Laura Klein: Kristine, what kept you inspired during your 20 years at Bon Appetit magazine creating and selecting recipes for the home cook?Kristine Kidd: I love to cook and eat good food and am curious about new cooking styles, places, food and ingredients. I’m just curious and have a love of the topic and I’ve always been interested in food.
I also love leftovers. It’s fun to come up with something new with whatever is in my pantry and refrigerator, and I keep a well-stocked pantry so I don’t make an extra stop at the market.
KK: I get inspired by the season and what’s in the farmers market and start with the vegetables instead of the main course. I go to the farmers market at least one time a week. Most of my recipes in the book include vegetables.
KK: It’s important to preserve the oceans from over fishing, harmful fishing methods or harmful ways of raising fish. Farmed salmon is a disaster for the environment and humans. Artic char is farmed successfully. Go to SeafoodWatch.org to find out which fish is sustainable in your location. You can also download an app.
To reheat, cut a bundle in half and microwave 1 bundle for 30 seconds at a time until it is warm or microwave 2 bundles for 1 minute at a time until it is warm. I have never tried freezing these because there are never any leftovers, but my guess is they would freeze well. Just wrap tightly in plastic wrap.
*Directions to make chicken cutlets: Cut the breast into cutlets by cutting the breast in half and then I cut the thicker half horizontally. Pound out the chicken to ¼ inch thickness by placing chicken between plastic wrap and use a mallet or rolling pin to pound it.