gorgonzola

Throwing a dinner party? Here's an easy way to kill two birds with one stone: make enough pizza dough the day before for both your appetizer and your dessert. Pizzas are great for sharing and are also super versatile — you can basically throw whatever you want on them. (If you want to make it really easy, you can get premade dough from a local pizzeria!)

For an app that's sure to be gone in minutes, try this savory grilled version with caramelized onions, and gorgonzola, and for a sweet ending, this chocolate and hazelnut dessert is a "pizza pie" to make!

Keep reading for the two tasty recipes.

I love blue cheese, but occasionally find that it can overpower a dish with its pungent flavor. But after appreciating its modest contribution to last week's buffalo chicken macaroni and cheese, I was ready to give it a starring role.

One of my favorite versions of macaroni and cheese in San Francisco is made by Solstice, a restaurant and bar in my neighborhood. One taste of the creamy, steamy, slightly sharp mac — which is foiled by tart green apples and toasted walnuts — and all of the day's problems have vanished.

Since I've enjoyed it so many times at the restaurant, I took a stab at recreating it in my own kitchen. My attempt wasn't too bad, although I decided next time I'll make a few variations to the béchamel, which are noted below. Curious to see how I made it? Find out after the break.

This isn't a trick readers, so get excited, I've got a treat for you: For the month of October we're going macaroni and cheese crazy! There's nothing quite as comforting as a plate full of gooey, cheesy macaroni with a crispy topping, which is why we'll be featuring our favorite mac and cheese recipes for the next four weeks.

To kick things off, I made this savory and somewhat classic macaroni and three cheeses. Parmesan, white cheddar, and Gorgonzola are combined with a onion-infused béchamel. The addition of Worcestershire sauce may seem odd, but I assure you, it gives a subtle tang to the sauce and mellows out the pungency of the blue cheese.

There's only one problem with this mac and cheese. It's incredibly delicious and if you aren't careful, you may end up eating too much of it at once! Yes, I'm speaking from experience. To check out the recipe, read more

In an age of arugula and frisée, the 1960s Americana icon known as iceberg lettuce might seem behind the times. It's true that iceberg is virtually devoid of nutrients, and lacks the flavor and roughage of contemporary chicories. But coming to terms with the fact that iceberg isn't exactly an antioxidant is what's helped me to embrace it. I now love the leaves for their sheer juiciness and ice-cold crunch.

My favorite way to enjoy the 'berg? As a huge wedge, pulled straight from the crisper and topped with salty bacon bits, soft, powdery egg, and a generous drizzle of creamy, slightly tangy blue cheese dressing. Sure, it's a throwback to yesteryear, but the flavors still feel entirely new. Get the recipe after the break

A while back I maintained that I didn't like pizzas topped with salad, but I couldn't resist trying Bon Appetit's recipe for a Gorgonzola, prosciutto, and fig pizza topped with arugula salad. To make it even easier, I purchased a bag of premade dough from my local Trader Joe's. I hate to admit it, but the simple preparation of the dish meant that I had a scrumptious Summer meal in less than half an hour. The sweet figs and peppery arugula are a perfect match to the salty prosciutto and flavorful Gorgonzola. There is no sauce on the pizza, but the creamy balsamic dressing on the salad makes up for it. While I still love keeping my salad and pizza separate, combining the two can also be a fantastic option. If you want to eat your pizza and salad without ever lifting a fork, keep reading.