Focaccia Panzanella – Not Just for Leftover Bread Anymore

Making panzanella with any kind of leftover bread is always a great idea, especially when fresh, summer tomatoes are sweet, and plentiful, but making one with leftover focaccia took this rustic Tuscan salad to a whole new level. Not only was the bread more flavorful, but the olive oil content in the bread prevented it from...to read the rest of Chef John's article about Focaccia Panzanella please follow this link to become a member.)

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Big Bubble Focaccia – No Kneading, But a Lot of Everything Else

Just because a bread recipe is “no knead” doesn’t mean it’s no work. It just means we don’t knead, which is definitely the case here, since this dough is way, way too wet for that kind of thing, but we do fold, and stretch, and turn, and pull, and wait, and wait, and wait. So, if you were looking for fast and easy, this is not the...to read the rest of Chef John's article about Big Bubble Focaccia please follow this link to become a member.)

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California Roll Rice Noodle Bowl – Help Wanted, No Experience Necessary

Making sushi at home isn’t a very common occurrence. There’s no “Sushi Thursday” sandwiched between “Taco Tuesday” and “Pizza Friday.” Most people don’t feel like they have the ingredients, techniques, and experience to pull it off. Even the simplest of sushi bar offerings, the California Roll, requires a very...to read the rest of Chef John's article about California Roll Rice Noodle Bowl please follow this link to become a member.)

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Blueberry Cornmeal Galette – Freestyle Wrap

There are foods that just work amazingly well with each other, and the combo of blueberry and cornmeal is a great example. That goes for both the flavor and texture, as the soft, sweet nuggets of blueberry are a perfect partner for the gritty goodness of the...to read the rest of Chef John's article about Blueberry Cornmeal Galette please follow this link to become a member.)

Follow this link to get a complete, printable written recipe for Blueberry Cornmeal Galette!

And, as always, enjoy!

If you want more information about why the blog format has changed, and why we're now offering complete written recipes, please read all about that here.