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[1] . [2] Provolone, originally made in a round or oval shape, is now made in loaves and wheels as well (photo courtesy DiBruno Brothers). Bel Gioioso, the Wisconsin-based Italian cheesemaker, sent us this pull-apart cheese bread recipe. A boule (ball)-style Italian pull-apart bread, it’s made with provolone cheese, marinara sauce, garlic and seasonings.…
Continue reading “RECIPE: Pull-Apart Cheese Bread, Or Halloween Brain Bread?”
October 16th is World Bread Day. To celebrate the occasion, our colleague Hannah Kaminsky fulfilled a long-time goal: making homemade bagels. She finally found a recipe that overcame a barrier: “Traditional recipes call for lye, which is threatening enough to send me straight to the bakery, rather than the kitchen,” says Hannah. But then, a…
Continue reading “TIP OF THE DAY: Homemade Bagels”
[1] For fall, replace avocado toast with sweet potato toast (photo courtesy François Payard | New York). [2] Balsamic vinaigrette: so easy to make, we don’t understand why people buy it pre-made (photo courtesy Canola Eat Well). Chef François Payard has put a seasonal twist on the ubiquitous avocado toast: sweet potato toast! We…
Continue reading “TIP OF THE DAY: Replace Avocado Toast With Sweet Potato Toast”
Got rolls? Here’s the recipe for these typical soft, white dinner rolls from King Arthur Flour. For harvest season, add these slightly sweet, light-gold rolls from King Arthur Flour to your bread basket for a tasty change of pace And why just dinner? Enjoy them at breakfast and lunch, too. WHAT’S A DINNER ROLL? There…
Continue reading “RECIPE: Pumpkin Dinner Rolls”
Don’t let summer slip away without trying this sunny bruschetta, for breakfast, lunch, snack, or a first course at dinner. It was created by Kelley Epstein of Mountain Mama Cooks (her mountain is in Park City, Utah). The recipe was sent to us by Vermont Creamery. You can use flavored goat cheese instead of plain.…
Continue reading “RECIPE: Summer Squash Crostini With Goat Cheese”
