Black Bread Torte: chocolate, pistachios, rum … topped with whipped cream and cherry jam. Made from pumpernickel breadcrumbs. What? Yes!
breadcrumbs
Rosemary Chicken and Chèvre Stuffed Portabellas
Rosemary Chicken and Chèvre Stuffed Portabellas: pick up a rotisserie chicken on the way home from work, and these large, meaty, cranberry-studded mushroom caps will come together quickly and easily.
Bacon Wrapped Chicken Thighs Stuffed with Portobellos, Rosemary, Pistachio, and Goat Cheese
(Bacon Wrapped) Chicken Thighs Stuffed with Portobellos, Rosemary, Pistachio, and Goat Cheese. Need I say more? Whether or not I need to, I will: elevated, sophisticated, almost too good to be home cooking.
Spaghetti with Sun Dried Tomato Almond Pesto
Spaghetti with Sun Dried Tomato Almond Pesto (and a touch of garlic): a zesty pasta sprinkled with fresh, seasoned, breadcrumbs and drizzled with olive oil
Gratin of Baked Fennel, Onion, and Red Bell Pepper with Gorgonzola and Danish Sausage
Gratin of Baked Fennel, Onion, and Red Bell Pepper with Gorgonzola and Danish Sausage (Medisterpølse) is genuine comfort food, but at the same time, it’s an easy bit of everyday cooking.
Tuna Two-Way: From-Scratch Tuna Casserole
Tuna Two-Way: From-Scratch Tuna Casserole with egg noodles (of course) and mushrooms in a chicken-broth béchamel, topped with fresh bread crumbs. Homemade comfort food.
How to Cook Pierogi
Pierogi may not be easy to make, but they’re easy to cook. They can be served simply boiled once or twice, or fried – perhaps after having been breaded with bread crumbs or crackers. Although they reheat fantastically, they do not take to that greatest reheating mechanism of all time: the microwave. If you want to eat pierogi like a true Pole, serve them with sour cream.