Michel Bras purees this lush mushroom soup with bread toasted to a dark brown to thicken the texture and deepen its flavor. He learned the trick from his mother growing up in the Aubrac mountains, one ...

You might say that bread puddings are as old as ovens and were invented not just to use up stale loaves, but to fill bellies. By the time modern cooks wove them into their repertoires, they were ...

The best bread puddings are made with challah or brioche because the bread is rich but not too dense. While the puddings are usually sweet, savory mixtures with cheese are popular brunch dishes ...

1. Preheat the oven to 425 °F. 2. Toast each slice of bread and place them on a plate to cool before roughly cutting them into 1-inch cubes. 3. In a large heated pan, dry-saute the chopped celery, ...

What bountiful lives we have in the Northwest! What a gift it is to live so close to so many beautiful things to eat — I try to not to be crass about it, but I admit I do get a huge thrill out of ...

Hopefully, the only argument at your Thanksgiving table will be whether or not to stuff the turkey. We hold pretty firmly in the “stuffing on the side” camp — aka dressing. When the stuffing is cooked ...