Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking
We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.
Get this week’s recipe for Passatelli in Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodo
This week’s sponsor:
Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK
Hosted on Acast. See acast.com/privacy for more information.
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We step into British baking history with Regula Ysewijn for boiled jam roly-polys, three-foot-tall gingerbreads and fruitcakes that take months to ripen. Plus, we sample Estonia’s fake chocolate bar; consider dining outdoors with Adam Gopnik; and make passatelli in brodo, a simple supper from Bologna.
Get this week’s recipe for Passatelli in Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodo
This week’s sponsor:
Proven quality sleep is life-changing sleep. Save $1000 on the Queen Sleep Number 360® Special Edition smart bed. For a limited time, only at Sleep Number stores or sleepnumber.com/MILK
Hosted on Acast. See acast.com/privacy for more information.
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