Jam Roly-Poly and Giant Gingerbread: The Strange History of British Baking

We step into British baking history with Regula Ysewijn for
boiled jam roly-polys, three-foot-tall gingerbreads and
fruitcakes that take months to ripen. Plus, we sample Estonia’s
fake chocolate bar; consider dining outdoors with Adam Gopnik;
and make passatelli in brodo, a simple supper from Bologna.


Get this week’s recipe for Passatelli in
Brodo: https://www.177milkstreet.com/recipes/passatelli-in-brodo


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