Gorgonzola

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.

Mild and creamy mascarpone and tangy gorgonzola cheese make for a very smooth and decadent white sauce.

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.

This hearty pasta dish will quickly become your new favorite lunch meal.

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.

Giorgio Rivetti likes to serve this fonduta, the Piedmontese version of fondue, with roasted potatoes and sauteed mushrooms as well as toast.

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.

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.