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For panzanella or for any salad — this is absolutely the best thing to do with a loaf of bread that’s getting stale. Obviously, there are endless spin-offs and variations, this, however, is a good jumping off point.
Approximate quantities: 5 slices of bread, slight stale; 2 tablespoons of olive oil; 2 tablespoons of vinegar; salt, pepper, and 1 teaspoon of finely diced chives or 1 large clove of garlic sliced lengthwise
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“To cook corn on the grill is to enter into a world of debate” –@samsifton
I like to keep it really, really simple with grilled corn: Husk, wash and scrub — scrubbing will also help remove the silks — and then drizzle with a small amount of neutral, vegetable oil salt, and pepper
Approximate quantities: 10 corn, husked, washed, and scubbed; 3 tablespoons of grapeseed oil, salt, and pepper
Drizzle the corn with the oil and salt and pepper, or, if you don’t have a steady drizzling hand, it’s also easy to roll them in vegetable oil, salt and pepper in a large, rectangular Pyrex baking dish just before grilling
Grill at a medium high-heat for about 12-14 minutes, turning them half way through
Read moreReally, beyond exciting!
Thanks so much to Food52 and to all of you who voted for my recipe! You can see the recipe that I submitted here and the original recipe here!
Also thank you to my Mom, Peg, and my husband, Ryan, for encouraging me to start writing down my recipes two summers ago. To my friends Phil and Nicole and their Moms, Lisa and M.c., for their tireless digital encouragement. And to my Dad for exclaiming over everything that I cook, you know, like Dad's do.
Other things you might be looking for: More about me, all of my salad’s so far, and a full index. Otherwise, happy chopping!
Photo by Bobbi Lin.
My panzanella recipe won Food52’s greatest salad contest!
You can see the recipe that I submitted here and the original recipe here!
Approximate quantities: 2 lbs of wax beans, trimmed; 6 cloves of garlic, smashed and roughly chopped; 2 tablespoons of olive oil and 2 tablespoons of grapeseed oil; 2 teaspoons of salt; 1/2 teaspoon of crushed red chili flakes; a few grinds of fresh pepper
Toss all together in a large, rectangular Pyrex baking dish or on a sheet pan an hour or so before grilling
Grill in a grill basket on medium heat for about 10-12 minutes, turning or shaking the grill basket halfway through
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My panzanella is a finalist in Food52’s greatest salad contest! You can see the recipe that I submitted here, the original recipe here, and you can vote here!
Approximate quantities: 5 ounces baby kale; 6-8 French breakfast radishes, quartered, length-wise; 15 orange cherry tomatoes, halved; 1 cubanelle pepper, cut into thin strips; 2 ears of grilled corn; 1 1/2 grilled chicken breasts, roughly chopped; 1 avocado, cubed; drizzled with BBQ sauce, apple cider vinegar, olive oil, salt, and pepper to taste
Serves two as a main.
I keep making and also tinkering with Melissa Clark's Creamy Corn Pasta with Basil and, spoiler alert, everyone is hotter in sunglasses, and everything is better grilled.
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I had a few pieces of sourdough bread leftover from the loaf that I bought last weekend at Ithaca Bakery so I planned to make Ina's panzanella -- but as summer Sundays frequently go I didn't end up having exactly what I needed on hand. So, it was caio to Ina's version and time to improvise.
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