Fig and Arugula Salad with Grated Frozen Gorgonzola Piccante
Chef Ori Menashe makes the most creative salads. Here, he dresses arugula, fresh Black Mission figs and pistachios with a spicy, lemony vinaigrette and a drizzle of creme fraiche.
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Orecchiette with Broccolini, Sun-Dried Tomatoes, and Gorgonzola Sauce
Mild and creamy mascarpone and tangy gorgonzola cheese make for a very smooth and decadent white sauce.
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Caramelized Watermelon Salad with Pickled Jalapeños and Gorgonzola
Though he's known as the "prince of pork," chef Jason Vincent knows his way around a salad. His sugar-crusted watermelon resembles a seared rare tuna steak in this dynamic dish.
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Penne Rigate with Brussels Sprouts and Gorgonzola
This hearty pasta dish will quickly become your new favorite lunch meal.
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Coppa-and-Gorgonzola Piadine
Star chef Mario Batali's terrific flatbread sandwiches are topped with slices of creamy Gorgonzola dolce and coppa as soon as they're taken off the griddle.
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Fontina-Gorgonzola Fonduta
Giorgio Rivetti likes to serve this fonduta, the Piedmontese version of fondue, with roasted potatoes and sauteed mushrooms as well as toast.
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Black Quinoa with a Citrus-Celery Salad, Gorgonzola Cheese, and Pecans
The acidity of the oranges here pairs nicely with the sweetness and freshness of crisp celery. The Gorgonzola adds a subtle creaminess and tang, while the pecans add crunch. The complementary ingredients combine together to create a wonderful balance of texture and flavor. This salad could also serve as a very satisfying vegetarian entree or side dish.
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Gnocchi Gratin with Pine Nuts and Gorgonzola Dolce
Paula Wolfert usually bakes gnocchi in gratins, relieving her of the stress of last-minute cooking. Good, light potato gnocchi can take a really lush sauce such as this one from Emilia-Romagna, which is creamy and fragrant with stewed radicchio, seared pancetta, crunchy pine nuts and a mild Gorgonzola dolce, also called dolcelatte.
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