Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Pickled Mushroom and Gruyère Pizza

An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

• 
  
  1 lb. pizza dough, at room temperature
  
  


• 
  
  All-purpose flour for rolling
  
  


• 
  
  Olive oil for brushing
  
  


• 
  
  1-1/2 cups Pickled Mushrooms with Garlic and Herbs, drained
  
  


• 
  
  1-1/2 cups grated Gruyère
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Position a rack in the lowest part of the oven and heat the oven to 500°F.


Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.


Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over the pizza, leaving a 1/2-inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.


Repeat with the other half of the dough and toppings.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

• 
  
  Cooking spray
  
  


• 
  
  1 large lemon, preferably organic
  
  


• 
  
  3-1⁄4 cups 2% milk
  
  


• 
  
  1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
  
  


• 
  
  5 Tbs. extra-virgin olive oil, divided
  
  


• 
  
  6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
  
  


• 
  
  2 lbs. pre-washed fresh baby spinach, divided
  
  


• 
  
  1-3⁄4 tsp. kosher salt, divided
  
  


• 
  
  4 cups shredded Gruyère (from slightly more than 1 lb.), divided
  
  


• 
  
  1 cup grated Parmigiano-Reggiano, divided
  
  


• 
  
  10 large eggs
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1⁄2 tsp. ground nutmeg
  
  


• 
  
  3 grinds black pepper
  
  


• 
  
  1⁄4 cup minced fresh chives, for garnish
  
  

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Yukon Gold Rush Grilled Pizza

Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

• 
  
  4 medium Yukon Gold potatoes, left unpeeled and cut into 1/2-inch-thick rounds
  
  


• 
  
  4 Tbs. olive oil, divided
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. thickly sliced pancetta, diced
  
  


• 
  
  1/4 cup uncooked cornmeal
  
  


• 
  
  1 ball (8 oz.) prepared pizza dough, at room temperature
  
  


• 
  
  1/2 cup Roasted Garlic Paste
  
  


• 
  
  1-1/2 cups grated Gruyère cheese
  
  


• 
  
  1/4 cup Niçoise olives, drained and pitted
  
  


• 
  
  Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
  
  


• 
  
  Freshly ground black pepper
  
  

Preheat the grill as per the master instructions below

.Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), turning them once. Reserve for topping.

Meanwhile, heat a heavy sauté pan over medium-high heat for 1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/2- to 1/4 -inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste and sprinkle with half the cheese. Cover with the potato slices, placing them edge to edge. Sprinkle with the pancetta and the remaining cheese. Artfully arrange the olives and rosemary over the top. Finish grilling the pizza following the instructions below. Remove the pizza from the grill. Season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

• 
  
  Cooking spray
  
  


• 
  
  1 large lemon, preferably organic
  
  


• 
  
  3-1⁄4 cups 2% milk
  
  


• 
  
  1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
  
  


• 
  
  5 Tbs. extra-virgin olive oil, divided
  
  


• 
  
  6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
  
  


• 
  
  2 lbs. pre-washed fresh baby spinach, divided
  
  


• 
  
  1-3⁄4 tsp. kosher salt, divided
  
  


• 
  
  4 cups shredded Gruyère (from slightly more than 1 lb.), divided
  
  


• 
  
  1 cup grated Parmigiano-Reggiano, divided
  
  


• 
  
  10 large eggs
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1⁄2 tsp. ground nutmeg
  
  


• 
  
  3 grinds black pepper
  
  


• 
  
  1⁄4 cup minced fresh chives, for garnish
  
  

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

Warm Cheese & Mushroom Toasts

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  1 large shallot, finely diced (about 1/4 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  10 oz. mixed mushrooms (like shiitake, cremini, and oyster), trimmed and thinly sliced
  
  


• 
  
  Sixteen 1/2-inch slices baguette, cut on a sharp diagonal so they're about 3 inches long
  
  


• 
  
  1-1/2 cups grated Gruyère (about 4 oz.)
  
  

Melt the butter in a large heavy-duty skillet over medium heat. Add the shallot, season with 1/2 tsp. salt, and cook, stirring, until softened, about 3 minutes. Raise the heat to high, add the mushrooms and another 1/2 tsp. salt, and cook, stirring frequently, until softened and browned, 3 to 5 minutes longer.

