Blue Cheese

Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country—and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.

A spectacular, satisfying side dish that's a quick and easy partner for sausages, grilled steaks or roast lamb.

Bonnie Wilkens Metully of Cincinnati, Ohio, writes: "As much as my husband and I love to go out to eat, it's just more fun, intimate, and cozy to cook and entertain at home. I've taught a lot of our friends just how easy it is to prepare restaurant-quality dishes themselves. Who taught me? My older sister, who's a professional chef. She showed me the importance of getting everything prepped beforehand and seeking out the freshest ingredients." This sophisticated appetizer is one of Bonnie's greatest party hits.

You get a quick sauce when you let compound butter melt on a hot steak.

Gail W. Dorsey of Lynnfield, Massachusetts, writes: "Fresh figs were featured in an unusual appetizer at The Gatehouse Restaurant in Providence, Rhode Island. The figs were stuffed with cheese, wrapped in phyllo, and served with two sauces. They would make an impressive starter for a dinner party." This is terrific made with fresh figs when they're in season. But dried ones, which are readily available year-round, work well, too.

"I return to Seattle's Cassis Bistro for the fine food and service," writes Eleanor O'Keefe of Seattle, Washington. "In addition to the regular menu, there are always some fantastic seasonal specialties. I'd love to make one of their salads—it has dried cherries, bacon, and a blue-cheese vinaigrette."

Tender biscuits that are rich and flavorful.

Uncork a bottle of hearty Chianti to go with the great Italian flavors in this new twist on a traditional tomato-sauced pizza.

Holly Gustafson of Shaker Heights, Ohio, writes: "Noggins Restaurant, Raw Bar & Pub is a great restaurant in my neighborhood that serves the most wonderful artichoke-blue cheese bisque. I've searched many cooking Web sites for something similar, but I can't find anything close to it. Can you help me get the real recipe?" The blue cheese adds a pungent note to this silky, warming soup.

Carol Waddington of Cumberland, Rhode Island, writes: "I recently attended a function that was catered by Downcity Food + Cocktails of Providence, Rhode Island. The appetizer buffet was incredible — I especially enjoyed the scrumptious artichoke hors d'oeuvre." Serve this with crusty bread to soak up some of the creamy cooking juices.

Serve this delicate salad as a first course or alongside grilled chicken. Active time: 20 min Start to finish: 20 min