Blue Cheese

We prefer Gorgonzola, Italy's star blue cheese, for this recipe, but if Iowa's Maytag blue — or another import — is easier to find in your area, then use it instead.

Green peppercorns can be found packed in brine in the specialty foods section of most large supermarkets.

This recipe makes more dressing than you'll need. The remainder makes a great everyday dressing for any type of green salad, or a delicious dip for chicken wings or raw vegetables.

When tossed with the warm pasta, the blue cheese melts into a silky sauce. A Côtes du Rhône is just the right accompaniment.

This salad yields generous portions. Combined with a loaf of crusty bread, it’s easily a meal in itself.

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.

This dip would be good served before the Vegetable and Bean Chili or any kind of beef dish. In fact, it's compatible with almost any main course that doesn't contain cheese. Active time: 5 min Start to finish: 5 min

Can be prepared in 45 minutes or less.

Serve with: Grilled herbed potato slices and a salad of mixed baby greens and chopped beefsteak tomatoes, dressed with a red-wine vinaigrette. Dessert: Purchased plum tart with whipped crème fraîche.

Consider this delicious dish as a vegetarian main course, too.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.