I have a new recipe up at my column at the San Francisco Chronicle this week and it’s a way for you to use up your sourdough starter to make soup. The acid in the starter will act as a souring agent and the starch in the flour will help the thicken the base of your soup, so its 2 for 1 but an easy way to reduce waste. The recipe for the soup is quite simple and easy and I’ve given options for you to manipulate and make it your own.
Another fun way to utilize some pantry staples is this quick and easy, flavorful hazelnut-cucumber salad that is dressed with mustard oil that I wrote for Serious Eats.
Stay safe and don’t forget to check in on Sunday, when I reveal some of the different cover options that went into making my new cookbook.