Chef Farhan Momin gave this Southern staple a makeover by incorporating his mother’s classic Indian pickling spices into the cheese mixture. Serve this with some crackers, between two slices of ...

To get the most crust with the cheesiest flavor, Jacques Pépin uses a wide, shallow gratin dish, then creates a lattice on top with thin slices of American cheese. A soufflé ramekin would work too.