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Bread that slides out of a can It might strike many Americans as a dubious culinary eccentricity, but throughout New England it is a staple, often purchased at the supermarket and served at home with a generous pour of baked beans “I had this growing up,” said Meghan Thompson, the pastry chef at Townsman, in Boston, where the cylindrical brown tower comes to the table as something of a regional wink
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Tart, fresh lemon and sweet blueberries lighten up these hearty, oat-filled muffins.
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This recipe is by Nancy Harmon Jenkins and takes 1 hour 40 minutes. Tell us what you think of it at The New York Times - Dining - Food.