The most dip-ready grilled cheese

Cheesy gouda rollups (Mary Elizabeth Williams)

You don’t need an expensive new piece of equipment, or an obscure ingredient you have to hunt for. You just need a fresh way of preparing an old favorite. In "One Way," we’ll revisit classic ingredients and dishes, giving them a new twist with an easy technique you haven’t tried before.

Everything they say about the cheese is true. I am currently in the Netherlands, where fields of contented looking cows roam the countryside, and where, in related developments, magnificent wheels of Gouda and Edam groan out of every other storefront. With the exception of a brief, memorable visit to Wisconsin a few years ago, I have never before been in a place where cheese is so reverently yet enthusiastically regarded. Obviously, I am like a kid in a candy store, except the candy is cheese.