As the rain fell this morning, I rose and made the breakfast sandwich I’d dreamt of: a warm croissant, scrambled eggs from Saturday’s market, New York cheddar, and pork jowl (I prefer it to bacon right now). The wonderful thing about cooking is that you can, truly, realize dreamy foods—and these ingredients are useful staples [...]

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—

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…