Some of the most complex recipes have the fewest ingredients and steps—because there’s nothing to hide behind. Success hinges on high-quality ingredients and excellent technique.
Which brings me to my biggest culinary pet peeve: sub-par crostini. When made well, these delicate toasts are a blank canvas with unlimited potential. Marcella Hazan defined them as “the easy-to-make Italian equivalent of croutons,” but crostini require a high attention to detail.