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Thumb_8426_Arugula, Pear, Blue Cheese And Walnut Salad

Thumb_8426_Arugula, Pear, Blue Cheese And Walnut Salad

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_8322_Dandelion Greens, Pear, Blue Cheese And Walnut Salad

Thumb_8322_Dandelion Greens, Pear, Blue Cheese And Walnut Salad

Dandelion greens might not be your everyday salad fare, but they have a hearty and slightly bitter taste that goes well with sweet pears and rich blue cheese. Don't be deterred by tough older dandelion stems, the leaves are quite tender.

Thumb_8096_Broiled Chicken Breasts With Blue Cheese

Thumb_8096_Broiled Chicken Breasts With Blue Cheese

Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."

Thumb_14000_Walnut-Crusted Chicken With Chard And Bleu Cheese

Thumb_14000_Walnut-Crusted Chicken With Chard And Bleu Cheese

You can use the heady stuffing for these pan-seared chicken breasts for pounded flank steak, pork roast or Portobello mushrooms. Read more about this recipe at hogwash.

Thumb_17101_Onion Pie With Lavender, Bacon And Blue Cheese

Thumb_17101_Onion Pie With Lavender, Bacon And Blue Cheese

This savory quiche is a blueprint: substitute thyme, sage or rosemary for lavender; use any leftover cheese; or swap bacon for smoked fish, sausage or prosciutto. Read more about this recipe at the Washington Post.

Thumb_21626_Spicy Chicken Wings With Bacon Blue Cheese Dressing

Thumb_21626_Spicy Chicken Wings With Bacon Blue Cheese Dressing

This rendition of the happy hour classic has bacon in the blue cheese dressing and honey in the hot sauce mix. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_21753_1789 Pear Salad

Thumb_21753_1789 Pear Salad

The blue cheese used here is cold-smoked over hazelnut shells, which is what makes it such a great match for this salad. You'll make more vinaigrette than you need for this salad. It can be refrigerated in an airtight container for up to 1 week.

Thumb_14001_Warm Cauliflower Bruschetta

Thumb_14001_Warm Cauliflower Bruschetta

This wintry bruschetta is made with sautéed cauliflower, Kalamata olives, sundried tomatoes and bleu cheese. Anchovies give it a deeper (and nonfishy) flavor, but you can omit them. Read more about this recipe at hogwash.

Thumb_12834_Sweet Cress And Fruit Salad With Grapefruit-Verjus Vinaigrette

Thumb_12834_Sweet Cress And Fruit Salad With Grapefruit-Verjus Vinaigrette

Verjus is the unfermented juice of unripe grapes. Use it like you would a vinegar, for dressings or marinades, or even for poaching fish or chicken. Read more about this recipe on hogwash.

Thumb_7226_Sauteed Broccoli Raab With Potatoes And Blue Cheese

Thumb_7226_Sauteed Broccoli Raab With Potatoes And Blue Cheese

This dish is delicious on its own or alongside roasted or grilled meats. Potatoes and blue cheese act like a condiment for the broccoli raab, balancing its bitterness. Substitute mozzarella or ricotta cheese if you like.