As I turned the pages of 'Death and Croissants', I couldn't help but crave the flaky, buttery goodness of French pastry dough for breakfast. And what better way to satisfy that craving than with a classic , elegant, and delicious Tarte Tatin, made with fresh rhubarb from my garden and puff pastry?

I’ve been spending a lot of time browsing through the old church cookbooks Christina has been collecting for her writing project. And I’ve slowly been marinating an idea… I wondered what it would be like to transform some of those recipes into fresher, more modern dishes without the canned, store-bought, pre-packaged ingredients. This particular recipe caught my eye because of its simplicity and the sense of home it communicated.

Hi y’all, Jess here - co-founder of Leftovers Community. Today we’re going to share the story behind our brand new logo. As does everything you’ll see here at Leftovers, this tomato has a story. We chose the green tomato - green specifically - because it represents potential.

I was wrangling hot and fragrant sourdough bread from the oven on a winter morning when I thought, “I need to make a stew to accompany this bread.” Our daughter Erika and my little sister Camila were coming over later that day for Sunday Supper. They’d gone out on the town the night before, and I knew they’d need a warm dish to bring them back to life.

Pisca Andina is a dish I grew up eating in the city of Mérida, of the Venezuelan Andes. This area has cooler temperatures, and this dish reflects that fact. Enjoying a bowl of warm Pisca Andina on a cold morning, brings me back to those memories which still live with me; the view of the mountain, the snow capped Pico Bolívar, and the fresh air of the Sierra.

Focaccia is a great way for new bakers to experiment with higher hydration, and the olive oil makes the dough very manageable.

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