In dishes like ribollita, açorda, and mille fanti, a little bit of week-old bread becomes a comforting porridge that will put you to sleep—in a good way.
When the best-selling non-cookbook came out nearly 20 years ago, it proposed a new kitchen psyche for the new millennium. But the way we cook has changed a lot since then.
Thanks to Whoppers and Carnation Instant Breakfasts, we tend to associate malted milk powder with chocolate. But the flavor is starting to show up in some surprising places.