Bradley Ogden

With strips of pastry covering the fruit, this is a personal interpretation of a pandowdy.Plus: More Dessert Recipes and Tips
Advertisement
Polenta Cherry Cobbler
Rating: Unrated
New!
A few spoonfuls of polenta add a sunny color and nutty depth to this twist on a classic cherry cobbler. Sour cherries are abundant at farmer’s markets in the early summer (you’ll probably want to use a cherry pitter to make short work of prepping them), but frozen sour cherries are available year round in many supermarkets as well.
Devil's Food Cake
Rating: Unrated
New!
Bradley Ogden, the founder of The Tavern at Lark Creek in Larkspur, California, knows that no matter how much we want to be coddled with nursery desserts, our standards have risen since childhood. So while his chocolate cake is as soul satisfying as you could wish for (even with beets as a surprise ingredient), it's even better than anything Mom used to make.The cake has 4 layers, so if you have only two 9-inch cake pans, plan to bake the cake layers in two batches.Plus: More Dessert Recipes and Tips
Crispy Chicken Picnic Subs
Rating: Unrated
New!
Bradley Ogden's chicken sandwich is deliciously over the top. He marinates the chicken in mustard and vinegar, fries it until it's crispy, then tops it with a tangy tomato-onion salad, crumbled blue cheese and salty bits of bacon.Plus: More Chicken Recipes and Tips
Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick. More Brunch Recipes
Advertisement
Making your own bread crumbs for this dessert is easy. Cut the bread into slices and then trim off the crusts. Tear the slices into pieces, drop them into a food processor and pulse into fine crumbs.Plus: More Dessert Recipes and Tips
Chef Bradley Ogden's 1987 recipe for ultrarich bread pudding is perfect for dessert or brunch. It can be made with store-bought bread, but it's best made with a fresh bakery loaf, sliced 1/2 inch thick. More Brunch Recipes
Making your own bread crumbs for this dessert is easy. Cut the bread into slices and then trim off the crusts. Tear the slices into pieces, drop them into a food processor and pulse into fine crumbs.Plus: More Dessert Recipes and Tips