Tastespotting's Fried Chicken and Waffle Grilled Cheese is perfect for National Grilled Cheese Month!
5 Hot Links We’re Loving:
- National Grilled Cheese month: Tastespotting’s outrageous fried chicken and waffle grilled cheese is sweet, salty, crunchy and gooey all at once.
- Pizza Central: The New York Times has answers for the perfect crust, homemade cheese, drink pairings, pie trends, plus a crusade for the calzone. We can’t stop clicking!
- Admit it — we all crave kid food sometimes. A Cozy Kitchen’s recipe for corn dog tots is the perfect indulgence and will bring back sweet memories from years down yonder.
- Heard of chickpea flatbread? The Kitchn shows you how to make socca, a naturally gluten-free snack that’s sweet, crispy and little smoky.
- DIY: Ditch the instant pudding mix and make your own! The Brown Eyed Baker uses it to make her cake recipes “melt-in-your-mouth fantastic.”
Alton Brown’s corn dog recipe has a bold kick from cayenne pepper and jalapeños. Michael Chiarello turns the calzone into dessert with chocolate. And our pizza recipe collection will have help you achieve pizzeria-quality pie in your kitchen tonight!
Matt Armendariz's Fig and Blue Cheese Flatbread
One of the most disappointing things in life is discovering someone with a beautiful fig tree who doesn’t eat figs. I think it’s ok to pass judgment because I used to be that person. Granted, I was 4 years old at the time and refused to eat them, missing out on their subtle, delicate flavor and historical significance.
Fast-forward about 20 years to adulthood. Figs no longer have to compete with PB&Js and red apples and that’s just fine with me. But it’s only been as an adult that I’ve learned to really dig figs; they come to market for such a brief time (right, say, now!), are one of the most delicate tree fruits, and stand in the culinary lineup of fruit that doesn’t always hit you over the head but lets you take your time with its flavor. That’s not to say a fig can’t be bold — there are some with flavors reminiscent of eating jam right out of the jar. But their telltale tastes make them perfect for both sweet and savory applications, and I think there’s no better way of eating fresh figs than with cheese or on flatbread. To me figs belong with cheese.
Continue Reading Matt Entertains: Fig and Blue Cheese Flatbread