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Blue cheese

Explore 111 recipes, 27 videos, and more

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All-American Buffalo Chicken Tenders

Time:25 mins
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Radish Salad with Blue Cheese

Time:25 mins
Ingredients
  • 1/4 cup light mayonnaise
  • 1/4 cup reduced-fat sour cream
  • 1 tablespoon red-wine vinegar
  • 1 tablespoon minced shallot
  • 1/4 teaspoon Worcestershire sauce
  • Coarse salt and ground pepper
  • 3/4 cup crumbled blue cheese (about 3 ounces)
  • 2 carrots, trimmed and peeled
  • 15 medium-size red radishes (about 6 ounces), ends trimmed, thinly sliced
  • 1 head iceberg lettuce, cored and torn into bite-size pieces
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Pasta with Beets and Blue Cheese

Time:1 hour 10 mins
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Buffalo-Style Celery Sticks

Time:15 mins
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Steak Butter

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Iceberg Wedges with Buttermilk Blue Cheese Dressing

Ingredients
  • 3/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup finely chopped shallot, (about 1 shallot)
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon celery salt
  • 1/2 cup crumbled domestic blue cheese
  • 1 head iceberg lettuce, core trimmed, cut lengthwise into quarters
  • 1/2 cup halved grapes or small cherry tomatoes, for garnish (optional)
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Roasted-Portobello Salad with Blue Cheese

Time:30 mins
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Iceberg Lettuce with Blue Cheese Vinaigrette

Time:5 mins
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Fennel, Apple, and Blue Cheese Salad

Ingredients
  • 1 tablespoon sherry-wine vinegar
  • Pinch of coarse salt
  • Pinch of freshly ground pepper
  • Pinch of sugar
  • 3 tablespoons olive oil
  • 3 ounces crumbled blue cheese, preferably Maytag Blue
  • 1/3 cup toasted walnuts
  • 1 medium bulb fennel, trimmed and very thinly sliced crosswise on a mandoline
  • 1 medium Granny Smith apple, cored and very thinly sliced on a mandoline
  • 1 head Boston lettuce, rinsed, torn into pieces, and spun dry
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Warm Pear Salad

Ingredients
  • 2 Bartlett pears, ripe but firm
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 medium red onion, thinly sliced into rings
  • 2 Belgian endive, sliced crosswise into 1-inch pieces
  • 1 watercress, tough stems removed
  • 1/4 pound Stilton or Roquefort cheese, crumbled
  • 1 1/2 teaspoons red-wine vinegar
  • 1 teaspoon Worcestershire sauce
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