Sauerkraut and Apple Grilled Cheese

20190317_134955Stop me if I’ve already told you this, but I hate sandwiches. Given that they were invented to be the perfect food, in the hundreds of years since their inception sandwiches have fallen so so far. I’m not saying that there aren’t good sandwiches out there, but the median sandwich (I’m looking at you, Subway and Panera) is so limp, soggy (thanks to inexplicably wet lettuce), and imbalanced that it’s made me shy of sandwiches as a group. Except, that is, the subcategory of pressed sandwiches. Pressing and cooking a sandwich seems to elevate it from mediocrity to a real dish. Whether we’re talking grilled cheese, paninis, or cubans, cooking serves to fight sogginess and add a much needed textural crunch, and seems to ward away the dreaded lettuce leaf. Sometimes, as with my Roasted Tomato Basil Soup, even I need a sandwich to dip. This is a good one for just such an occasion.

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Gorgonzola Macaroni and Cheese with Butternut Squash and Pickled Pears

20190303_185940I’m just going to come out and say it – this is the best recipe I’ve invented so far (and one of the better ones I’ve ever cooked). I’m so pleased with myself! I usually make macaroni and cheese to cover a lot of bases; it cleans out my fridge of leftover cheese bits and vegetables, which reduces food waste and is good for my wallet. It’s also comfort food and can serve a crowd. For all these reasons I’ve made a lot of mac and cheese over the years, but that doesn’t mean it can’t be special! Here the combination of the salty-funky blue cheese, the sour pears, and the crunchy corn flakes really blew my mind. If you don’t believe me, you’d better try it yourself!

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