Bread for dinner recipes – New York Times
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Writing this newsletter is easier for a few weeks than others. Inspiration makes no calendar. Often, it strikes me in the metro, where I will hammer a few paragraphs in my application of notes, or in the shower, where I reached my phone perched on the rim of the sink and will dictate a burst of lining in the vocal application, my reflections on the pesto punctuated by a track track on porcelain.
Other weeks, I jostle myself to collect something, based on changing seasons like my guide. Monday, I sent my publisher, Mia, a cascade of undecided messages. “Maybe frozen peas?”
Once I sat down on a few spring stars – pea, asparagus – words have escaped me. I love them both! But I don't want to eat peas and asparagus right now, even if it's finally April. I want to eat bread for dinner. It is a difficult sale for a newsletter called “The Veggie”, but the challenge moved me.
If you too want to eat bread for dinner, either because you are tired, inspired, or I don't know, I train for a marathon, I'm here to say that you canAnd you can do it with the virtue that we often seek at the bottom of a bowl of vegetables. Take the chopped salad of Lidey Heuck with chickpeas, feta and lawyer. Yes, it is richly green, sports lettuce, cucumber cut into dice, green olives, green onions, capers and herbs (dill, basil, mint or parsley). But it is also a tag in my hour of carbohydrates, a ship for crisp croutons and sprinkled with olive oil.
Hired salad with chickpeas, feta and lawyer
See this recipe.
The bread salad is a benchmark for the fight against waste for your outdated heels, your hot dog buns, your last pieces of pita or lavash, or – haulage – A bagel past-Prim. Give one of them a new life in the oven, to get into the salad of tangy dooymaaj and herbaceous of Naz Deravian, the spicy pea salad of Hetty Him McKinnon with Tahini, Yotam Ottolenghi salad with Bagel Crêtons, the Lidey tavern salad.
The dips are a nice excuse to eat bread for dinner, not that we never needed it. The fucked fumes of Carolina Gelen de Carolina's spicy eggplant dips? Yotam butter dip with fried onions and preserved lemon? The grass -to -grass cottage cheese dip rich in protein from Yossy Arefi? Here is the bread.
And then there are pizzas and flat breads, among the most reliable dinner breads. Record Ali Slagle's curly pizza to have a little effort in the tank, and the French pesto and mozzarella from Dawn Perry or smoked flat breads from Ali and smoked broccoli at the service station.
Another thing!
I have the privilege of sitting in front of the singular Melissa Clark at the office of the New York Times, and we were able to look at our small desk to talk about bread for dinner yesterday. “Ooh, ooh, ooh, can I tell you about my croutons?” She asked me. Getting small pieces “How she does” from Melissa is the largest treat offered by an outdoor floor plan.
Here is her croutons: she breaks peeled garlic cloves and pieces of torn old bread – “you should use the old bread” – and throw them in a saucepan with enough olive oil to coat the bottom. “It's important – low heat.” She throws bread and garlic until they are golden and crisp, 10 to 15 minutes. Then Melissa adds salt and glitter on a little parmesan, “which creates a frico crust on the whole.” Sometimes she adds flakes of red pepper or a touch of rosemary. Above all: “You have to eat the garlic.”
Certain days, like bread for dinner, she will put the croutons in a bowl alongside olives, and it is dinner. “Do we really want a salad?” she said laughing.
Thank you for reading and seeing you next week!
Send us an email to Theveggie@nytimes.com. Newsletters will be archived here. Take my hand to my colleagues at kitchencare@nytimes.com If you have any questions about your account.
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