Tag: Bread

golive garlic grilled cheese (1)

Ultimate Grilled Cheese

Nothing is more comforting than a hot, melty grilled cheese sandwich. Grilled cheese and tomato soup are a combo made in heaven. It’s the perfect easy lunch recipe and great for even the pickiest of eaters. The best grilled cheese always starts with a sturdy bread, lots of cheese and […]

Salmon Crostini2

Salmon Crostini from Failed Sourdough

Here is a way to salvage that dense loaf of sourdough you made. We’ve all had our failures making sourdough that just was too dense to eat. Here is a way to use that dense loaf whether for appetizers or as a cracker for soup, these turn out great so […]

Coq Au Vin

Coq au Vin

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as coq au vin jaune, coq au Riesling, coq au pourpre or coq au violet, […]

Chicken Shawarma 5

Chicken Shawarma

Chicken Shawarma is a popular gourmet sandwich that you can get at Middle Eastern restaurants. Marinated chicken chunks are mounted on a large rotating skewer and then roasted slowly to perfection against a gas burning grill. Due to the unavailability of such industrial roasters at homes, Chicken Shawarma has typically […]

Salmon Appetizer

Poached Eggs with Parmesan and Smoked Salmon Toasts

Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life’s great pleasures. “When I was a kid, I loved it,” says Jean-Georges Vongerichten. Evidently, he’s still fond of it because he has created an adult version that’s elegant […]

Strapastada

Strapatsada Greek Scrambled Eggs

This is a wonderful dish that is popular in many regions of Greece, especially during the Summer months when tomato season is in full swing and there’s so many tomatoes in sight, one doesn’t know what to do with them.

Skordalia

Skordalia Garlic and Potato Dip

  Skordalia is a beautiful Greek-style garlic dip that has a thick base of either day-old bread or mashed potatoes. This easy skordalia recipe is made of mashed potatoes and flavored with garlic, crushed almonds, and lemon juice. Extra virgin olive oil is the way to whip it all together […]

Challah Tomato Spinach Pumpernickle After

Tri-Color Challah

  This beautiful tri-color challah bread will truly inspire bakers! This is my favorite way to modify the traditional challah bread recipe. It’s tasty, easy to make, and love.

Scotch Eggs

The scotch egg needs no introduction – their English origins (they were created by Fortnum & Mason of Piccadilly in 1738), metropolitan modishness, and comedy potential having already been thoroughly chewed over, digested, and the crumbs left out for the wasps on these pages. It’s got to the point where […]

Sous Vide Smoked Brisket

Good brisket is often called the Holy Grail of barbecue—an apt description, given how rarely you find good smoked brisket in the wild. I’ve tasted barbecued brisket all over the country, and, while you can certainly find some that’s truly transcendent, the vast majority of the time, it’s a dry, […]

Welsh-Rarebit

Welsh Rarebit is a delicious blend of savory ingredients: sharp cheddar, egg yolk, Worcestershire sauce, whole grain mustard, and beer, piled onto slabs of toasted bread and broiled into a bubbly cheese sauce. A jammy sweet broiled tomato tops them off, a slight break from tradition that makes these cheese […]

V8 Tomato Basil Bread

This is delicious bread. You can toast it for breakfast, make grilled cheese sandwiches or even shape slices into hors d’oeuvres, top with a little sauce and sauce and toast under the broiler. This is one of my favorite bread recipes!

Kitchenaid Fool-Proof Sourdough

Let's be honest….making sourdough is a nightmare! It’s a really long, laborious process and after all that time, love and effort you are more often than not rewarded with a dense, heavy, gummy loaf that is only barely edible as toast!You may be one of the lucky or gifted few […]

Classic Sourdough Waffles or Pancakes

  Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Gold Rush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes.

Cioppino

This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means “little soup” in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, […]

Huevos Ahogados

They are called “drowned eggs” because they are prepared with plenty of broth (caldillo) and / or sauce. The first time I heard someone say huevos ahogados I was just a little girl in my great grandmother’s house, trying to figure out why they were talking about eggs that had […]

Gazpacho

Gazpacho, the granddaddy of all uncooked soups, has several things in common with a smoothie. It’s a cold, thick liquid containing ripe, juicy produce. You make it in a blender. It’s refreshing on a hot summer day.