Chef, publisher and television personality Christopher Kimball is stopping by the TODAY kitchen to share a few of his go-to comfort food recipes from his new Milk Street cookbook "Cook What You Have: Make a Meal Out of Almost Anything." He shows us how to make cheesy tomato soup with spinach, and pizza quesadillas (aka "pizzadillas" with olives using humble ingredients always in your pantry.
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All cultures are, at their foundation, frugal in the kitchen, and this recipe, bread and tomato soup, transforms a simple leftover into a bright, rustic dish. Throw an egg on top and it's a satisfying meal.
Everyone loves pizza but not the time and effort. Here, we take large flour tortillas and, using a skillet, produce amazing pizzas with tomatoes, cheese and olives. From skillet to oven in minutes.
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