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Chef John at foodwishes did this one too, but cuts down on some of the prep and steps by melting the butter in the pan so you don't have to try and spread butter. I do like the idea of combining parmesan and chedder.

http://foodwishes.blogspot.com/2010/05/inside-out-grilled-cheese-sandwich.html

I made this recipe last night and found that there was a lot of filling leftover even after using two sheets of pie dough (bought a box of Pillsbury refrigerated dough). Maybe buying one box (2 sheets) of pie dough wasn't enough for this filling ratio, but I would suggest if you are going to use store bought dough, cut down on filling ingredients. Also I found out how important it is to have finely chopped ingredients, some of mine where not the most finely chopped and it really does make it difficult to close the pasties if they are too chunky.

Kenji,

How can I do a good stir fry when I don't have a gas stovetop?

Just made this for dinner last night. Forgot to pick up a pepper, so added a bit of siracha as a substitute. This worked all right, but I think the pepper would have tasted a lot fresher. Also cheaped out on the crab and just got fancy crab instead of fancy lump crab, I would suggest you definitely spring for lump to get a more distinct crabby taste. Overall really like this recipe and I will probably make again.

Just tried this recipe last night (with a halved recipe) and found that even using one whole tablespoon of sriracha to be too hot. I usually like my food right at medium, but I can usually can handle some hot stuff, but found that this was too hot for me. I did like the recipe and found it easy to cook, but just too hot. Next time I would probably only use 1 1/2 teaspoons for a halved recipe.

My favorite is a Brandy Manhattan, it is a especially good cocktail in the colder months.

Pour hollandaise sauce on about anything and I will be happy.

Looks more like salmon roe then flying fish!

Stone ground mustard, swiss cheese, and a nice crisp piece of lettuce!

I think I am the opposite of most people, I love it when the bacon is crisp but sometimes have those edges that have the fatty bits, so they aren't as crisp as the rest of the bacon, mmmm those are the best ones!!

Eggs benedict will always be my favorite brunch food, but New York brunch will have to be the classic smoked salmon, capers, cream cheese and bagels!