For the beef: Preheat the oven to 350 degrees. Sprinkle both sides of the beef with salt and pepper. Heat the olive oil in an oven-safe medium skillet over high heat. When the oil is hot, carefully ...

This Fourth of July, you don’t have to just grill something and slop it on a plate. Grilled food can make a wonderful addition to a larger dish, like in this pasta with Gorgonzola cream sauce. This ...

Straight from Lombardy, this gorgonzola gratin is a must-try for anyone who loves cheesy pasta dishes. Picture this: ...

Who doesn’t need another recipe for salty, starchy, creamy potatoes? These boiled-then-baked potato wedges from longtime Observer columnist and BBC host Nigel Slater’s newest book, “Eat: The Little ...

Tangy Gorgonzola sauce dresses chicken breast with a blend of ingredients typically found in the Lombardy region of northern Italy. Gorgonzola is a blue-veined, cow’s milk cheese that takes its name ...

For Dipping Sauce: In a medium bowl, mix mayonnaise, sour cream, Gorgonzola, vinegar, lemon juice, black pepper and hot sauce. Cover and let sit in refrigerator at least 1 hour before serving. For ...

Famous for bringing vegetarian cooking into the mainstream, Deborah Madison began her career at acclaimed Bay Area dining room Chez Panisse before opening her groundbreaking vegetarian restaurant, ...

Fill a medium pot with water and place over high heat. Add butter and a pinch salt. Bring to a simmer, then reduce heat to medium. Stirring continuously, whisk in polenta. Continue cooking, whisking ...