5@5 - grilled cheese guru Spencer Rubin
April 26th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

With just a couple days left, we're milking National Grilled Cheese Month for all it's worth - and for gouda reason. Bread, butter (or mayonnaise, depending on how you roll) and cheese - that's all a guy or gal really needs to turn a humdrum old loaf into a modern-day, ooey-gooey Mona Cheesa.

Here to help us fully behold the power of (grilled) cheese is Spencer Rubin. Rubin is the managing partner of Melt Shop in New York City where it's all grilled cheese, all the time - with a few milkshakes and bowls of tomato soup thrown in here and there.

Five Tips for a Not-So Traditional Grilled Cheese:  Spencer Rubin
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Filed under: 5@5 • Bite • Dishes • Grilled Cheese • Sandwiches • Think


Breakfast buffet
April 12th, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

In case you forgot that the entire month of April has been deemed National Grilled Cheese Month, April 12 is National Grilled Cheese Day.

A month and day to jubilate in bread, butter (or mayonnaise, depending on your persuasion) and oozing cheese - canwegetanamen?!

But enough with our cheesy chit-chat: start warming up that skillet - and don't forget to check out our tips from grilled cheese Jedi, Laura Werlin.

What's on TV?
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Filed under: Bite • Breakfast Buffet • Dishes • Food Holidays • Grilled Cheese • News • Sandwiches


Breakfast buffet
April 1st, 2011
09:00 AM ET
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While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday and the most delicious finds on TV.

Brie-ng it on: April is National Grilled Cheese Month. We know it's hard, but try to curd your enthusiasm.

Whether it's plastic-wrapped Kraft squares and white bread, with a schmear of grape jelly (seriously, it's a thing) or all fancy pants with fontina and gruyère - in the wise words of T.I., you can have whatever you like.

Say cheese, and let the gouda times roll!

What's on TV?
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Filed under: Bite • Breakfast Buffet • Dishes • Food Holidays • Grilled Cheese • News • Sandwiches


August 16th, 2010
08:00 AM ET
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We've been on a grilled cheese kick at Eatocracy HQ, in pursuit of the best sandwich in all the land, from diners and haute eateries to toasters and home skillets.

When we saw cookbook author and cheese expert Laura Werlin in Aspen at the Food & Wine Classic, fresh from leading her monumentally popular seminar on just that subject, we just had to sit her down and get her top tips for a magnificent melt.

Agree with our grilled cheese guru, or do you have another method? Share with the rest of the class in the comments below.

Previously – Grilled cheese, please! and Grilled cheese and...grape jelly?



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