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.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts 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.

Penne with Spinach, Gorgonzola, and Walnuts

Chopped nuts are unusual in pasta, but they pair brilliantly with the earthy Gorgonzola in this creamy weeknight dish. Toasting the nuts deepens their flavor, so don’t skip this step.

• Kosher salt
• 8 oz. fresh baby spinach leaves (10 lightly packed cups) 
• 1/4 cup coarsely chopped walnuts  
• 12 oz. dried penne (3-1/2 cups) 
• 3/4 cup heavy cream
• 2-1/2 oz. crumbled Gorgonzola (1/2 cup) Freshly ground black pepper
• 3 Tbs. thinly sliced fresh chives 

Tip:

To wilt the spinach perfectly, put it in a colander and drain the pasta over it.

Position a rack in the center of the oven and heat the oven to 350°F. Meanwhile, bring a large pot of generously salted water to a boil. Put the spinach in a colander in the sink. 

Toast the walnuts on a rimmed baking sheet in the oven until dark golden-brown, 6 to 8 minutes. Set aside.

Cook the penne according to package directions. Reserve about 1/2 cup of the cooking water and drain the pasta in the colander over the spinach. 

Put the cream, Gorgonzola, 1/4 tsp. pepper, and a pinch of salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Reduce the heat to medium, add the pasta and spinach, and 2 Tbs. each of the walnuts and chives. Cook, stirring constantly, until some of the sauce is absorbed by the pasta, about 2 minutes. If necessary, add some of the cooking water to moisten the pasta. Season to taste with salt and pepper. Transfer to serving bowls, sprinkle with the remaining 2 Tbs. walnuts and 1 Tbs. chives, and serve. 

Mixed Green Salad with Nectarines and Gorgonzola

Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

• 2 firm-ripe medium nectarines, pitted and thinly sliced
• 1 tsp. chopped fresh thyme
• 1/2 tsp. finely grated orange zest
• 1/2 tsp. granulated sugar
• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. Champagne vinegar
• 1 tsp. honey mustard
• Freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3 oz. crumbled Gorgonzola

In a medium bowl, toss together the nectarines, thyme, orange zest, sugar, and 1/2 tsp. salt. Add 1 Tbs. of the oil and toss to coat. Let stand for 10 minutes.

In a small bowl, combine the vinegar, honey mustard, 1/2 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the nectarines and toss to combine. Divide the mixture among the serving plates, sprinkle with the Gorgonzola, and serve.

Shells with Gorgonzola

This is especially good as a side dish to a beef filet, but if you want to serve it as a main course, you can easily double the recipe.

• Kosher salt
• 8 oz. medium pasta shells
• 1/2 cup heavy cream
• 1 Tbs. dry sherry (optional)
• 6 oz. gorgonzola, crumbled; 1 oz. reserved
• Freshly ground black pepper
• 1 slice stale bread, coarsely chopped
• 1/4 cup chopped toasted walnuts

Bring a large pot of salted water to a boil, add the pasta, and cook until just tender following the package’s directions. Meanwhile, combine the cream, sherry (if using), and 5 oz. of the gorgonzola in a medium saucepan and stir constantly over low heat until the cheese is almost melted, about 5 minutes. Drain the pasta when done, return it to its pot, and add the cheese sauce. Stir over medium-low heat until the sauce thickens slightly, about 2 min. Add pepper to taste. Pour the mixture into a shallow baking dish. Combine the breadcrumbs and nuts and sprinkle the topping over the pasta. Dot with the remaining 1 oz. gorgonzola. If you like, brown the casserole under a broiler very close to the flame until crunchy and browned, about 2 minutes.

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.

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

This salad pairs sweet pears, bitter greens, and salty blue cheese to wake up the senses as the start of a special holiday meal.

For the nuts:

• 1/3 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground coriander
• 1/4 tsp. ground star anise or-anise seed
• 3-1/2 oz. (1 cup) walnut halves

For the vinaigrette:

• 1 medium shallot, minced
• 1/2 tsp. kosher salt; more to taste
• 2 Tbs. sherry vinegar
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste

For the salad:

• 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
• 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
• 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
• 2 ripe Bartlett or Anjou pears
• 1/4 lb. Gorgonzola or Roquefort, sliced

Make the spiced nuts: Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to spread it evenly. When the sugar starts to melt a little, add the walnuts while they’re still warm. Shake the pan vigorously until the sugar melts completely, turns medium amber, and coats the nuts as much as possible, 2 to 7 minutes. Keep a good watch; this happens fast. You’ll need to nudge the nuts with a wooden spoon to cover them as much as possible. (This won’t be a completely smooth caramel, and the sugar will adhere to the nuts in patches.) Scrape the nuts onto a plate to cool in one layer. When completely cool, seal in an airtight container.

Add warm walnuts to melted sugar for spice-candied nuts. To coat them evenly, shake the pan or nudge the nuts with a wooden spoon.

Make the vinaigrette: In a small bowl, combine the shallot, salt, and vinegar. Whisk in the olive oil. Season with pepper and refrigerate until ready to serve. (The dressing can age for anywhere from a few hours to a day or two.)

Assemble the salad: In a large bowl, toss the greens with your hands. Just before serving, whisk the vinaigrette to blend and toss it with the greens. Taste for seasoning; the salad may need a bit more salt and pepper. Mound the greens in the center of each plate. Slice the pears (I like to leave the peel on for color and nutrients). Divide the cheese and the pear slices among the plates. Garnish with the spice-candied walnuts 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.

Mixed Green Salad with Nectarines and Gorgonzola

Sweet summer nectarines and pungent Gorgonzola make this salad an excellent pairing with a simple grilled chicken or steak.

• 2 firm-ripe medium nectarines, pitted and thinly sliced
• 1 tsp. chopped fresh thyme
• 1/2 tsp. finely grated orange zest
• 1/2 tsp. granulated sugar
• Kosher salt
• 4 Tbs. extra-virgin olive oil
• 1-1/2 Tbs. Champagne vinegar
• 1 tsp. honey mustard
• Freshly ground black pepper
• 5 oz. (5 cups) mixed baby greens
• 3 oz. crumbled Gorgonzola

In a medium bowl, toss together the nectarines, thyme, orange zest, sugar, and 1/2 tsp. salt. Add 1 Tbs. of the oil and toss to coat. Let stand for 10 minutes.

In a small bowl, combine the vinegar, honey mustard, 1/2 tsp. salt, and a few grinds of pepper. Gradually whisk in the remaining 3 Tbs. of oil.

In a large bowl, toss the greens with enough vinaigrette to lightly coat. Add the nectarines and toss to combine. Divide the mixture among the serving plates, sprinkle with the Gorgonzola, 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.