![]() I would love to know the process for you of figuring out a recipe for all of these leftovers. ![]() And I think it is much easier when you let it be true of the way you eat on a day-to-day basis. A lot of our best known, most loved dishes were created because of this, like saving away and bringing out again and starting with that. And I feel like it’s weird that in the kitchen we act as though that should not be true when that has always been true in the kitchen. We are an agglomeration of all of our days and all of our minutes and everything that’s happened to us. I mean, we’re, you know, we know that life is like that, right? Like, we don’t start new every day. And you don’t have to start new every time. They usually pick up where something else leaves off.” And so I’ve been thinking about this idea of like a meal that’s everlasting, that it’s like kind of in conversation with the thing that happened before it. In your intro to The Everlasting Meal, you wrote, “Great meals barely start at points that all look like beginnings. This is FT Weekend, the podcast special edition. Her writing and this cookbook have totally changed my pattern of cooking. And it follows this philosophy that runs through all of Tamar’s work, which is that it’s better to use what you have already than to buy new every time. It’s kind of ridiculous, and it’s perfect. How to finish a bag of wilting spinach, how to finish half a burrito that’s sitting in your fridge. And it has over fifteen hundred little recipes. ![]() The book reads like an encyclopedia, and it’s organised by each type of leftover. It basically helps you take whatever you already have in your kitchen and then make a second meal out of it, or a third or a fourth meal out of it. I love leftovers, and Tamar recently published this incredible cookbook called The Everlasting Meal Cookbook: Leftovers from A-Z. But today, I am talking leftovers with the chef and food writer, Tamar Adler. He’s gonna tell us exactly how wine has gotten so much cooler and more accessible over the past ten years. The next one is with world renowned sommelier Andre Mack. For each episode, we’re featuring a different expert. I am here to welcome you to a special mini-series of bonus episodes.įor the next four weeks as we inch closer to summer, we will be publishing four short conversations on a topic that’s near and dear to my heart: food and wine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |