The mod­ern cook

The Guardian - Feast - - News - Anna Jones

We have reached peak av­o­cado on toast. While I will al­ways love it, the time has come for some­thing else. This win­ter in LA, I went to Kis­met, a res­tau­rant famed for its Cal­i­for­ni­ca­tion of Mid­dle Eastern food. The dish du jour? Broc­coli toast. I was scep­ti­cal. Broc­coli, I thought, lacks the creami­ness to be a good toast top­ping. I was wrong. Teamed with tahini and spice, it was all

I could have asked for. Here is my ver­sion, plus five more toast top­pings. Step aside, av­o­cado.

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