Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More

Stinky, zingy cheeses love sweet stuff—honey, fruit, preserves, and the like but before coming across this recipe for Blue Cheese and Spiced Nutty Corn from Bluestem, we never would have dreamed of giving popcorn a place in the cheese course. More

[Photograph: Blake Royer] Adapted from Tender by Nigel Slater.... More

[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Memorial Day »... More

If I had my druthers, salads would be made of nuts, cheese, and a fruity dressing with a few leaves of arugula sprinkled on top. Alas, those druthers miss the whole point of a salad, which "should" be a light, healthy meal. I'm not alone, though. Visit any restaurant, and you'll find salads packed with heavy (albeit delicious) add-ons, making them slightly less nutritious than a bag of Big Macs. But it doesn't have to be that way. More

These two dishes are exceptionally simple and come together quickly. Devils on horseback are salty and sweet but definitely on the rich side, while the cucumber sandwiches are crisp and refreshing. Strong black tea is ideal, but Black Velvets would be a good accompaniment as well. More

Don't you sometimes get that urge for the crunch of iceberg lettuce? Not often, but it happens. During the summer months when tomatoes are worth eating, I get my fill from BLTs. In the winter I usually end up here, with a big wedge of ice cold iceberg lettuce, smothered with blue cheese dressing and bacon. This recipe from Bon Appétit is one of my favorite renditions. More

It's a little strange, admit it. But, in the great French tradition of eating cheese for dessert, and if you like bleu cheese, this is pretty great—tangy, ripe, and moldy (in the best possible way), with a great balance of salty and sweet. More

Ina Garten's How Easy Is That? begins like every great dinner party does, with cocktails. The first chapter is a predinner spread of cocktails and little bites that get the meal started on the right note, keeping your guests entertained and giving you a little leeway to finish up the rest of the meal. All of these hors d'oeuvres have Garten's simple and elegant touches all over them—popcorn is drizzled with truffle butter, mixed nuts are roasted with chipotle and rosemary, and instead of cheese and crackers, Garten offers these Stilton and Walnut Crackers. More

Cobb salads offer me a way to eat bacon and blue cheese while maintaining the appearance of control and self-righteousness. This dip does away with that pretense. Dig in.... More