This little number pairs pork with prunes and sourdough for a sorta savory, sorta sweet stuffing that goes spectacularly with the holiday turkey.
These breads are chockfull of Portuguese sausage, including linguica and presunto. Add cheese, like a robust Sao Jorge, and they become a meal in themselves.
There’s cornbread, and then there’s cornbread enhanced with bacon and corn kernels and ample good ol’ bacon drippings–just as god intended.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy, boozy fried dough goodness. Trust us, you won’t want to bid them ot ciao.
Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.
A rich, sweet, Mexican Day of the Dead tradition. (Why yes, some cultures celebrate their dead, rather, their dearly departed with bread.)
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