This fish sounded good, and maybe it was the cod I substituted for the sole (Whole Foods was out), but we weren’t crazy about this dish. At least the parsnips were good, as was the salad (which is becoming our favorite salad). This bread pudding is outstanding. Can’t wait to have it during the summer, when berries are at their peak. Jay and Larry both loved it.
- Crab-Meat-Stuffed Sole (Gourmet, June 2000)
- Mashed Parsnips with Lemon and Herbs (Fine Cooking #102, December 2009, p. 70)
- Arugula Salad with Grapes, Fennel, Gogonzona & Pecans (The Best of America’s Test Kitchen 2008, p. 30)
- Berry Brioche Bread Pudding (The Craft of Baking, p. 190)
