If there’s such a thing as boomer cuisine, it can be found in the pages of “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso With its chirpy tone and “Moosewood”-in-the-city illustrations, the book, published in time for Mother’s Day in 1982, gave millions of home cooks who hadn’t mastered the art of French cooking the courage to try sophisticated dishes like escabeche, wild mushroom soup and that new thing called pesto This recipe, also in the book, came to The Times in a 2007 article celebrating the 25th anniversary edition
Another 5 in 5 for the win!
Make and share this Overnight French Toast Casserole recipe from Genius Kitchen.
Another recipe with praline topping
It’s always best/better to use slightly “stale” bread, aka bread you leave out for a few hours to dry out just a touch. This is much more likely to soak up all those delightful flavors & ingredients we then pour over it. The “denser” the bread it, the better. Such as Italian bread, which is a bit more lovely than french baguettes, for example.
Source: Pesto Chicken Pasta