Blue Cheese

Serves 4. Salt and black pepper, to taste 1 pound penne pasta 4 tablespoons olive oil 2 cloves garlic, chopped 10 fresh sage leaves 2 pints cherry tomatoes, halved 1 cup crumbled Bayley Hazen blue cheese ...

I am famous for my cheese nights. An invitation goes out about a week or two in advance reading, "Bring a friend, bring wine, and bring a hunk of good cheese. " Even in France, where I have lived on and off for 10 years, I am famous . . . at least among my friends. Cheese night started when I lived in Seattle as a way to connect to France, where I wanted to make my home. The tradition continued and grew exponentially at my apartments in the City of Light, where tables...

Makes 1 1/2 cups Steakhouse restaurants in the ’60s popularized blue cheese dressing over iceberg lettuce. To make a smooth dressing, use a blender, or whisk the dressing in a bowl so you get delicate chunks of cheese, which lend the mixture tangy interest. Serve this over wedges of iceberg lettuce, sprinkle it with crumbled bacon, and garnish with quartered cherry tomatoes. 1/2 cup sour cream or whole milk yogurt 1/2 cup mayonnaise 2 scallions, trimmed and finely chopped 2 ...

District 7 139 Pleasant St., Malden 781-480-3166 district7pub.com Hours: Monday through Saturdays, 11:30 a.m. to 1 a.m. All major credit cards accepted Accessible to the handicapped For a place that's a tribute to constant vigilance, District 7 in Malden Square is an immensely comfortable pub. From the red walls, the mounted axes, and the photos of firehouses and apparatus, this restaurant is an homage...

Serves 4 This savory tart begins with commercial puff pastry and relies on ripe good tomatoes. Use all red tomatoes or a variety of colored heirloom fruits. Add a green salad and serve as a vegetarian entree. Simply roll out a sheet of puff pastry and top with sauteed shallots, tomatoes, and fresh thyme or oregano. Top with your favorite blue cheese and nutty Parmesan, then bake until golden and finish with a sprinkle of fresh oregano. 1 package (14 ounces)

Serves 6 1 large bunch arugula 2 cups mizuna 2 cups torn romaine lettuce leaves 2 cups torn red leaf lettuce (such as lollo rosa or red sails) 1 small bunch micro greens such as red giant mustard or curly cress (optional) 1 recipe Mustardy vinaigrette (at right) Salt and pepper, to taste 1 cup walnut...

Serves 4 with leftovers 1 teaspoon olive oil 1 shallot, finely chopped ½ cup mayonnaise ¼ cup plain nonfat yogurt Juice of ½ lemon 1 teaspoon Worcestershire sauce 2 ounces blue cheese, crumbled (about ½ cup) Salt and pepper, to taste 5 sirloin strip steaks, each at least 1-inch thick (2 ½ to 3 pounds total), trimmed of excess fat 1. In a small skillet, heat the oil over medium heat.

Serves 10 5 strips thickly cut bacon 1/4 head iceberg lettuce 1/4 cup mayonnaise 1/4 cup sour cream 4 ounces blue cheese, crumbled 1 1/2 teaspoons white wine vinegar 1 1/2 teaspoons Worcestershire sauce 1 teaspoon hot sauce Salt and pepper to taste 2 tomatoes, cored, seeded, and finely chopped 1. In a skillet over...

Serves 6 Leaner than chicken wings, these spicy chicken tenders, made with boneless breast meat, still pack lots of Buffalo flavor. You need Frank's Red Hot original sauce for the chicken marinade. Mix it with honey, garlic, and tequila if you have some. Use a grill pan or slide the tray of tenders close to the broiler element. The blue cheese dipping sauce, based on low-fat Greek yogurt, is surprisingly light. You could substitute equal parts low-fat sour cream and yogurt to edge closer to a traditional dip. Add celery and carrot sticks.

