Houston chef Hugo Ortega shares his recipe for a simple, salty-sweet, bright and bitter ensalada roja made with red endive, radicchio, blue cheese, candied walnuts and an orange-lime vinaigrette.

1. Line a small 8½-by 2½-inch loaf pan or terrine pan with plastic wrap so that plastic extends over edges. 2. In a small bowl, combine salt, cumin, cardamom, pepper, and sugar; set aside. 3. In ...

1 / 4 cup walnut halves 1 / 4 cup favorite blue cheese or goat cheese 1 / 2 teaspoon finely grated lemon zest 1 garlic clove, minced Salt and freshly ground pepper Four 6-ounce skinless, boneless ...

Preparation Step 1 Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool. Step 2 Finely chop 1 shallot half, then thinly slice ...

Ingredients 4 ripe pears, halved and cored ½ cup blue cheese, crumbled ¼ cup chopped walnuts, toasted 1 tbsp honey (plus extra for drizzling) 1 tbsp balsamic vinegar ¼ tsp ground black pepper ...

Instructions: Place a small saucepan over medium-high heat (see Note); add port, cinnamon stick, cloves and orange zest. Bring just to a boil, reduce heat, and simmer for 15 minutes. Add sugar and ...

1 Eye of Round Roast (about 2.5 lbs) 1 cup walnuts, finely chopped 2 green onions, finely chopped 1 tablespoon olive oil Salt and black pepper, to taste For the Mashed Potatoes: 2 pounds Gold ...

INGREDIENTS: • 10 ounces blue cheese, preferably Stilton or Maytag • 6 ounces cream cheese, at room temperature • 2 ounces heavy cream • 1/8 teaspoon Kosher salt • 1/8 teaspoon fresh ...