WASHINGTON – Happy Welsh Rarebit Day.
What is that you say?
The New York Times’ Mark Bittman describes it as a “thick sauce of cheese, beer, and spices, spread on toast.”
Think of it as a distant cousin to the grilled cheese sandwich.
No one is quite sure how the dish got its name, but some guess the Welsh term “rarebit” probably means “rabbit.”
Bittman refers to it as “one of the best late-night snacks I know.”
He shares his recipe of this Welsh delicacy here.
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