Fall brings together so many of our favorite things, like apples picked fresh from the orchard and the sugar rush of Halloween candy. So if you want a treat that celebrates the best of the season, look no further than crisp candy apples coated in the sticky sheen of rich, decadent caramel. …
Grilled cheese sandwiches are the ultimate anytime meal. They’re great for breakfast, lunch, or dinner, and are sure to please any kid (or a kid at heart). You can customize them however you like, whether you’re more into a classic cheddar on white or an amped up version with funky cheese and all the fixings on an artisanal loaf. And best of all, they hardly need a recipe and can be made in minutes.
So how do you make a better grilled cheese? Start with quality ingredients. Read on for our top recommendations and advice on how to reach the pinnacle of gooey, melty perfection every time.
Putting Together Your Grilled Cheese Sandwich
1. Choose & Prep Your Bread
For grilled cheese sandwiches, you’ll want bread that meets two criteria: it should have a not-too-holey texture and not be sliced too thick. Other than that, you can go with whichever variety you like. For a more traditional sandwich, our Just FreshDirect All-Natural White Bread is a reliable go-to. But if you’re in the mood for something more adventurous, you can try a whole-grain loaf, like Brooklyn Mills Sourdough Spelt or Whole Grain Peasant Bread.
Once you’ve chosen your bread, you’ll wanna grease one side of each slice, so that you can get that perfect crispy, golden texture once it’s in the pan. Simply spread on a layer of softened butter (don’t be shy!)—we’re fans of rich, European-style butters like Kerrygold. Or you can also use mayonnaise, which creates great browning and adds a touch of tangy flavor.
2. Choose a Cheese (Or Cheeses!)
Make sure you choose a cheese that has good meltability. You’ll wanna stay away from very dry, crumbly, aged, or fresh cheeses (like Parmesan, feta, or mature goudas). Semi-firm cheeses like cheddar or Swiss, are great candidates as are oozy, gooey soft cheeses like Brie and Camembert.
If you’re slicing your cheese from a wedge or block, make sure to cut it thinly to encourage even melting. But to ensure even more meltiness, try grating your cheese on the coarse holes of a grater (or use a pre-shredded cheese, like Organic Valley mozzarella)—the smaller pieces will melt even more quickly.
3. Choose Your Add-Ins
They’re optional, but some veggies, fruit, or spreads will take your sandwich up a notch and make it feel like more of a complete meal. A handful of Satur Farms arugula or a big schmear of pesto or chimichurri will add some fresh green flavor to break up the richness of the cheese. Or for a fun sweet and savory contrast, try sliced apples or pear. And don’t be afraid to get creative with what you’ve got in your pantry—pickles, jams, or potato chips are all prime candidates.
4. Grill, Baby, Grill!
Once you’ve chosen your ingredients and stacked them into a sandwich, all that’s left is a bit of hot action in a pan. Keep the heat on your stove at a bare medium low—if it’s too hot, you’ll burn the bread before the insides are completely melted. Add a little bit of butter to the pan to ensure that everything stays greased. Then place your sandwiches inside and press down gently to ensure complete contact. If you’re cooking over a setup that heats the pan unevenly, like gas, you may want to rotate the sandwiches a few times to ensure that the bread is grilled nicely all over. Flip halfway through, repeat on the second side, and serve while still hot!
Everyone needs a few go-to weeknight dinner recipes in their back pocket. The ones that you can put together with minimal effort in very little time. We’ve collected some of our favorites in the list below. When you’re short on meal inspiration, give one of these dishes a try. You might just find a new hit to add to your cooking rotation!…
Hoisin sauce has a sweetness that kids will love, and it goes perfectly with meatballs made from ground pork. Try baked ground pork meatballs seasoned with garlic, ginger, scallions, and a big dollop of hoisin and you’ll have a new favorite dinner recipe for the week. Serve it with rice and a celery, cucumber, and apple salad to make things complete.
Fonio is a gluten-free ancient grain that has been farmed in West Africa for thousands of years. In countries like Senegal and Nigeria, it’s a centerpiece of the local cuisines, often appearing alongside stews or folded into porridge-type dishes. Once you get to know fonio’s nutty, rich taste and pleasing, quinoa-like texture, it’s easy to understand why it’s such a beloved, important staple in the areas where it’s cultivated….
One of our all-time favorite local discoveries at FreshDirect is soups from Egunsi Foods. Made in New York City, these ready-made, 100% vegan soups to bring West African flavors straight to your kitchen. Egunsi Foods uses locally-sourced ingredients wherever possible, and works with African farms for their spices and grains. From their tomato-y Obe Ata to the creamy Gbegiri with brown-eyed peas, these soups bring tons of vivid and exciting flavors in a sleek little grab and go jar.
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Ordering a farm share box from FreshDirect is like hitting the produce jackpot: each box has a curated selection of seasonal vegetables delivered to you directly from the local farms where they’re grown and harvested.
A farm share box gives you the benefits of joining a CSA without the weekly commitment. Each week, our partner farms pick their best produce from the current harvest and pack it together for you. Since the selection changes regularly, there are always new items to discover—you can expect unique finds like the ones you’d typically only see at a farmers’ market. You also get a great value on a large assortment of produce, plus you’ll be supporting local farms and agriculture too….
Hi everyone, Emerald here with another recipe for you!
Today we’re teaming up with Banza to make some pasta al limone (lemony pasta) with peas and asparagus. It’s a really awesome springtime dish and it comes together in just under half an hour. I love it because it’s super creamy from using lots of Parmesan, but it doesn’t feel heavy at all since there’s that really nice and bright citrus cutting through it….
