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A savory take on bread pudding, this hearty dish is studded with chanterelle mushrooms. Gruyere and Emmentaler cheeses add a wonderful richness, with fresh thyme and sage to round out the harmony. The dish, a perfect side or main dish, comes together in...
Tags: Breads, Butter, Sage, Black Pepper, Mushrooms
Wednesday, just two weeks after the election all but declared an end to white male dominance, yet another nail was driven into the wood-paneled coffin of old-fashioned America. Hostess Brands, maker of Twinkies and Wonder Bread, announced that even...
Jacket CopyWhat is “authenticity” as it relates to food, and what are we looking for when we search out “authentic cuisine”? In the panel "Food Writing: American Potluck" on Sunday, moderator and L.A. Times columnist and restaurant critic...
There's a kind of heartland excess at many Argentine restaurants, palaces of meat that offer as good a lesson in bovine anatomy as any abattoir. But Del Tomate doesn't indulge in steakhouse gluttony. Instead, the 2-month-old Tustin restaurant busies...
Tags: Breads, Sandwiches, Butter, Lifestyle and Leisure, Lasagna
Keep an eye out for claims that carbs are making a comeback. A new diet book slated to hit stores this summer, "The Carb Lovers Diet," promises that eating carbohydrates is the key to weight loss and long-term health. The so-called secret: Eat not just...
Most Americans eat between 250 and 300 grams of carbohydrates a day, the equivalent of 1,000 to 1,200 calories. The Institute of Medicine, which sets dietary nutrient requirements, recommends 130 grams a day. Some, such as Dr. Frank Hu, professor of...
Appetizers? Before Thanksgiving dinner? Yes. Yes. And yes (in answer to your next question: "But will I have time to make them?"). The main event might be the big golden bird, but a thoughtful appetizer or two goes a long way toward making dinner...
Tags: Breads, Weather, Trout, Pistachios, Black Pepper
Dear SOS: A friend of mine and I were extremely lucky to go to Susan Feniger's Street during a soft launch day. The one thing that stands out from that day of culinary exploration was the Kaya toast, a simply toasted piece of white bread topped with...
Tags: Sandwiches, Breads, Coconut Milk, Butter, Lifestyle and Leisure
Sprouted-grain bread offerings in the market have been slowly but steadily on the uptick of late, and a number of health claims have attached themselves to the spongy, nutty-tasting loaves: more digestible, richer in protein and higher in vitamins and...
Los Angeles Times Staff WriterMost of our Thanksgiving menus are so bound by family ritual they could be carved in stone. That's why cooks are so thankful for stuffing, the one dish we can really play around with. Sometimes this can get extreme. There are quite delicious stuffings...
Total time: 1 hour Servings: 6 to 8 Note: From Amy Scattergood. Use a 1-pound loaf of any high-quality country-white bread. 3 cups whole milk 2 cloves garlic, minced 3 tablespoons chopped fresh sage plus 1/8 cup small whole sage leaves, divided 1...
Tags: Breads, Garlic, Butter, Sage, Black Pepper
Total time: 1 hour, 20 minutes Servings: 6 to 8 Note: Use any high-quality country white bread such as pain rustique; you will need a loaf that weighs about a pound. -------------------- Our recipes, your kitchen: If you try any of the L.A. Times...
Tags: Breads, Butter, Sage, Black Pepper, Cheese
Dec 20, 2012 |Story| Los Angeles Times
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