October 20, 2012 |
Bruschetta doesn't really need a recipe, but it does require the best ingredients you can find. First of all, a crusty loaf of bread with some texture and holes to it. My favorite is the country loaf from the original La Brea Bakery in Los Angeles. Day-old is perfect. After all, this - and many other Tuscan dishes - came about as a way to use up old bread. Then you need some plump fresh garlic cloves and a bottle of either olio nuovo (new oil, a good one is available from Rare Wine Co. in Sonoma starting the first week of December)
September 23, 2012 |
To Americans, "loaf-shaped" connotes something rectangular with definite square corners. That wouldn't occur to people in most of Europe, where nearly all breads are baked free-standing--the long French and Italian loaves, the round rustic breads found from Russia to Spain, fancy braided harvest loaves and so on. Only in the Netherlands and the English-speaking world is bread usually baked in rectangular loaf pans. England and Holland changed to the loaf pan because it was more convenient for bakers and in order to get a higher loaf (because the dough can't spread sideways as it bakes, loaf-pan bread rises higher)
September 1, 2012 |
Dear SOS: My friends and I were in New Orleans in March and ate at this wonderful restaurant on St. Charles Avenue. For dessert we shared their sweet potato bread pudding. Any chance you can get that recipe for us? It was yummy! Kate McPike Rancho Cucamonga Dear Kate: Unapologetically rich, Zea's dense sweet potato bread pudding has an almost cake-like texture, with a crunchy pecan topping. It's great on its own, but baptized with a thick, sweet rum sauce, it's downright inspired.
August 30, 2012 |
A touch of fresh-toasted bread crumbs can literally transform a dish, whether you're sprinkling them over vegetables or gratins, and they even work magic drizzled over desserts. They can elevate a simple pasta dish, too, as Food editor Russ Parsons shows in this amazing (and simple) recipe for spaghetti with arugula and garlic bread crumbs . For more quick-fix dinner ideas, check out our video recipe gallery . Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.
August 14, 2012 |
I got back from Seattle dead tired from the flight. I know, I know, it's just 2½ hours, but I was seated in front of a family traveling with at least four screaming kids. (And I was unlucky enough to have been on the same flight with them going out as well!) I was starving. I set down my bags and pulled out the loaf of bread I'd bought at Sitka & Spruce , which my friend Roberta claimed was the best in the city. Must be, because the four of us devoured an entire loaf before dinner at her house.
August 3, 2012 |
There are a number of bread recipes that suggest proofing your dough in a banneton (or brotform) . A banneton is a type of basket, usually wicker, used to help shape the dough and give it structure as it rises. A banneton is a great gadget to have on hand if you bake a lot of bread, but it can be expensive, and might not (yet) be worth the investment if you're new to breads. The solution? Use a basket you have on hand. A colander or strainer will even work in a pinch.
July 21, 2012 |
Dear SOS: I'd love to get the recipe for goat cheese bread pudding from Nopa in San Francisco. It's the best one I've had, and I'm eager to try to duplicate it. Margaret Briggs Altadena Dear Margaret: Nopa's savory take on this classic comfort food is wonderfully rich yet amazingly light in texture, the bread cubes breaking down into a luxuriously soft pudding. Served alongside a simple salad, it makes the perfect meal. Nopa's goat cheese bread pudding Total time: 3 hours, plus overnight refrigerating and chilling times Servings: 12 to 16 Note: Adapted from Nopa in San Francisco.
July 17, 2012 |
(Editor's note: Writer Mary MacVean tried out trainer Jackie Warner's diet plan from her new book “10 Pounds in 10 Days.” Here's her experience. Read about her previous days , too.) Day 7 We don't have a scale at home, so this was the first day I weighed myself since starting on “10 Pounds in 10 Days.” I knew I'd lost weight because of the way the waistbands fit on my clothes. The moment comes: Six pounds less than when I started. I'll take it. I hope it's enough of a cushion for the day ahead, which is likely to be a doozy.
June 30, 2012 |
Dear SOS: I recently moved from San Luis Obispo to Denver. I miss the berry bars at House of Bread in San Luis; they were my favorite breakfast after a run or before class, and they were even my last meal before commencing the 18-hour drive from SLO to Denver! I'd love the recipe so I can have a slice of my old college town here in my new big city. Thank you! Gabby Robinson Denver Dear Gabby: These bars are rich and buttery, with nice tart and sweet notes from the jam, and you might never guess how easy they are to make.