Recipe: Sara Jenkins's Panzanella

Panzanella Salad Thinly sliced radishes bring some invigorating bite to Sara Jenkins's version of panzanella, a traditional Italian salad made with torn bread, tomatoes, and basil. Get the recipe here.

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The Bookshelf: Beard on Books Recap

olives and orangesYesterday, at Beard on Books, Sara Jenkins discussed her cookbook Olives & Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus & Beyond with guests at the Beard House. She joked that she is “really a home cook who got misplaced in a professional kitchen,” and in testing recipes for the book she happily rediscovered the joys of home cooking. Jenkins truly believes that simplicity rules: “The greatest thing you can do to food is not mess it up.” As the daughter of a foreign correspondent, Jenkins grew up throughout the Mediterranean. While in Italy, Lebanon, and Cyprus, she was exposed to a rural existence where electricity was a novelty and eating with friends and family was at the heart of life. Her memories are filled with good food and wonderful

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The Bookshelf: Olives & Oranges

We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges,  which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors. olivesoranges1. Olive Oil “I could never live without olive oil—extra virgin, of course.” 2. Za’atar “I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.” 3. Piment d’Espelette “This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.” 4. Dried Pasta “You can always make something with pasta. I look for artisanal pasta

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The Bookshelf: Olives & Oranges

We asked Sara Jenkins, chef/owner of NYC's wildly popular Porchetta and co-author of Olives & Oranges,  which five pantry items she always has on hand. Tomorrow, May 13th, Sara Jenkins will be joining us in the Dining Room of the historic Beard House for Beard on Books, a monthly literary series featuring some of the food world's most celebrated authors. olivesoranges1. Olive Oil “I could never live without olive oil—extra virgin, of course.” 2. Za’atar “I do everything with it. I put it on fish, chicken, even sprinkle it over thick yogurt with olive oil to use as a dip.” 3. Piment d’Espelette “This coarse-ground dried chile has some kick but isn’t too hot. I use it for everything from salads to roasted vegetables and braised meats.” 4. Dried Pasta “You can always make something with pasta. I look for artisanal pasta

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