Hey everyone, it’s Emerald again, food stylist at FreshDirect. If you’re looking for a rainy day recipe, this banana bread will sweeten things up—all while keeping it vegan! Here’s how to make it using just ripe fruit and some simple pantry ingredients:
This recipe takes its inspiration from Vietnamese-style pork, featuring a sauce with a dynamic combo of savory and sweet. We like to cook it using pork shoulder or butt in a slow cooker, which gives the meat time to become extra tender and flavorful. It’s served atop rice with crisp pickled veggies and other fun toppings, including a sriracha mayo that delivers just the right amount of heat.
FreshDirect is proud to announce a new charitable partnership with New York Common Pantry (NYCP). We encourage you to join us in addressing food insecurity by contributing to an organization that is at the forefront of ensuring that all New Yorkers have access to quality food and services.
To help, you can select a donation in the dollar amount of your choice and add it to your cart with your FreshDirect order….
Not too long ago, organic and biodynamic wines were a niche within the world of drinks. But recently, production and consumer interest in this category has grown rapidly, especially as the environmental impact of what we consume becomes front of mind. These wines have also outgrown their reputation for being unbalanced or difficult. Nowadays, many offer refinement and easy drinkability.
FreshDirect Wine & Spirits, recently introduced new bottles that represent some of the best values and greatest innovators in organic and biodynamic winemaking. But before we take a look at them, let’s establish what we’re talking about when we talk about organic wine:…
Get on board the sheet pan cooking bandwagon with this no-fuss recipe that’s chock full of veggies and omega-3-rich salmon. You can also try this method with different veggies or another protein since the chili maple glaze works brilliantly on just about anything.
What You’ll Need
1 butternut squash
1 lb Brussels sprouts
1 tablespoon neutral oil
3 tablespoons maple syrup
3 tablespoons chili garlic sauce
4 salmon fillets
Salt and pepper
What to Do
Preheat the oven to 375 degrees F. Cut squash into ½ inch semi-circles. Halve any large Brussels sprouts….
Do you remember the time before fall meant the arrival of pumpkin spice everything? We do, and we’re not quite sure how we ever got by without that gourd-geously sweet flavor and those soul-warming spices gracing the better part of our autumn eating itinerary. But the food gods are kind and now there’s a glut of pumpkin-packing treats. So many, in fact, that trying to keep up makes our jack-o-lantern heads spin.
So we sought out the coolest pumpkin spice products in the patch, the ones that made us stop in our tracks and say “you can put pumpkin in that?!” Check out our top picks below.
It’s time to be sneaky with your boxed macaroni and cheese.
Use seasonal apples to create these sweet parfaits for breakfast or dessert.
A classic salad turned pasta dish. Have it warm for dinner one night and cold for lunch the next day—you’re guaranteed to love it both times.
Have it for breakfast on an autumn morning and savor the flavors of the season.
Once Upon a Farm is shaking up the way kids snack! Their deliciously good, organic, cold-pressed blends, smoothies, and dairy-free yogurts are made with organic fruit and veggies that are as close to homemade food as it gets—kids love them and parents can trust them too….
This post is made in participation with Veal Made Easy funded by Beef Farmers and Ranchers.
Had enough of your standard burger? Try something new with veal! These veal and mushroom burgers with balsamic onions will wow in a way that you won’t expect, bringing the perfect combination of juiciness, tanginess, and deliciousness right to your dinner table.
What You’ll Need:
2 tablespoons olive oil, divided
2 onions (about 5 ounces each), cut in half lengthwise, then crosswise into 1/4-inch-thick slices
2 tablespoons balsamic vinegar
1/4 teaspoon plus 1/8 teaspoon salt, divided
8 ounces mixed mushrooms, trimmed and finely chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
1 teaspoon grated lemon zest
1 pound ground veal
4 egg twist rolls, split
4 leaves Boston lettuce
4 slices provolone cheese
What To Do:
Heat 1 tablespoon olive oil in a large, nonstick skillet over medium heat. Add onion slices and cook, tossing occasionally, until browned and almost tender, 7–8 minutes. Stir in vinegar and 1/8 teaspoon salt. Reduce heat to low, cover, and cook until fully tender, 3–5 minutes. Remove from pan and set aside.
Heat 1 tablespoon olive oil in same pan over medium-high heat. Add mushrooms and cook 2 minutes, tossing frequently. Mix in garlic, thyme, and lemon zest. Cook until mushrooms are tender, about 2 minutes more. Remove from pan and set aside to cool.
Place veal, mushroom mixture, and 1/4 teaspoon salt in a large bowl. Mix until just combined, then divide into quarters and shape into four 3/4-inch-thick patties.
Set up a charcoal or gas grill or stovetop grill pan over medium heat. Place rolls, cut-side down, on the grill and lightly toast. Remove and set aside.
Add patties to grill and cook, flipping once, until they reach an internal temperature of 160 F, 10 to 14 minutes. Arrange roll bottoms on a serving platter. Top each with a lettuce leaf, followed by patties, cheese, onions, and roll tops to create the finished burgers.
Hey everybody! It’s Emerald, the food stylist at FreshDirect. Today, I’ve got a baking recipe for you that will delight anyone who loves the combo of salty and sweet.
These fudge brownies are über chocolatey and have a pinch of sea salt for a fun twist. Make sure to use a flaky sea salt, like Maldon, for just the right texture….