Bread pudding is an ancient dessert, likely dating back to the 12th century. People soaked stale, rock-like hunks of bread in water to make them palatable. I’m not sure how a mushy, moldy bit of re-hydrated wheat scrap evolved into the rich, sweet and satisfying dessert made famous by diners across America, but I guess…
Normally made with the small calms called ‘Little Neck’, at least in the eastern U.S., Clams Oreganata has been a favorite Italian appetizer since at least “The Golden Age of Pompous Dining”. When I cooked professionally during that fabled culinary period I served many a portion and they were tender and delicious. But I don’t…
This is a wonderfully versatile dressing that can be used with roast chicken, turkey, duck or goose. It’s great for stuffed pork chops and can be rolled up in chicken, pork or veal cutlets. Your holiday crown roast of pork would certainly benefit from having this recipe cooked inside the crown. Truth is, it makes…