Serves 10 Cheese balls were popular in the 1960s and ’70s and this is the one my mother, Michele, made. She added crumbled blue cheese, which gave it a tangy flavor, and rolled it in pecans. 12 ounces (1 1/2 eight-ounce packages) regular cream cheese, at room temperature 6 ounces sharp cheddar, shredded (2 1/2 cups), at room temperature 3 ounces blue cheese, crumbled ( 3/4 cup)

Serves 6 Leaner than chicken wings, these spicy chicken tenders, made with boneless breast meat, still pack lots of Buffalo flavor. You need Frank's Red Hot original sauce for the chicken marinade. Mix it with honey, garlic, and tequila if you have some. Use a grill pan or slide the tray of tenders close to the broiler element. The blue cheese dipping sauce, based on low-fat Greek yogurt, is surprisingly light. You could substitute equal parts low-fat sour cream and yogurt to edge closer to a traditional dip. Add celery and carrot sticks.

Since no Greater Boston restaurant's wings came close to a perfect score by Buffalo standards, the group offers up eight tips for locals trying to cook an authentic Buffalo wing. "Any chicken wing that comes breaded isn't a Buffalo wing. Also, bone-in only. " (John Ryan) "In Boston, everything seems waterlogged. You need them crispy. " (Danielle Miano) "Cook [the wings] for 19 minutes, not 15 minutes!" (Dan Hacker) Wings "need to be tossed in enough sauce to be covered, but not pooling.

ARTISAN BISTRO * The Ritz-Carlton, 10 Avery St., Boston. 617-574-7176. www.ritzcarlton.com. All major credit cards accepted. Wheelchair accessible. Prices Appetizers $9-$15. Entrees $18-$48. Desserts $7-$11. Hours Mon-Fri breakfast 7-11:30 a.m., lunch 11:30 a.m.- 5:30 p.m., dinner 5:30-10 p.m. Sat-Sun brunch 7 a.m.-3 p.m., lunch 11:30 a.m.-5:30 p.m., dinner 5-10 p.m. (Late-night hours Mon-Thu to 12:30 a.m., Fri-Sat 1 a.m., Sun 11:30 p.m.) Noise level Conversation easy.

Dartmouth-bred actress Téa Leoni (inset) dined at Rialto Thursday with a group celebrating the 236th Marine Corps birthday. David Duchovny 's on-again off-again wife - the couple separated for a second time in June - had the smoked and grilled baby chicken with local barley, walnuts, beets, and blue cheese, and afterward told chef Jody Adams the dish was "to die for. " (Leoni also gave Rialto's chef de cuisine, Brian Rae ...

United Natural Foods Inc. is recalling some stuffed olives and bean soup that may be contaminated with Clostridium botulinum, which can cause botulism — a serious and sometimes life-threatening condition. No illness has been reported. The firm on Wednesday recalled FoodMatch Inc. Divina Olives stuffed with feta cheese sold in 4-ounce cups with a 'best by' date of Jan 11, 2012, and UPC 63172352780 distributed to Safeway Inc. stores in South Dakota, Colorado and Wyoming. It is also recalling olives stuffed with blue cheese...

Serves 4 This savory tart begins with commercial puff pastry and relies on ripe good tomatoes. Use all red tomatoes or a variety of colored heirloom fruits. Add a green salad and serve as a vegetarian entree. Simply roll out a sheet of puff pastry and top with sauteed shallots, tomatoes, and fresh thyme or oregano. Top with your favorite blue cheese and nutty Parmesan, then bake until golden and finish with a sprinkle of fresh oregano. 1 package (14 ounces)

Serves 6 A lighter take on deep-fried Buffalo wings, these shrimp are the perfect blend of spicy and sweet. On a mild night, skewer the shrimp and grill them outdoors, or broil them 6 inches from the element. Serve with celery sticks or over greens as part of a salad. SHRIMP 1/2 cup (1 stick) butter, cut up 1/2 cup Frank’s or other hot sauce 1 tablespoon honey 1 teaspoon Old Bay seasoning 1/2 teaspoon salt 1 1/2 ...