Iconoculture: Canned peas. Jarred mayo. Even (gasp!) store-bought pie crusts. Once banished from the gourmet kitchen, they’ve come back with a Twist of the Wrist in a cookbook by famed chef Nancy Silverton. Her recipe for luring lapsed cooks back to the stove? Quick-and-easy meals that jazz up gateway ingredients like boneless chicken breasts with jarred or canned delicacies like tapenade, capers and white asparagus.
“You talk to a chef who works all day and comes home hungry, these are the things they make,” says Silverton, who tapped pals like Gourmet editor Ruth Riechl for recipes. “They don’t come home and make a braise”.
Canned foods make a gourmet comeback [Iconoculture]
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