Tamar Adler

I don't think there's almost anything in my kitchen that isn't made out of something else.

But Tamar saw potential.

I kind of picked the arugula off of the burrata and then added lemon juice and olive oil to it and mixed it really hard.

So it became like a creamy dressing.

And it was so good.

I might remake a burrata dressing.

And it won't be as good because something about it sitting all night with the little bits and pieces made it better.

I will fry anything with rice into fried rice.

I will, you know, saute some aromatics.

So maybe some ginger, garlic, onion, and then whatever other leftover bit there is.

So maybe there's like a little bit of beans left.

And sort of just take the approach of making it more flavorful and crispy and then spicy and then usually adding like a squeeze of lemon.

Like you can put anything in a frittata and it'll be great.

So just like thinking of it as like, OK, well, if I don't know what to do, I will frittatize.

I probably cook for like six to eight people every single time I go in the kitchen because I can't fry rice anything if there's nothing to fry rice.

If I had a little bit of leftover blueberries, I wouldn't say leftover blueberries.

I would say like muffins to be on Tuesday with grated cheese.

I would say like four pasta this week or like cheese rinds to turn into broth.

I really liked doing that, assigning the destiny of the food and labeling it.

Last night I served olives at this party, and I had gotten them in like a plastic kind of clamshell thing from the olive lady, but I put them in a mason jar before I put them away.