Grilled cheese with gouda, roasted mushroom and onions. Roast mushrooms and onions with olive oil about 20 minutes. Layer shredded gouda on bread, then mushroom/onion mixture, then gouda. Top with bread and fry like grilled cheese.
Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vinaigrette for a summer vegetable salad. Grace Parisi whisks brown butter into a tangy, mustardy dressing for creamy fingerling potatoes.