As Epicurious editors, we turn to cookbooks new and old to get dinner on the table, to bake a sweet treat, to learn something new. This month, we made pineapple pie, melted anchovy toast, and kimchi chicken wedge salad. |
“I had purchased some very fancy anchovies and was planning on just warming them to serve on toast, but they immediately liquified in the warm oil,” writes chef and Sunlight & Breadcrumbs author Renee Erickson. “And so I did what any rational person would do: I poured the resulting sauce onto a beautiful piece of toast and tasted it. So good, and among the easiest appetizers ever.” |
