The Sandwich to End All Sandwiches, Direct From a Top Chef’s Fridge
This jam-packed take on a muffuletta comes from a timely new book on how top cooks stock their refrigerators.
Mason Hereford’s version of the muffuletta includes cream cheese.
Source: Carrie Solomon/Harper Collins
Editor’s Note: As more people are working from home, Bloomberg Pursuits is running a weekly Lunch Break column that will highlight a notable recipe from new cookbooks and the hack that makes them genius.
Every inch of the home is under a microscope right now, but one major appliance has not gotten the credit it deserves: the refrigerator. The hard-working kitchen stalwart now has to provide shelter for everything from overzealous yogurt purchases to half-finished jars of sauce, fresh lettuces from the farmers market, and leftovers from last night’s dinner. Fridges are full these days, and they have a lot of stories to tell.