I swear I do not have a spy at the New York Times. But we have been thinking alike, a lot, lately. Last Tuesday I posted a recipe for Scallops over Creamed Corn and the Timesfollowed with their own version of the dish on Wednesday: Scallops with Cream and Basil. Over the weekend I posted a recipe for Grilled Pepperjack on Sourdough. And whadaya know? Today’s feature recipe in the Dining In section is a Grilled Taleggio Sandwich. Great minds….
The greater question begs an answer from you: who has the better recipe?
I’ll post comments from anyone willing to try either pair and send a photo. I must admit, I’m a sucker for stinky cheese and taleggio may take top billing in that category, but anyone tempted by chili’s allure is sure to get a real “kick” out of my pepperjack and jalapeño creation.
Send submissions to email@example.com.
May the best recipe win!