Roasted Brassica Leaves

Roasted Brassica Leaves

Kale chips have become the belle of the ball in recent years. I predict the next gourmet chip will be these Roasted Brassica Leaves. Just like kale chips, they’re a kid-friendly—and grown-up friendly—way to crisp up some greens into snackable bites. Serve these up and you, too, can be a hipster food trailblazer.

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Pickle Spice Mustard

Pickle Spice Mustard

My dear friend Luke Easter turned me onto this trick. Making mustard from the dregs of the pickle jar is an easy way to turn would-be trash into a zippy little spread. Of course, it helps if your brine is studded with mustard seeds, the common spice in many pickle recipes, such as bread-and-butter pickles and dills. You can mix the mustard half and half with mayo for an even creamier spread.

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A Recipe for All Season[ing]s

A Recipe for All Season[ing]s

One of the greatest things about summer is cooking with gorgeous fresh vegetables. But my heart always breaks a bit when I look at the detritus littering my workspace after a marathon cooking session. Those scraps, peels, and leafy tops always promise even more pleasure. For years I’ve wracked my brain for ways to use it all.

Stocks, soups, pestos … all these options have been fully explored in my kitchen. I recently discovered yet one more way to use those scraps and it has changed the way I cook and season my food. (It’s also given me a bottomless arsenal of hostess and holiday gifts.) 

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Waste Not: Quick Crudité Pickles

If you hosted Thanksgiving yesterday, you might have decided to offer the "healthy option" of a crudité plate (otherwise known as a veggie platter). I brought this colorful platter to my friend's home. I was excited to use such gorgeous local produce, but that's not what this post is about.

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Tomato Bread Soup

In the summer, when you have garden tomatoes coming out your ears, this is a soup to rely on. Being bakers, we, of course, always have a lot of bread on hand, so Tomato Bread Soup is one of our go-to meals. Traditionally it’s made with stale bread, but we toast the croutons, so you don’t need to have stale bread for this recipe. Still, the soup makes brilliant use of a loaf that is a day or two old.

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Crouton Rags

I call these Crouton Rags because the bread is torn apart, giving them an appealing tattered texture. I think the croutons are best made with a Polenta Bâtard (page 219), but they’re also tasty made with a Pain de Campagne Bâtard (page 163). Don’t try to make all the croutons the same size—a range from 1 to 21/2 inches across is good. I keep them on the smaller side to use in the Della Panzanella (page 227) or make them slightly larger for the Tomato Bread Soup. Tear the bread into pieces a bit bigger than you want the crouton to be; they shrink up a bit when toasted.

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