The panade recipe in The Zuni Cafe Cookbook combines simple ingredients like broth, cheese, and onions into a comforting, decadent dish that can be endlessly adapted.
The bubbling cubes of brothy bread and caramelized onions silkily merge with molten threads of cheese, creating a knee-buckling sensory experience that elevates basic ingredients into a winter magic.
Judy's original recipe includes chard, but I prefer using scallions, showcasing how easily the panade can be personalized with seasonal ingredients for a unique twist.
Whether you choose a chewy artisan sourdough or your homemade loaf, the bread selection is crucial, and personal preference plays a significant role in achieving the perfect panade texture.
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