Image Credit: James Ransom/Food52/Ten Speed Press
This recipe is from Amanda Hesser of Food52 and is featured in her cookbook A New Way to Dinner, written with her co-founder Merrill Stubbs.
My mother, an excellent cook, likes to dispense her cooking wisdom in a slow, carefully timed trickle of detail. For years, I made her oven-fried chicken and wondered why mine was never as crisp. Because she hadn’t yet told me about the critical step of soaking the chicken in salted ice water for a few hours before cooking it.
With grilled cheese, I felt I’d learned a pretty good version on my own —buttering the outside of the bread and grating cheese for the inside, so the exterior gets supercrisp and toasty and the center is a glorious goo. Merrill and I even did a video on this grilled cheese. My mom watched the video and said, “Looked good, but you forgot the bacon.” She always laid a piece of bacon across the outside of the sandwich so it would be embedded in the grilled cheese like a fossil and the bacon fat would scent the bread. Mom, 1. Me, 0.