Gorgonzola recipes

Beef Tenderloin with spicy Gorgonzola cheese and Pine Nut Herb Butter

Spaghetti Gorgonzola with a creamy blue cheese sauce melted in heavy cream. Italian four-ingredient pasta ready in 20 minutes for a quick weeknight dinner.

Grilled lamb rib chops with a creamy white wine and gorgonzola sauce. Bold blue cheese reduction over rosy lamb, fast enough for a weeknight and rich enough for a special occasion.

Rigatoni al Gorgonzola with crumbled Gorgonzola melted into warm cream with nutmeg and Parmesan. A rich, velvety Italian blue cheese pasta sauce that comes together in the time it takes to boil the noodles.

Penne with sauteed mushrooms, fresh Roma tomatoes, basil, and oregano topped with crumbled Gorgonzola cheese. A bold Italian pasta dish ready in 25 minutes.

Silky double-boiler polenta topped with a melting slice of tangy Gorgonzola and a swirl of butter. This elegant Italian side dish is simple enough for weeknights yet impressive enough for dinner parties.

We've kept all the great flavor of the original zesty chicken wings but eliminated some of the fat by using skinless breasts.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

Kill your hunger with this delicious cheese spread that is perfect for sandwiches or crackers.

Savory pumpkin, bacon, and blue cheese soup balances earthy pumpkin and molasses against funky gorgonzola, smoky bacon, and a hit of cayenne. A bold, creamy fall soup that comes together in about 15 minutes.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Rigatoni quattro formaggi with Gorgonzola, Bel Paese, Fontina, and Parmesan in a half-and-half sauce. The classic Italian four-cheese pasta in 25 minutes.

Penne with tomato, cream and five cheeses, parboiled pasta tossed in a tomato-cream sauce loaded with pecorino, fontina, gorgonzola, ricotta and mozzarella, then baked hot until bubbling and browned. A restaurant classic.

Grapes, dried apricots, figs, fresh salad greens and cooked turkey breast make a delicious, refreshing yet wholesome salad.

Warm chicken and Granny Smith apple salad with Gorgonzola cheese, carrots, and a hot apple cider vinaigrette over fresh spinach. A fast microwave dinner salad.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.