You might not think you really need a recipe for a grilled cheese sandwich, but the technique and the ingredients you choose can make all the difference between a good sandwich and a great sandwich. We wanted to make the perfect grilled cheese sandwich. Here’s what we discovered:
A thick, rich, delightfully gooey cheese dip or sauce. Try it over nachos, as a dip for vegetables or tortilla chips, or as a sauce for steamed broccoli or cauliflower.
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.
Tangy feta cheese creates a melted blanket of flavor over shrimp in tomato sauce and orzo (rice-shaped pasta). It makes a hearty supper.
A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh vegetables, bread and cheese and you've got dinner (and tomorrow's lunch).
Fiber-rich jicama is crunchy and refreshing; its texture is similar to an apple's. Sub chef Shaw's salad for classic Waldorf at your next picnic. No mayo means less fat, while chile powder and cheese add major flavor.
Layers of homemade mixed herb pesto lend a fresh brightness to this vegetarian main.
Ziploc® Zip’n Steam® Microwave Cooking Bags combine the taste and nutritional benefits of steam cooking with all the convenience of your microwave.
We asked our Whole Story blog readers to submit their best Parmigiano Reggiano recipes. Here's the winner, from Barbara E., who baked grated Parmigiano Reggiano with chopped almonds into round crisps and then dipped them in melted chocolate for an incredible sweet-savory combo made from just five ingredients. This innovative recipe can be served as an appetizer or dessert with a glass of red wine or prosecco.
