to chill overnight, so start this recipe one day ahead. Serve slices of the strudel alongside the watercress salad .

Danish blue cheese, which is more economical than Roquefort, adds a rich tang to these cheese puffs.

With a little planning, this addictive treat can be easily thrown together at the last minute. Infuse the honey up to 24 hours in advance and arrange the blue cheese on crackers several hours ahead of time. Then, just before serving, drizzle with honey and sprinkle with scallions. Blue cheese can be tricky to cut into slices. Freezing will make it firmer and much easier to slice.

Don’t worry if it looks like some of the Gorgonzola disappeared in the oven. It actually soaks into the chicken, keeping it moist and enriching its flavor.

To take the sandwiches on a picnic, use ciabatta rolls—they will stay firm despite the mayo.

The recipe and introductory text below are reprinted with permission from Gameday Gourmet by Pableaux Johnson. Easy to make and even easier to devour, this dip is a crowd-pleaser that's hugely popular at Duke tailgates and welcome anywhere that big flavors reign. Thick-sliced, peppered bacon gives the dip a distinctly porky flavor.

The flavors of two classic steakhouse menu items—blue cheese dressing and stewed tomatoes—are combined in one incredible, simple-to prepare grilled dish.

Food editor Gina Marie Miraglia Eriquez picked up her technique for grilling pizza during a college visit to Al Forno, in Providence, Rhode Island. Here, she tops that irresistibly charred crust with ingredients that have a natural affinity for one another: sweet cooked-down onions, toasted walnuts, and the bite of Gorgonzola.

Even when you're eating alone, succulent, sliced Americana can be yours any night of the week—enhanced by a flavorful blue-cheese riff on creamed spinach.

The intense punch of Gorgonzola is right at home as it melts into soft, subtle polenta, while the almonds add a welcome crunch to this simple, seductive dish.

In this decadent side, rosemary-Roquefort mashed potatoes are scooped back into the potato skins, topped with Gruyère cheese, and baked. Serve with steak or chicken, or make a meal of one all on its own.

This recipe is a fun alternative to the heavier dishes that tend to make an appearance at Super Bowl parties. A few variations can be made to this salad as well: Make it Buffalo style by tossing the chicken in a little hot sauce just after you've fried it. You can also vary the cheese (by using goat or Feta) and other salad ingredients (like lettuce type) according to taste. Freezing the cheese will make it firmer and much easier to grate.

These sexy little bites have a flavor as sharp as Dorothy Parker's wit. And because they're toasted with butter in the oven, they taste deliciously fried (only without the regret).

Chocolate mousse would be a great simple ending to this meal for two.

You'll be happy that these are generously sized, and that the recipe will leave you with a few extras. Tender textured, with an oozing cheese center, they're sure to be devoured before the frying oil has had a chance to cool down.

We've never seen a spin on the ubiquitous combination of beets, cheese, and nuts as original as Smith's—it's an amazing take on familiar flavors. The beets are nestled in a pool of almond butter and crowned with a glorious Gorgonzola bombolone (an Italian-style puff of fried dough).