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Grilled Panzanella Salad

There's many ways to deal with day-old bread. Grind it into bread crumbs for your mac and cheese, soak it in custard and bourbon for bread pudding, stuff your turkey with it, or if all else fails, just do what I do and use it up in your homemade dog food. But right now—early fall—is about the best time of the year to make panzanella. The classic Northern Italian salad of day-old bread and tomatoes is best at this time of year, when the last tomatoes of the summer have ripened beyond capacity and are splitting open with excess juice.

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1 Comment | Posted by J. Kenji López-Alt, October 4, 2010 at 11:30 AM
Tagged: bread, Italian, panzanella, salads

Market Scene: Everything's Coming Up Orange in California

Note: On Mondays, one of our various Market Scene correspondents checks in with what's fresh at farmstands, what's coming up, and what you better get while the gettin's good. This week, we hear from Los Angeles correspondent Leah Greenstein of SpicySaltySweet. Take us to the market, Leah! Persimmons from Peacock Family Farm. If fall had an official color—like poppies are the official flower of California, Humuhumunukunukuapua`a is the official fish of Hawaii and Crocs are the official shoe of Mario Batali—it would have to be orange. Vibrant, warm and evocative of piles of crisp leaves perfect for jumping in, or the jack-o-lantern shrapnel you wade through the morning after Halloween, orange permeates the season. Here are some of my favorite...

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Post a Comment | Posted by Leah Greenstein, November 2, 2009 at 3:30 PM
Tagged: beets, California, celery root, farmers' markets, flowers, Hollywood, Los Angeles, Market Scene, panzanella, persimmons, quince, shallots, squash