Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 1 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 5 oz. baby spinach (about 5 lightly packed cups)
• Kosher salt and freshly ground black pepper
• 1-1/4 cups grated fontina cheese
• 1/4 cup freshly grated Parmigiano-Reggiano
• 6 oil-packed sun-dried tomatoes, drained and chopped
• Three 7- to 8-inch pitas, each split into two rounds
• 6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Macaroni and Cheese with Fontina and Baby Artichokes

This mac and cheese is perfect for those first weeks of spring, when young vegetables are finally available but you're still craving hearty fare.Feeling inspired? Create a recipe with your favorite pasta, cheeses, spices, herbs, meats, and vegetables using the Macaroni and Cheese Recipe Maker.

For the Topping:

• 1 small garlic clove, mashed into a paste or pressed (optional)
• 3 Tbs. unsalted butter, melted
• 2 cups coarse, fresh breadcrumbs, lightly toasted
• Kosher salt
• 2 Tbs. finely grated pecorino (optional)

For the Macaroni:

• 4 Tbs. unsalted butter
• 1/4 cup all-purpose flour
• 3-1/2 cups whole milk
• 10 oz. finely grated Fontina
• 1 cup finely grated pecorino
• 1/4 cup finely chopped fresh flat leaf parsley
• Kosher salt
• 1 lb. cavatappi
• 3 cups trimmed, quartered baby artichokes, steamed or roasted

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in fontina, pecorino, and chopped parsley. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the cavatappi and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and baby artichokes to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Baked Penne with Tomato, Rosemary and Three Cheeses

• 2 (28-oz.) cans whole tomatoes
• Kosher salt
• 3 Tbs. extra virgin olive oil, more as needed
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1 clove garlic, minced
• 1 Tbs. coarsely chopped fresh rosemary
• 1/4 tsp. dried red chile flakes, more to taste
• 1 lb. dried penne rigate pasta
• 4 oz. shredded Fontina
• 4 oz. freshly grated Pamigiano-Reggiano
• 4 oz. shredded Mozzarella

Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.


Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes.


Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.


Add the rosemary and chile flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.


Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.)Drain the pasta and add it to the sauce.


Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.


Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.

Mushroom-Fontina Tart

For reliable, ready-made frozen puff pastry, try Pepperidge Farm brand.

• Mushroom Sauté
• 1 sheet frozen puff pastry
• All-purpose flour for dusting
• 1 egg, beaten
• 1/2 cup (1-3/4 ounces) finely grated Fontina

While you prepare the mushroom sauté (skip the deglazing), thaw one sheet of frozen puff pastry at room temperature until pliable, 30 to 45 minutes. Set the sauté aside to cool.

Position a rack in the center of the oven and heat the oven to 425°F. Lightly dust a work surface with flour. Unfold the pastry sheet and roll it into a rectangle that's about 10x15 inches and about 1/16 inch thick. Slide it onto a baking sheet lined with parchment. With the exception of about an inch border around the rec-tangle, prick the pastry all over with a fork. With a pastry brush, brush the beaten egg over the border (you won't need all of it). Bake until the pastry begins to puff and the surface feels dry, about 5 minutes.

Scatter the mushroom sauté onto the pastry, leaving the inch or so -border uncovered. Bake until the crust border is puffed and deeply golden brown, about 10 minutes. Scatter the cheese over the mushrooms and continue baking until the cheese melts, another 2 to 3 minutes. Let cool briefly on a rack before slicing and serving.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 1 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 5 oz. baby spinach (about 5 lightly packed cups)
• Kosher salt and freshly ground black pepper
• 1-1/4 cups grated fontina cheese
• 1/4 cup freshly grated Parmigiano-Reggiano
• 6 oil-packed sun-dried tomatoes, drained and chopped
• Three 7- to 8-inch pitas, each split into two rounds
• 6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.

Baked Penne with Tomato, Rosemary and Three Cheeses

• 2 (28-oz.) cans whole tomatoes
• Kosher salt
• 3 Tbs. extra virgin olive oil, more as needed
• 1 lb. yellow onions, halved and thinly sliced (about 3 medium)
• 1 clove garlic, minced
• 1 Tbs. coarsely chopped fresh rosemary
• 1/4 tsp. dried red chile flakes, more to taste
• 1 lb. dried penne rigate pasta
• 4 oz. shredded Fontina
• 4 oz. freshly grated Pamigiano-Reggiano
• 4 oz. shredded Mozzarella

Drain and discard 1 cup of the juice from one of the cans of tomatoes. Put the tomatoes and the remaining juices in a blender or food processor and purée until smooth. Set aside.


