Foods by "Blue Cheese" category| Page 2

Stilton Cheesecake with Rhubarb Compote

Author: Michael Noble

Celery Bisque with Stilton Toasts

Blue Devil Cheese and Bacon Dip

Author: Pableaux Johnson

Romaine and Roasted Beet Salad with Creamy Roquefort Dressing

Blue Cheese Dip with Onion and Celery

Pan Fried Steaks with Shallot Gorgonzola Butter

Stilton Dressing

Frisée Salad with Blue Cheese, Walnut, and Cranberry Crostini

Mixed Greens with Honey Vinaigrette and Gorgonzola

Honey Roasted Pear Salad with Thyme Verjus Dressing

Brussels Sprouts and Chestnuts with Blue Cheese

Blue Cheese Bread

Blue Cheese Burgers

The tang and creaminess of blue cheese makes it a natural match for beefy burgers. Mix high-quality blue cheese right into the patty for the best blue cheese burger recipe you'll ever make!

Author: Elise Bauer

Blue Cheese Dip with Pecans

Author: Bonnie Bennett

Winter Greens with Cranberry Port Vinaigrette

Penne with Tomato, Bacon and Cheese Sauce

Author: Lisa Zwirn

Twice Baked Potatoes with Two Cheeses

Author: Roy Finamore

Buffalo Chicken Burger

Author: Marge Perry

Potato Soup with Blue Cheese and Bacon

Roquefort Terrine

Fennel Celery Salad with Blue Cheese and Walnuts

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Author: Claire Saffitz

Smoked Turkey, Blue Cheese, and Red Onion Sandwiches

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

Author: Bon Appétit Test Kitchen

Endive and Pear Salad with Gorgonzola Cream Dressing

Author: Anita Ravon

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton

Author: Paul Grimes

Spicy Sausage and Gorgonzola Pizza

Maytag Blue Cheese and Potato Tartlets

Author: M. J. Adams

Walnut, Arugula and Gorgonzola Crostini

Roasted Butternut Squash and Apple Salad

Author: Bruce Aidells

Cabernet Braised Short Ribs with Gorgonzola Polenta and Mixed Herb Gremolata

The ribs should be seasoned and chilled overnight before cooking. WHAT TO DRINK: Stick with Cabernet and try a selection. Two we love are the rich, ripe 2005 Blend No. 815 from Joel Gott(Sonoma, $17) and...

Author: Jill Silverman Hough

Pan Roasted Stilton Chicken with Apples

Author: Janice Cole

Spinach and Endive Salad with Blue Cheese Dressing

Pear and Duck Confit Salad

Blue Cheese and Walnut Toasts

Gorgonzola and Red Pear Risotto

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese

Author: Jennifer Iserloh

Blackened Steak Salad

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.