Set an oven rack about 8 inches away from the broiler element and heat the broiler to high. Arrange the bread slices on a large rimmed baking sheet. Broil until lightly toasted, 2 to 4 minutes, rotating the pan as needed for even toasting. Flip the bread, mound a heaping tablespoon of the mushrooms on each piece, and sprinkle with the Gruyère. Broil until the cheese is melted and lightly browned, 4 to 7 minutes. Serve immediately.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

• 
  
  Cooking spray
  
  


• 
  
  1 large lemon, preferably organic
  
  


• 
  
  3-1⁄4 cups 2% milk
  
  


• 
  
  1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
  
  


• 
  
  5 Tbs. extra-virgin olive oil, divided
  
  


• 
  
  6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
  
  


• 
  
  2 lbs. pre-washed fresh baby spinach, divided
  
  


• 
  
  1-3⁄4 tsp. kosher salt, divided
  
  


• 
  
  4 cups shredded Gruyère (from slightly more than 1 lb.), divided
  
  


• 
  
  1 cup grated Parmigiano-Reggiano, divided
  
  


• 
  
  10 large eggs
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1⁄2 tsp. ground nutmeg
  
  


• 
  
  3 grinds black pepper
  
  


• 
  
  1⁄4 cup minced fresh chives, for garnish
  
  

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

Pickled Mushroom and Gruyère Pizza

An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

• 
  
  1 lb. pizza dough, at room temperature
  
  


• 
  
  All-purpose flour for rolling
  
  


• 
  
  Olive oil for brushing
  
  


• 
  
  1-1/2 cups Pickled Mushrooms with Garlic and Herbs, drained
  
  


• 
  
  1-1/2 cups grated Gruyère
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  

Position a rack in the lowest part of the oven and heat the oven to 500°F.


Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.


Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over the pizza, leaving a 1/2-inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.


Repeat with the other half of the dough and toppings.

Macaroni and Cheese with Cayenne

Ground cayenne gives a little spicy kick to this otherwise-very-classic mac and cheese.Make it Your Own:Use the Macaroni and Cheese Recipe Maker to create a recipe with the pasta, cheeses, spices, herbs, meats, and vegetables you love.

For the Topping:

• 
  
  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


• 
  
  3 Tbs. unsalted butter, melted
  
  


• 
  
  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. finely grated Parmigiano-Reggiano (optional)
  
  

For the Macaroni

• 
  
  4 Tbs. unsalted butter
  
  


• 
  
  1/4 cup all-purpose flour
  
  


• 
  
  3-1/2 cups whole milk
  
  


• 
  
  5 oz. finely grated Gruyère
  
  


• 
  
  5 oz. finely grated fontina
  
  


• 
  
  1 cup finely grated Parmigiano-Reggiano
  
  


• 
  
  1/2 tsp. ground cayenne
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 lb. pipette pasta
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Gruyère, fontina, Parmigiano-Reggiano, and cayenne. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pipette pasta and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Yukon Gold Rush Grilled Pizza

Potatoes, garlic paste, Gruyère, and black olives come together to create a sophisticated pizza.

• 
  
  4 medium Yukon Gold potatoes, left unpeeled and cut into 1/2-inch-thick rounds
  
  


• 
  
  4 Tbs. olive oil, divided
  
  


• 
  
  Kosher salt
  
  


• 
  
  4 oz. thickly sliced pancetta, diced
  
  


• 
  
  1/4 cup uncooked cornmeal
  
  


• 
  
  1 ball (8 oz.) prepared pizza dough, at room temperature
  
  


• 
  
  1/2 cup Roasted Garlic Paste
  
  


• 
  
  1-1/2 cups grated Gruyère cheese
  
  


• 
  
  1/4 cup Niçoise olives, drained and pitted
  
  


• 
  
  Leaves from 2 sprigs fresh rosemary or 2 tsp. dried rosemary
  
  


• 
  
  Freshly ground black pepper
  
  

Preheat the grill as per the master instructions below

.Brush the sliced potatoes with 2 Tbs. of the oil and season with salt. Place them on the cooking grate over indirect heat, and grill until well marked and cooked through, about 20 minutes (or bake on a sheet pan in a preheated 350°F oven), turning them once. Reserve for topping.

Meanwhile, heat a heavy sauté pan over medium-high heat for 1 to 2 minutes, then fry the pancetta, stirring, until crisp. Reserve for topping.