Position a rack in the center of the oven and heat the oven to 450°F. Put a large pot with 6 quarts water and 2 Tbs. kosher salt on to boil. Grease a 9x13-inch baking dish with 1 Tbs. of the olive oil.


Heat the remaining 2 Tbs. olive oil in a 6- to 8-quart Dutch oven or heavy-based pot over medium-high heat. When the oil is shimmering, about 1 minute, add the onions and 1/4 tsp. kosher salt. Cook, stirring occasionally, until almost cooked through, about 5 to 10 minutes.


Using a spatula or wooden spoon, push the onions to the side. If the pan is dry, add 1 Tbs. olive oil, and then the garlic, and cook until it just starts to sizzle and becomes fragrant, about 10 seconds.


Add the puréed tomatoes plus 1 tsp. kosher salt. Bring to a boil over medium-high heat, reduce to a gentle simmer, and cook for 10 minutes, stirring occasionally, so that the sauce thickens slightly.


Add the rosemary and chile flakes and cook until they’re heated through and their flavors have melded, about 5 minutes. Taste for salt and pepper.


Cook the pasta in the boiling salted water until it’s just tender to the tooth, about 10 minutes. (Cook the pasta a little less than you normally might, because it will cook more in the oven later.)Drain the pasta and add it to the sauce.


Add half each of the Fontina, Pamigiano-Reggiano, and Mozzarella to the pasta mixture and toss well. Transfer to the baking dish and spread evenly.


Top the pasta with the remaining cheese. Bake until the cheese is golden brown, about 15 minutes. Let rest for 10 minutes before serving.

Grilled Prosciutto, Fontina & Sun-Dried Tomato Sandwiches

No panini press? No problem. You can still make crisp-crusted grilled Italian sandwiches, by splitting pita loaves. You can also cook these sandwiches over a very low flame on a covered gas or charcoal grill.

• 1 Tbs. extra-virgin olive oil
• 2 medium cloves garlic, smashed
• 5 oz. baby spinach (about 5 lightly packed cups)
• Kosher salt and freshly ground black pepper
• 1-1/4 cups grated fontina cheese
• 1/4 cup freshly grated Parmigiano-Reggiano
• 6 oil-packed sun-dried tomatoes, drained and chopped
• Three 7- to 8-inch pitas, each split into two rounds
• 6 very thin slices prosciutto, preferably imported (about 3-1/2 oz.)

Heat the oven to 250°F. Heat the oil and garlic in a 10-inch heavy-duty skillet (preferably cast-iron) over medium-high heat until the garlic starts to sizzle steadily and browns in places, about 2 minutes. Add the spinach, sprinkle with 1/4 tsp. each salt and pepper, and cook, tossing, until just wilted, about 2 minutes. Transfer the spinach to a colander. Let cool a couple of minutes, discard the garlic, and gently squeeze out the excess liquid from the spinach.

In a medium bowl, toss the spinach with the fontina, parmigiano, sun-dried tomatoes, and 1/4 tsp. pepper. Set 3 of the pita halves on a work space and top each with 2 slices of the prosciutto. Top each evenly with the spinach mixture and set the remaining 3 pita halves on top.

Wipe the skillet clean with a paper towel and heat the pan over medium heat. When the pan is hot, add one of the pita sandwiches and set another medium heavy skillet on top of the sandwich. Put 2 lb. of weights (cans work well) in the empty skillet and cook the sandwich until the bottom starts to brown, about 2 minutes. Flip and cook the other side until it browns and the cheese starts to melt out the sides, about 2 minutes. Transfer to a baking sheet and keep warm in the oven. Cook the remaining sandwiches in the same manner. Cut the sandwiches in wedges and serve.

Gorgonzola and Fontina Nachos with Fennel and Mint

This sophisticated take on nachos may sound unusual, but the salty-tangy Gorgonzola and creamy fontina meld beautifully, fennel seeds add a subtle anise note, and fresh mint brightens the mix. It’s an irresistible combination.

• 8 oz. tortilla chips (preferably unsalted or lightly salted)
• 10 oz. coarsely grated fontina (2-1/2 cups)
• 5 oz. crumbled Gorgonzola (1 cup)
• 2 tsp. fennel seeds
• 2 Tbs. chopped fresh mint

Position a rack 6 inches from the broiler element and heat the broiler on high. Scatter the tortilla chips onto a large rimmed baking sheet. Evenly sprinkle the chips with the fontina and Gorgonzola. Crush the fennel seeds in a mortar and pestle and sprinkle over the cheese. Broil until the cheese is melted, 1 to 3 minutes. Sprinkle with the mint and serve hot from the baking sheet.