As a food editor for the Betty Crocker Kitchens, my job is to develop recipes for magazines our readers will want to make. Based on consumer research, I know that you like using your favorite family recipes, but are looking for a new twist on them. This can sometimes be quite a challenge.
Take a grilled cheese sandwich, for example.
You might be tired of sandwiches that are made with American cheese and white bread, so we’ve developed recipes such as:
Mini Ham and Cheese Sandwiches
Mexican Grilled Cheese Sandwiches
Double-Decker Grilled Cheese Sandwiches
Are these recipes different enough from a standard grilled cheese?
I was reminded of this dilemma yesterday when I looked at the cover of the February's Gourmet. Their twist on grilled cheese is called Grilled Cheese with Onion Jam, Taleggio, and Escarole (below) The recipe suggests that if you don't want to use onion jam you can use fig jam, and if you don't want to use Taleggio cheese, you can substitute Fontina.
What kinds of recipes are you looking for? Let me know.