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Tomatoes and Blue Cheese

Author: Bon Appétit Test Kitchen

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...

Author: Jill Silverman Hough

Endive with Tart Apple Dressing and Blue Cheese

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

Buffalo Chicken Burger

Author: Marge Perry

Buffalo Cauliflower

Author: Dale Talde

Blue Devil Cheese and Bacon Dip

Author: Pableaux Johnson

Country Fried Steak Salad With Blue Cheese Dressing

We've given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce. A double coating of batter helps keep the steak crispy,...

Author: Katherine Sacks

Blue Cheese Dip with Pecans

Author: Bonnie Bennett

Iceberg with Tomatoes, Blue Cheese, and Bacon

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

Vegetable and Wild Rice Salad

Author: Anastasia St. Amand

Gnocchi Gratin with Gorgonzola Dolce

We take potato dumplings to the next level by bathing them in cream, studding them with Gorgonzola dolce-a sweeter, milder variety of blue cheese-and topping...

Author: Victoria Granof