Gorgonzola

Two whole bottles of Cabernet Sauvignon are the key to these super tender braised short ribs.

The sauce for the steaks is an earthy and spicy combination of shiitake mushrooms, Gorgonzola cheese, and chipotle chiles.

This will be a hit with fans of blue cheese. It's so rich that small portions would also be great as a starter or side dish.

As with tomatoes, the profusion of heirloom varieties of potatoes at farmers' markets has helped us rediscover them as a seasonal ingredient in a rainbow of flavors, colors, and textures. This recipe is the perfect vehicle for trying any number of them. Nutty, creamy La Ratte fingerlings are a favorite of French chefs. German Butterballs, as their name suggests, are soft and buttery. For even cooking, choose potatoes that are about the same size.

Grape focaccia is a Tuscan classic. Here, we've reworked it with two kinds of cheese and a dash of sweet wine.

Try a milder domestic Gorgonzola (rather than the equally delicious but more pungent Italian version). Using an assortment of different colored beets makes the salad more vibrant.

The pears give this pretty pizza fresh flavor and texture.

All you need to complete the meal is a simple green salad and your favorite Pinot Noir or Cabernet Sauvignon.

Gorgonzola cheese flavors this hearty main course. Serve with a chilled Beaujolais.

(with Caramelized Onions and Gorgonzola Cheese)

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Uncork a bottle of hearty Chianti to go with the great Italian flavors in this new twist on a traditional tomato-sauced pizza.

"Our family vacations in Albany, New York, wouldn’t be the same without one dinner at Nicole’s Italia in nearby Guilderland," says Stephanie Clauson, Wayne, New Jersey. "I’d love to get the recipe for the spinach salad.'