There is nothing as simply delicious as melted cheese and crispy bread. There are thousands of variations of cheese, bread types, and tasty extras, but recently I was dazzled by the grilled cheese on the cover of
Gourmet magazine's February issue. Presented on a clean white plate with a pretty blue background, their uber grilled cheese features escarole, onion jam, and tallegio.
When I was little I thought salad came in two forms: iceberg and spinach. In those day I wasn't particularly a fan of either. Times have changed and I am all about greens — even cooked ones.
