Grilled cheese sandwiches are simply addictive—even when they’re as basic as a slab of cheese melted between two pieces of bread. But I love to play with the classic recipe and give it an unusual twist or two.
Here the grilled cheeses are stuffed with sautéed broccoli rabe (what better way to eat your greens?!) and layered with a bit of aged Gruyère, just enough to bind the sandwiches together as the cheese melts.
As a last touch, I like to serve the sandwiches with this tomato coulis with shallots and white wine—a deliciously tangy dipping sauce for a delectable grilled cheese!
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Making savory tarts requires a bit of patience and an unhurried stint in the kitchen, but they are well worth the effort. To me tarts are a sophisticated comfort food that’s totally irresistible and one that I love spending time crafting.
This satisfying scramble is the perfect weekend breakfast food, but it’s so scrumptious that I often crave it for a simple weekday dinner, my mouth salivating in anticipation as I cook at the stove.
Who would want to live without the exquisite pleasure of eating warm bread, or pasta, or cakes?
Almost 1 in 100 Americans suffer from celiac disease – gluten intolerance. Why can’t they enjoy the exact same quality of flour-based food as those who don’t?
That is the tantalizing question that more and more cooks (and chefs) are facing.
For me, the answer came from a most unexpected source – celebrated chef Thomas Keller… via a mysterious sack of flour left at my door by a dear friend who’d just returned from California.
The “Cup4Cup” flour blend waiting at my door is the creation of Lena Kwak, the talented and creative Research and Development Chef at the French Laundry, Chef Keller’s much-heralded temple of gastronomy, in Yountville, CA.
As luck would have it, I had the chance to meet Lena – and Thomas Keller – a couple of weeks later (on November 1) at the launch of Cup4Cup at Per Se, in New York City.
Deeply flavorful yet not too rich, these gratins make a delicious appetizer. But you can also serve them, with a couple of side vegetables, as a main course for a dinner party or a holiday meal.