A version for every craving, whether you want vegetables, crunch, meat or even lobster—and every one of them is cheesy too.
By Lynn Andriani
Glenn Harris, executive chef and co-owner of the Smith, which has two locations in New York City, uses a shallow baking dish to make this showstopper. That means there's maximum surface area for the cheese—a mix of Cheddar, Fontina, Gruyère and Parmigiano-Reggiano—to brown and bubble.
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