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Highlights

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

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    Dec 20, 2012 |Story| Los Angeles Times

  1. Dinner tonight! Chanterelle-sage bread pudding recipe

    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 about an hour.
    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

    2. Nov 22, 2012 |Column| Los Angeles Times

  2. Daum: Hostess is the Republican Party

    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 after eleventh-hour talks with union leaders, it would permanently cease operations.
    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...

    Tags: Hostess Brands, Inc., Breads, Mitt Romney, Barack Obama, Republican Party

    3. Apr 22, 2012 | Los Angeles Times

  3. Festival of Books: Don't try to find authentic anything, food writers say

    Jacket Copy
    What 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...
    4. Jun 29, 2011 |Story| Los Angeles Times

  4. The Find: Del Tomate, a tasty Argentina-Italy hybrid

    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 itself draping ribbons of prosciutto and kneading handmade pastas, the essentials of a streamlined and simplified Argentine-Italian cafe.
    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

    5. Jun 28, 2010 |Story| Los Angeles Times

  5. The questionable claims about resistant starch

    Keep an eye out for claims that carbs are making a comeback.
    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...

    Tags: Breads, Denver, Weight Loss, University of Minnesota, Lifestyle and Leisure

    6. Dec 20, 2010 |Story| Los Angeles Times

  6. Cleaning up your carb act: Where to begin

    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 nutrition and epidemiology at the Harvard School of Public Health, say achieving that would be a big step in the right direction, but other low-carb advocates believe the number is too inflexible.
    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...

    Tags: Breads, University of California, Physical Fitness and Exercise, Physiology, Science

    7. Nov 25, 2009 |Story| Los Angeles Times

  7. Last-minute Thanksgiving hors d'oeuvres

     
      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

    8. Jul 22, 2009 |Story| Los Angeles Times

  8. Recipe: Kaya Toast from Susan Feniger's Street

     
      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

    9. Oct 12, 2009 |Story| Los Angeles Times

  9. Sprouted-grain breads: The facts

    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 minerals compared with other breads.
    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...

    Tags: Colleges and Universities, Breads, Whole Wheat Bread, Metal and Mineral, Dietary Supplements

    10. Nov 12, 2007 |Story| Los Angeles Times

  10. The stuffing: It's an invitation to tinker

    Most 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.
    Los Angeles Times Staff Writer
    Most 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...

    Tags: Turkey (animal), Sage, Lifestyle and Leisure, Cornbread, Foods and Beverages

    11. Nov 3, 2008 |Story| Los Angeles Times

  11. Recipe: Chanterelle-sage bread pudding

     
      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

    12. Oct 17, 2007 |Story| Los Angeles Times

  12. Recipe: Corn and brown butter bread pudding

     
      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

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