'gorgonzola' on Serious Eats

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree might be warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. More

Bruce Aidells' Spinach and Gorgonzola-Stuffed Flank Steak

For a big, rollicking holiday meal, a large beef or pork roast serves as an excellent centerpiece. But for those with a smaller holiday table, a more diminutive entree is warranted. Bruce Aidell's Spinach and Gorgonzola-Stuffed Flank Steak from The Great Meat Cookbook is just the ticket. The stuffing is a snap to throw together but full of funky blue cheese and earthy spinach. Since the cheese makes the filling sticky, it stays put when rolled up into a pounded (or butterflied) flank steak. A quick sear and 25 minutes of roasting later, and the elegant, yet reasonably-sized holiday roast can be on the table. More

Gorgonzola Gelato at Otto

Photo: Vittles Vamp Vittles Vamp reports that Otto (whose gelato, in rotating flavors, is possibly our favorite in New York) now has a gorgonzola gelato on the menu. Here's what she has to say about the Gorgonzola and Pear Coppetta:... More

Serious Salad: The Jersey Tomato Speaks

Ya wanna know what it means to be from Jersey? Ya never get a friggin' break. All year long I wait for this time of year—summer—'cause it's the only time where there is any point to eating freshly-picked tomatoes. I'm sittin' in the farmers' market waiting for somebody to say "ooh, a Jersey tomato" and pick me up and let me fulfill my tomato destiny. And what are people talking about instead? Snooki and The Situation! More

Seriously Meatless: Polenta with a Leek and Mushroom Ragu

Top-quality gorgonzola and aged balsamic vinegar elevate this easy-to-make polenta into a delicious vegetarian meal. By the way, don't listen to anyone who says you need to stir polenta constantly for the entire 45 minutes or so that it takes to become smooth. Just give it a good beating every so often, and make sure it has enough water so it won't scorch. More

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