I always crave seafood on summer weekends, and this afternoon I sautéed a soft-shell crab in lard to top roasted red potatoes with pesto. (Flour the crab, tap off excess, fry in two tablespoons of fat on high heat for two minutes a side.) Tempted to make pesto from whatever green winks at me in [...]

We begin with the edges of classic grilled cheese with cheddar on pane toscano for the last day of Grilled Cheese Month. And the crunchy crusts that I like very brown (the butter makes for lacy sides). It glints a little too, and stands, dramatically, waiting for next year’s celebrations (we’ll return to it before [...]

The ideal food for a rainy afternoon, grilled cheese appreciation week continues with fol epi—a slightly sweeter cheese with a toasted wheat rind played up with a whole wheat pain au levain and crunchy fennel on the side. I’d pair this with a Sazerac on a Wednesday—

Fontina is a flexible cheese—by which I mean that kind of friend who rolls with time changes in plans and adapts beautifully to almost any situation. Between thick slices of sourdough, with sautéed shallots, here is Tuesday night dinner—

I find “national” [food theme here] month designations incredibly arbitrary, but a deep appreciation for grilled cheese compels me to share a few of my favorite combinations this last week of the honorary month. Happy Monday with Comté, a classic, nutty unpasteurized cow’s milk fromage— Shine on, crunchy edges…