During the weeklong photo shoot for Tasting Table's forthcoming Back Bar cocktail primer, all hands were on deck mixing, shaking, styling and sampling 60 cocktails. Every morning, we gathered around the kitchen island while filling our coffee mugs and digging into croissants and other breakfast pastries. Not one to waste a crumb, our food editor halved leftover croissants and made them anew by smearing them with a simple mixture of puréed pistachios and sugar syrup. After the croissants baked for a bit, the crew ate them feverishly. Day-old can indeed be new.