3 minutes ago
The first pull of a grilled cheese reveals liquid gold. As each side of toast says goodbye to one another, the melty cheese parts gently, pulling smooth ribbons of satisfying goo into a yoke shape.
If you’re lucky, the cheese is melted perfectly and the bottom of the “U” holds on long enough to make a cheese print on your plate.
On a cool day there is something cozy about a simple grilled cheese and a bowl of soup. During barbecue season, macaroni and cheese appears in at least four different versions. At every gathering there is always a cheese board to explore. New creameries are showing up every year with delightful competitive cheeses. Some of the best in the United States are coming out of cattle country — the Midwest.
By RENEE KELLY. 3 minutes ago