LEARN A NEW TRICK
Be a Bread Winner
The best thing since sliced bread? Sliced bread fried in “an obscene amount of extra-virgin olive oil,” declares Samin Nosrat in her new cookbook, Good Things: Recipes and Rituals to Share with People You Love, which comes out this month. In it, Nosrat (Salt, Fat, Acid, Heat) shares easy whip-ups chefs usually keep to themselves, like fried bread: Set a pan over medium-high heat and add enough oil to generously coat the bottom. Lay in a slice of thick, crusty country bread and cook until browned, letting it soak up the oil. Flip, adding more oil if needed, and brown the other side. “What you’ll end up with isn’t toast,” Nosrat writes. “It’s more like a warm, golden crouton—crunchy on the surface,…