You know that saying: “All I really need to know I learned in kindergarten”? Well, it applies to food, too.
Think about it. Most of the dishes and innovations that get us “foodies” excited come from humble beginnings. [Cue the image in your head of the wide-eyed food critic from the movie Ratatouille taking a bite of the reimagined favorite from his childhood.]
Jessie here, senior food editor at Diabetic Living magazine, a Better Homes & Gardens Special Interest publication. When I think back to the dishes that had me running full-speed for the dinner table when I was young, I can see chicken pot pies, macaroni and cheese (always with a side of applesauce), creamed tuna and peas on toast, and my mom’s amazing French toast that my siblings and I topped with our special labeled mix of “sug-a-mon”, a cinnamon and sugar blend.
Like many of you, my palate has matured since kindergarten, and I’ve been exposed to all the indulgences and amazing wonders that our nation’s abundant food system has to offer. In fact, just a few weeks ago, during a trip to Boston, I gorged on Crab-and-Beurre Blanc Beignets, Wasabi-Pistachio Crusted Chicken Fingers dipped in Caramel, Parmesan-Truffle Oil Fries, and a Grilled Vermont Cheddar + Major Grey’s Mango Chutney + Pickled Red Onion Sandwich. Sounds fancy, right? Oooh, and it was. It was awaken-your-brain good. So good was it, that I almost forgot I was eating fancied-up versions donuts, chicken strips, French fries, and grilled cheese. It all comes full circle.
And, trust. No one could be more excited than me that Grilled Cheese, perhaps the humblest of all, is having it’s day (or decade) at the foodie prom. Across the nation–in magazines, restaurants, food trucks, and at parties everywhere–grilled cheese is getting dressed up and frilled out.
Welcome to the Grilled Cheese Prom…
And the must-have prom accessory is…
I know the excitement can be intoxicating, so please drive safe.