Happy New Year!
Grown-Up Grilled Cheese Sandwiches with Gruyere and Chives
Want to use up that cheese plate cheese? Our grown-up grilled cheese sandwiches start with flavorful aged Gruyère to which we add a small amount of wine and Brie. These two ingredients help the aged cheese melt evenly without becoming greasy. A little bit of fresh chives increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.
Cheese and Tomato Lasagna
by Steve Dunn
hen I make lasagna, I usually turn to the Bolognese kind, layered with plenty of ground meats, or perhaps a vegetarian version bulked up with things like eggplant, zucchini, or mushrooms. But I recently decided to try my hand at a simpler classic enjoyed in southern Italy. Called lasagne di magro (“lasagna without meat”), it strips the dish down to its most basic elements: noodles, cheese (usually a trio of ricotta, mozzarella, and Parmesan), and tomato sauce.