Ribollita literally translates to “reboiled.” Like much Tuscan cuisine, the soup has its origins as a peasant food. It was made by reheating the previous day’s soup and adding in stale bread to thicken it and give it a more stew-like consistency.
Bread
This recipe is a must-have for any Thanksgiving dessert table. My mother used to make this cake when I was a child. This recipe is actually her mother’s (Bubby of Apple Crisp fame) recipe, but she doesn’t make it anymore. I have enjoyed this recipe all of my life but it wasn’t until I went vegan that it occurred to me that this was an already-vegan recipe. My mother makes the cake in a round tube pan and covers it with a sweet frosting. To this day, that is seriously still my favorite way to have this cake. However, Michael was not a fan of the icing on it, and we really didn’t need the extra fat and sugar. In fact, the first time I made this for Michael, he said that his Aunt Carol made almost the exact same cake, but without the icing and it was a staple
No yeast and no rising are required for our Cheesy Beer Bread. The beer does all the work for you. Just a few minutes to prep, less than an hour to bake and you have your own fresly made bread.