Sprinkle your work surface with the cornmeal. Place the dough in the middle of the surface. You can either roll out the dough with a rolling pin, stretch it out with your hands, or press it out from the center against the work surface. Ideally, you want a 12-inch, organically shaped piece of dough—round, square, or rectangular—1/2- to 1/4 -inch thick. Just before grilling, drizzle or brush both sides generously with the remaining olive oil.

Grill the first side of the crust following the instructions below. Use tongs to transfer it from the grill to a peel or rimless baking sheet. Flip the crust to reveal the grilled side. Spread the entire surface with the garlic paste and sprinkle with half the cheese. Cover with the potato slices, placing them edge to edge. Sprinkle with the pancetta and the remaining cheese. Artfully arrange the olives and rosemary over the top. Finish grilling the pizza following the instructions below. Remove the pizza from the grill. Season with salt and pepper. Slice and serve immediately.

Master directions for grilling pizza

For Gas Grills

• Heat the grill by setting all the burners on high. After lighting, close the lid and leave on high for 10 minutes, then reduce the heat of all the burners to medium.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then check the crust and, if necessary, continue grilling a few more minutes until the bottom is well marked and nicely browned.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Switch the grill to indirect heat by turning off the center burner(s) if you have a three- or four-burner grill. For a two-burner grill, turn off one burner.


• Set the pizza back on the grate over indirect heat (the unlit section) and grill, with the lid down, until the bottom is well browned and the cheese is melted, 7 to 10 minutes. For two-burner grills, rotate the pizza halfway through the cooking time.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

For Charcoal Grills

• Build a fire by lighting 50 to 60 charcoal briquettes in either a chimney starter or in a pyramid-shaped mound on the bottom grate of your grill. Once the briquettes have become gray-ashed (20 to 30 minutes or 450°F inside the grill), move them all to one side of the grill.


• Pick up the oiled dough by the two corners closest to you. In one motion, lay it down flat—over the side without briquettes—on the cooking grate from back to front (as you would set a tablecloth down on a table). Close the lid and grill for 3 minutes (no peeking!), then rotate the crust 180 degrees and continue grilling until the bottom is well marked and evenly browned, another 2 to 3 minutes.


• Use tongs to transfer the crust from the grill to a peel or rimless baking sheet. Close the lid of the grill. Flip the crust to reveal the grilled side. Follow the specific recipe directions for adding any sauce, toppings, and/or cheese.


• Set the pizza back on the grate over the side without briquettes and grill, with the lid down, for 4 to 5 minutes. Rotate the pizza 180 degrees and continue to grill with the lid down until the bottom is well browned and cheese is melted, another 4 to 5 minutes.


• Remove from the grill, garnish, and season as directed. Slice and serve immediately.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Slow-Cooked Spinach Strata with Gruyère and Garlic

Like a grilled cheese casserole, this aromatic dish will please adults and kids alike. Make sure to line the slow cooker with heavy-duty aluminum foil; otherwise, the casserole might burn in some parts. If you’re pressed for time, opt for preshredded cheese, prepeeled garlic cloves, and a rectangular loaf of bread with a very thin crust. Cube the bread and let it sit out for a day or two to become stale, and you can skip baking it. To make this dish a bit more hearty, feel free to add matchsticks of ham or prosciutto.

• 
  
  Cooking spray
  
  


• 
  
  1 large lemon, preferably organic
  
  


• 
  
  3-1⁄4 cups 2% milk
  
  


• 
  
  1 large loaf unsliced country bread (such as a miche boule), crusts cut off and bread diced into 1-inch cubes
  
  


• 
  
  5 Tbs. extra-virgin olive oil, divided
  
  


• 
  
  6 Tbs. finely chopped garlic (about 14 cloves, or 1 large head)
  
  


• 
  
  2 lbs. pre-washed fresh baby spinach, divided
  
  


• 
  
  1-3⁄4 tsp. kosher salt, divided
  
  


• 
  
  4 cups shredded Gruyère (from slightly more than 1 lb.), divided
  
  


• 
  
  1 cup grated Parmigiano-Reggiano, divided
  
  


• 
  
  10 large eggs
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1⁄2 tsp. ground nutmeg
  
  


• 
  
  3 grinds black pepper
  
  


• 
  
  1⁄4 cup minced fresh chives, for garnish
  
  

Tip:

You can substitute frozen spinach for the fresh, but be sure to drain it extremely well, then mix it with a bit of salt and sautéed garlic (no need to sauté the spinach itself).

