Would you believe that the creamy, sweet comfort food started out as a very different dish: a bland, white stew made with chicken or fish, plus sugar?

As far back as the 12th century, it was enjoyed by the wealthy at regular meals, and fed to them when they were under the weather.

In the 17th century, the original dish—which most likely would have few takers today—evolved into the dessert pudding we know and love.

Check out the history of vanilla pudding, along with a vanilla pudding recipe and a bunch of suggested garnishes.

The recipe can be varied to make butterscotch pudding and chocolate pudding, too.

For a special treat, fill tart shells with the pudding; garnish and enjoy a special dessert.

Happy National Vanilla Pudding Day!

After years of blogging on the topic as a food allergy advocate, Sloane has turned her challenges into a helpful book: Allergic Girl: Adventures in Living Well with Food Allergies.

As an LMSW (Licensed Master Social Worker), Sloane advises others on how to move beyond the fear of food allergies and live a full and enjoyable life while dining out, dating, attending work functions and traveling.

Anyone who has food allergies—or a loved one with food allergies—will find this book very valuable.

Have a gluten allergy? Check out our reviews of delicious gluten-free foods.

Switch a green salad for a bean salad, beet salad or hundreds of other options. (photo © Sarsmis | iStock Photo).

Leafy greens make up only one of seven categories in Chef Joyce Goldstein’s book, Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings.

In the Mediterranean, “salad” includes everything from tabbouleh to white beans and prawns in a lemon dressing, to small plates of mezze, antipasti, and tapas.

Other salad categories are based on beans, fruits, grains, and proteins, such as meat, poultry, seafood (and although not part of Mediterranean cuisine or this book, tofu).

Vegetables need not be green: Think of these two recipes in the book:

 
Alternative dressings change the nature of the dish. Substitute walnut vinaigrette with the beet salad and it goes from Greek to French. Substitute tahini dressing and it becomes Middle Eastern.

Here’s Chef Goldstein’s recipe for a mint vinaigrette. Toss it with matchstick-sliced zucchini and carrots; use it with asparagus, bean salad, beet salad, carrot salad, citrus salad, grain salad (bulghur or quinoa, for example), seafood salad, and spinach salad.

Ingredients

 
Preparation

1. COMBINE lemon juice and chopped mint in a small saucepan. Bring up to a boil and remove from heat. Let steep for about 10 minutes. Strain into a mixing bowl. You will have about 1/4 cup.

2. ADD the remaining ingredients and whisk them together. Toss with salad ingredients and serve.

More about Chef Joyce Goldstein.