Blue Cheese

All the great taste of Buffalo wings in a convenient and tasty seafood package. Pair with your favorite dipping item and get ready to impress your friends with this delicious variation on an American classic.

This summer salad brims with sweet, creamy, and sharp flavors—and tender, crunchy, and juicy textures. Make sure to use peak-season apricots and a fairly mild blue cheese that won’t overwhelm the mix.

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they’re made with dark meat, they’re extremely tender and flavorful.

The dressing has virtually no oil in it, balancing acidity with the sweetness of apple juice and fattiness of the cheese and nuts.

These fried and sauced chicken breast strips have all the spicy flavor of Buffalo wings—without the hassle of bones. Serve them with a tangy blue cheese dip and celery sticks.

Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.

Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.

Move over boxed mac and cheese; this version is just as simple and a whole lot tastier.

This vegetarian version of the classic appetizer uses soy sauce, smoked paprika, and smoked almonds to pack so much savory flavor that no one will miss the traditional bacon. Use Gorgonzola dolce if you prefer a more mild blue cheese flavor.

A quick dip in a simple marinade spiked with garlic and cayenne makes for grilled skirt steak that's tender and flavorful. While the steak rests, grill cherry tomatoes and toss with blue cheese for a warm side salad.

We’ve given this comfort food classic a refreshing spin by serving it over snappy Little Gem lettuce.

With the crunch of the iceberg and onions, the soft richness of the avocado, the saltiness of the bacon, the sweetness of the tomato, and the bite of the blue cheese, this salad has it all! And it is beautiful to boot.

For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.

This is one of those ingredient combinations that, like the Little Black Dress, always seems to be in style, and it's no wonder: earthy, sweet beets, sharp and creamy blue cheese, and bitter greens simply go together beautifully. Skillet-Toasted Quinoa provides additional texture and protein. Like Chimichurri, this vinaigrette's flavors grow more robust if allowed to sit at room temperature for at least 1 day.

Most people think of ambrosia salad as a cloud of chunky white fruit in a glass bowl with neatly arranged canned mandarins on top. But we've evolved from those dark ages, and it's high time this salad got a makeover. Ambrosia can be reeeaally delicious, if made with the best, freshest ingredients. If you are even thinking about using dried coconut flakes from a bag, don't bother with this. Sweet fresh coconut meat is what makes it a standout. I don't usually go for aperitifs, but a chilled glass of Lillet is perfect with this salad.

You've been doing it in the car when nobody's looking...but you don't have to hide anymore. It's time to come clean—and this finger-licking-good burger is so much more satisfying than those greasy drive-through hockey pucks. Plus grass-fed beef is leaner and lower in calories than conventional beef. It even contains a unique fat that may help prevent cancer, diabetes, and heart disease. Talk about an afternoon delight.

In 2006, I packed up my gear and traveled to the Mall of America for the Food Network Pizza Champions Challenge. Over the course of a very grueling day, we competed for three Guinness World Records in front of a big audience and a panel of famous judges. I won two of the world-record rounds: Biggest Pizza Continuously Spinning for Two Minutes, and Most Consecutive Rolls Across the Shoulders in 30 Seconds. By comparison, round three, the cooking challenge, felt as easy as pie. Four of us gathered at our stations to get our marching orders: create a gourmet pizza in ten minutes using none of the top ten toppings—no pepperoni, no sausage, you get the idea. So, my instinct was to combine two of my favorite pizza worlds, California and Italy. I grabbed five totally traditional Italian ingredients: prosciutto, fig jam, Gorgonzola, Asiago, and balsamic vinegar. They're classic, but the thing is, you'd never find them on a pizza in Italy, at least not all together. But to us "why not?" Californians, the combination makes perfect sense as a pizza topping, and it made sense to the judges, too.

"The maple-tahini dressing is rich but not heavy; you won't feel weighed down," Bemis says.

We think our wedge salad recipe is the ultimate iteration, but we're not opposed to innovation—like these embellishments and swaps.

This is an impressive three-layered popsicle. Make sure each layer is completely frozen before adding the next, as it looks great when the layers are really well defined.

It's the crispy fried skin that makes wings a diet no-go. Using chicken tenders keeps 'em healthy.

Delicate, crumbly little thumbprints that are the perfect combination of sweet and savory—a cheese plate wrapped into one crunchy little morsel.