Heat the oven to 300°F. Line your slow cooker with foil to cover the hot spot and make it easy to remove the finished casserole, then grease the foil with cooking spray. With a vegetable peeler, gently peel the yellow zest from the lemon. Place on a small piece of cheesecloth, then use twine to create a small bag. Place the bag in a small to medium saucepan. Pour in the milk. Bring to a bare simmer over medium heat, then immediately remove the pan from the heat (you don’t want to reduce the milk at all). Cover and let sit for 25 minutes. Set aside.

Place the bread cubes on a baking sheet and bake, shaking a few times, until dry, about 40 minutes. Set aside.

Line a large baking sheet with a kitchen towel. Add 2 Tbs. of oil to a large, heavy nonstick sauté pan and heat over medium-high heat. When warm, add the garlic. Sauté until soft and aromatic but not brown, about 2 minutes. Transfer 2 Tbs. to a large bowl and set aside. Immediately add another Tbs. of oil, one-third of the spinach, plus 1⁄4 tsp. salt to the pan. Using tongs, toss and cook until wilted, about 2 minutes. Transfer to the lined baking sheet. Repeat two more times with the oil, spinach, and salt. Place another towel on top of the spinach. After the spinach cools down a bit, gather up the towels and vigorously squeeze out all of the water (you’ll probably need to do this several times). Set aside.

Add the bread cubes to the large bowl with the garlic and stir well with tongs. In a medium bowl, stir the cheeses together. Pour half of the bread-garlic mixture into the slow cooker, spacing it evenly. Then add half of the spinach, then a bit less than half of the cheese, spacing evenly. Repeat again with the three layers, reserving about 1/2 cup of cheese.

Discard the cheesecloth bag from the milk. In a large bowl, whisk the eggs. Pour in the lemony milk and the mustard, and stir in 1 tsp. salt, the nutmeg, and pepper. Pour on top of the solids in the slow cooker, pressing down firmly with a spoon to submerge them in the liquid. Top with the remaining cheese.

Cover and cook on low until the internal temperature reaches 170°F, about 4 hours (no longer, or the strata can become rubbery or burn). Turn off the slow cooker, remove the lid, and let sit for 30 minutes. Carefully grab the foil handles to lift the strata out of the slow cooker, and place it on a cutting board. Gently peel away the foil, slice, and serve, garnished with fresh chives.

Cheese Omelet

Here is a classic every cook should know how to make. If you prefer firmer eggs or if undercooked eggs are a concern, cook the omelet for another minute before adding the cheese. It will get a little brown, but the eggs will be cooked through.For more tips, watch the Classic French Omelet Video Recipe and learn how to make a perfectly folded cheese omelet.

• 
  
  1/2 Tbs. unsalted butter; more as needed
  
  


• 
  
  2 large eggs
  
  


• 
  
  1/8 tsp. sea salt or kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1/4 cup loosely packed grated Gruyère
  
  

Melt the butter in an 8-inch nonstick skillet over medium heat.

In a small bowl, lightly beat the eggs, salt, and a couple of grinds of pepper with a fork until the whites and yolks are completely mixed and the eggs are frothy. Pour the eggs into the skillet and let them sit, undisturbed, until the eggs are just beginning to set around the edges, 30 to 60 seconds.

Gently scramble the eggs with a silicone spatula while shaking the pan back and forth. Scramble and shake just until the eggs have set on the bottom but are still undercooked on top, 45 to 60 seconds. Turn off the heat and give the pan a few shakes to evenly distribute the eggs. Tap it once firmly on the stove to smooth the bottom of the omelet (use a heatproof cutting board if your stovetop is glass).

Sprinkle the cheese down the center third of the omelet and run a spatula around the edge. You can use the spatula to smooth the top of the eggs if necessary. Let it sit for about 1 minute. The top of the omelet will still be loose and the bottom should have no color.

Fold a third of the omelet over the cheese. Shake the unfolded third of the omelet up the side and slightly out of the pan. Invert the pan onto a plate to complete the final fold of the omelet. It should be folded in three, like a letter. Rub the top with cold butter for shine, if desired. Serve immediately.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.