Currently viewing the tag: "stale bread"
Plum-thyme or basil-grapefruit soda. Cookies flavored with black pepper, cinnamon and candied orange peels. Salted breadcrumbs for a savory pie crust. A graduate of the French Culinary Institute’s Pastry Program and veteran of several New York restaurants including Chanterelle and Patisserie Colson, Baumann shares her culinary skills with Expendable Edibles food philosopher, Nancy Gershman. Renee [...]
Gratin with Béchamel Sauce from leftover pasta; Rosé Berry Compote from past peak berries and Coconut Macaroons or meringues from extra egg whites – some of the French-inspired recipes LA food photographer-writer Sylvie Shirazi shared with Nancy Gershman of Expendable Edibles. Sylvie Shirazi: “The philosophy behind Expendable Edibles resonates with me because one of my earliest memories is of [...]
Bird treats from stale bread rolled in birdseed and peanut butter and an antipasto spread composed of simmered ‘n chilled pickled condiments, from Calgary’s “One Smart Cookie”: supermom Julie Van Rosendaal of the blog DinnerWithJulie.com. Julie Van Rosendaal: “Discovering Expendable Edibles was exciting. I love leftovers. As with all food there are foods that people [...]
“They call me the ‘Scavenger’ … they say it not in a mean way, just: Got something left over? Give it to Chef Gris.” Food Philosopher Nancy Gershman interviews Chef Chris Gesualdi on the Culinary Arts faculty at The Institute of Culinary Education (New York City). Prior to teaching at ICE, Chef Gesualdi worked with Rakel’s [...]
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