It has been said, "Never trust a simple dish to a simple chef." And it was with that in mind that I devised my daring three-ingredient formula where every ingredient counted except salt, pepper and water.
Sercarz's custom blends are his form of loving attention -- not just to a client's culinary tastes, but to her cravings and curiosity; her past, present and future; her off-the-cuff associations; her mundane routines and dreams.
"Most people serve lamb or ham at the Easter meal," says Food & Wine's Tina Ujlaki. "Sure you can have both, but you don't want to have a very heavy meal that's going to send you straight to bed afterward."
It's hard to imagine a bad grilled cheese, but melty perfection isn't a given. Here, the James Beard Award-winning cookbook author, Laura Werlin, reveals five ways to fumble this deceptively simple sandwich.