bread
Everything Bagel Breakfast Casserole
If you’re looking for a great breakfast casserole, this has you covered. It’s a deep-dish merging of grated cheese, bagels, eggs, plant-based sausage and the crunch and savoriness of everything bagel seasoning.
A Rustic Scallion & Chive Panade
The combination of simmering broth, Gruyere cheese, onions, garlic, chives, and sourdough combine into a decadent pot of winter magic.
TLT Sandwich
A vegetarian TLT sandwich inspired by the classic BLT sandwich. This version includes chipotle-marinated tempeh alongside oven-roasted cherry tomatoes, a bit of shredded lettuce, and a generous avocado slather on a thin slice (or two) of great bread.
Roasted Tomato & Sourdough Soup
If you have both tomatoes and sourdough on hand, consider this. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic. A spicy, saffron-smacked take on pappa al pomodoro, the bread-thickened Tuscan classic.
Egg Salad Sandwich
The perfect egg salad sandwich is all about the little tweaks and a smart ratio of eggs to other ingredients. This is my favorite. Served on garlic-rubbed toasted bread with chopped celery, onion, and whole-grain mustard.
A California Panzanella
This is a wildcard panzanella. And it is very Northern California inspired - featuring multi-grain bread, a spicy peanut sauce, sprouts, and grilled or roasted tofu.
Ribollita – The Tuscan Stew you Should be Eating Regularly
Ribollita, a beautifully thick Tuscan stew made with dark greens, lots of beans, vegetables, olive oil, and thickened with day-old bread. One of my favorites.
Poached Eggs in White Wine
Eggs poached in white wine peppered with minced shallots and herbs. A simple twist that immediately transformed the humble poached egg into something just a hint special and unexpected. Served over smashed avocado on toasted bread.
Na’ama’s Fattoush
A beautiful fattoush recipe and a preview of Yotam Ottolenghi and Sami Tamimi's new book, Jerusalem.
Apple Zucchini Crostini
Inspired by a trip to Argentina, small crackers topped with an apple-zucchini relish, a tiny kiss of goat cheese, and a couple flecks of black pepper.
