Blue Cheese

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

At the restaurant Charlie Trotter bakes these small soufflés in thimble-shaped molds and sets them atop rounds of his own dried-fig brioche. Although he likes to use white Muscat grapes for the sauce, the recipe works well with any color or variety of grape. We used red seedless grapes, and they yielded a beautiful dark-pink sauce.

Radicchio, curly endive, butter lettuce and arugula are perfectly blended in this simple salad and tossed with a lemony dressing. Chef Hearon suggests uncorking a crisp Ligurian white wine or a California Charbono.

Not your typical salsa. This innovative topping is terrific with leg of lamb, or use it on endive spears or celery sticks for a party hors d'oeuvre.

A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets.

Celebrate with a bottle of Champagne.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

An easy autumn entrée that's great for special occasions.

Many kinds of vegetables and even some fruits go well with this versatile dip.

Can be prepared in 45 minutes or less.

This rich, slightly smoky sauce is cooked for only ten minutes.