藏红花米饭

我在我长大的房子里吹嘘了四棵旧苹果树，每年我从来不敢咬苹果，因为害怕瘀伤和其他酸味。但是我的祖母和母亲仍然会收集它们，每年秋天都会仔细编辑任何缺陷，然后再将它们煮熟到容器中，苹果酱和我最喜欢的矮胖的苹果蛋糕。The transformation of those apples, and the other ways my mother—who was born in the last years of the Great Depression—showed respect for extra bits of food, and made a big impression on me.In my life of relative bounty, I’m inspired by those memories to not waste food, and to find joy in the transformation of what I have around the house. Working with leftovers is, for me, really about kitchen creativity: I always feel like I do my best cooking when I have something concrete to use a springboard for the next meal. Almost always, there is something that carries over from one day to the next, shifted in flavor or texture a bit to keep things lively. That’s why my new cookbook,Secrets of Great Second Meals: Flexible Modern Recipes that Value Time and Limit Waste，充满食谱，以展示剩菜的潜力。有时转变是戏剧性的。根据您昨晚外卖的额外的米饭，以简单但华丽的甜点来做。通过在牛奶中用几块藏红花轻轻煮饭，您可以制作豪华的甜点，金布丁，上面撒上红宝石石榴种子。我在亚洲商店使用少量的甜米饭或online, to help thicken the pudding without fussing around with eggs. If you don’t have sticky rice in your house, you can still make the dessert, but it will be looser in texture. Try a cinnamon stick and the zest of an orange in place of the saffron, or substitute 1 teaspoon of matcha powder for the saffron. Whatever flavors you choose, you’re guaranteed a bowl of sweet cozy comfort to ward off winter’s chill.Sara Dickerman cooked in restaurants for many years as she was developing as a food writer. She is the author ofBon Appetit: The Food Lover’s CleanseandDried & True: The Magic of your Dehydrator in 80 Delicious Recipes and Techniques。她贡献了食物和旅行写作yabo电竞投注亚搏电竞BonAppétit，Saveur， 这纽约时报，美食与葡萄酒，西雅图亚搏电竞亚搏电竞magazine,日落, andSlate, for which she won a James Beard Award. She lives in Seattle with her husband and two children.