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French Bread

A collection of news and information related to French Bread published by this site and its partners.

Top French Bread Articles

Displaying items 23-33
  • Recipe: Soupe à l'oignon gratinée

    Recipe: Soupe à l'oignon gratinée
    Dear SOS: Some 40 years ago while in Paris, four of us made a late night trip to the Halles [produce] market. The workers were huddled around this stand that was selling onion soup and we ordered some to warm us up. It was fantastic! I hit upon Comme Ça...
  • Recipe: Crostini tonnato (tuna crostini)

    Total time: 10 minutes Servings: 4 to 6 Note: This can also be served as a dip for grissini or raw vegetables. 1 (6-ounce) can imported tuna in olive oil, drained 12 anchovies, drained, rinsed and dried well 2 tablespoons capers, drained, rinsed...
  • L.A.'s global sandwich offerings

    L.A.'s global sandwich offerings
    As soon as you place your order at Pita Pockets in Northridge, a cook slaps a soft round of dough onto the wall of a blazing tandoor-like oven. After a few moments, a bubbly disk of laffa, catacombed with air pockets and rich with yeasty char, is ready to...
  • Bo De Tinh Tam Chay Vietnamese vegetarian restaurant in Westminster

    Bo De Tinh Tam Chay Vietnamese vegetarian restaurant in Westminster
    Bo De Tinh Tam Chay is so serene it can transport you to a meditative state. The sound of trickling water flows through the dining room, a peaceful backing-track that blocks out the occasional clangs and whirs that erupt from the kitchen. A forest of fake...
  • Recipe: The Wine Cask cassoulet

    Recipe: The Wine Cask cassoulet
      Note: For our Super Bowl issue nearly a year ago, staff writer Barbara Hansen found a cassoulet so big, as she put it, "we had to bake it in a turkey roaster because no ordinary casserole could handle it." She went on: "It's an incredible dish, rich...
  • Recipe: Creole file gumbo

    Recipe: Creole file gumbo
      Total time: About 4 hours Servings: 16 Note: Bayou Magic Cajun Seasoning, gumbo file and Old Bay Seasoning (a spice mix) can be found in the spice aisle of most supermarkets. Serve with white rice and French bread. 1 pound (31 to 40) Louisiana...
  • Recipe: Baked Onion Soup

    Recipe: Baked Onion Soup
      4 cups sliced onions 3 cloves garlic, minced 1/4 cup butter or margarine 2 (14 1/2-ounce) cans clear beef broth 1 (14 1/2-ounce) can clear chicken broth 1/4 cup dry Sherry Salt, pepper 12 small slices French bread Grated Parmesan cheese 1/2...
  • Recipe: Andouille smoked sausage dressing

    Recipe: Andouille smoked sausage dressing
      Andouille smoked sausage dressing Total time: 50 minutes, plus chilling time Servings: Makes about 6 cups Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen." 1/4 cup olive oil 4 cups chopped onions, divided 2 cups chopped celery,...
  • Recipe: Turkey in black mole

    Recipe: Turkey in black mole
    Total time: 2 1/2 hours Servings: 6 to 8 Note: Adapted from Omar Lezcas. This recipe makes twice the mole you'll need; save the extra for tamales or freeze in an airtight freezer-proof bag. For a spicier mole, add several dried arbol chiles. 4 whole...
  • An herb with outré glamour

    An herb with outré glamour
    THE maxim "no pain, no gain" doesn't resound in the kitchen the way that it does in the gym. Except maybe when it comes to stinging nettles, a common weed that looks like mint, cooks up like spinach, has a distinctively bright herbal flavor — and...
  • Recipe: Nettle tapenade with anchovies and crostini

    Total time: About 30 minutes Servings: Makes 10 crostini Note: From Water Grill executive chef David LeFevre. Stinging nettles are available at many local farmers markets. When handling the nettles, wear latex or exam gloves; rinse them in a sink full...