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Breads

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Top Breads Articles

Displaying items 56-66
  • Counter Intelligence: Industriel's aggravating fusion

    Counter Intelligence: Industriel's aggravating fusion
    Industriel, it should be mentioned, is a restaurant that can leave a certain kind of person sputtering with rage. It is decorated in a kind of Depression chic, for one thing. Walls are paneled with old wooden soda crates. Banquettes are upholstered in a...
  • Recipe: Basque seafood soup (Sopa de pescados y mariscos a la vasca)

    Recipe: Basque seafood soup (<i>Sopa de pescados y mariscos a la vasca</i>)
    Total time: 2 hours, 10 minutes Servings: 6 Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1 pound whole, small shrimp 1/4 cup plus 2 tablespoons olive oil,...
  • Scones' wedge issue: Homemade beats pre-made

    Scones' wedge issue: Homemade beats pre-made
    Scones are one of the basic pleasures in life. Like biscuits with a touch of added sweetness, the best scones are delicate and light yet somehow wonderfully rich, each bite suggesting bits of butter that have all but disappeared, leaving behind tender,...
  • Spain's flavorful seafood soups

     Spain's flavorful seafood soups
    — At the village market, my friend Pepa buys a couple of small white fish, a handful of clams, a few shrimp. I ask what she's preparing. "Una sopa marinera, de pescado," she replies. A fish soup. Nothing fancy, no complications, just a simple home-...
  • Counter Intelligence: Bizarra Capital, a dreamland Mexican-style gastropub

    Counter Intelligence: Bizarra Capital, a dreamland Mexican-style gastropub
    I'm not sure if it was the influence of some carne asada fries during a recent trip to San Diego or a dinner at Guelaguetza accompanied by a particularly potent dose of mezcal, but I had a dream about mole fries a few weeks ago. It was a rather vivid one,...
  • Cookbook favorites

    Here are samples from three of my favorite books. From "Mediterranean Food" by Elizabeth David Ratatouille aux Oeufs 1 lb. potatoes, 3/4 lb. onions, 2 cloves of garlic, 3 small marrows (zucchini), 3 tomatoes, 3 green pimentos (sweet peppers), eggs,...
  • Critic's Choice: Stock up the picnic basket

    Critic's Choice: Stock up the picnic basket
    This weather practically demands a picnic. But having the time to make the entire spread is often more dream than reality. That's where some of L.A.'s top restaurants step in with takeout picnics to order. OK, you didn't make everything yourself. Get over...
  • Melons play more than sweet melodies

    Melons play more than sweet melodies
    My dad has never been much of a food guy. I still remember his go-to comfort dish when I was a kid was something he called "bread soup," which, if I recall correctly, consisted of torn-up white bread soaked in milk. I guess growing up in North Dakota will...
  • Homemade English muffins: righto!

    Homemade English muffins: righto!
    A warm, freshly made English muffin has the subtle tang of yeast-risen dough and a golden-brown crust. Split it open and the crisp exterior gives way to the most delicate interior, light as air, yet slightly chewy, full of peaks and crevices — those...
  • Recipe: English muffins

    Recipe: English muffins
    English muffins Total time: 50 minutes, plus overnight proofing and rising times Servings: Makes 1 dozen muffins Note: This recipe calls for instant yeast or rapid-rise. The recipe calls for a stand mixer; the muffins can also be mixed by hand,...
  • Review: True Italian finds a home at Gusto

    Review: True Italian finds a home at Gusto
    West Third Street used to have such a quirky charm for a neighborhood shopping district. For the past few years, though, glitzy boutiques and boites have displaced some of the old places as it gets a makeover as glamour puss. One welcome — and...