For a woman who’s strictly gluten-free, Gisele Bündchen is getting awfully close to bread. The model is featured in Loewe’s new fall 2017 campaign wearing a hat plastered with an image of a loaf. No, the bread doesn’t even look gluten-free or even seven-grain. It’s — gasp — white bread.
Every week, Yahoo Food spotlights a cookbook that stands out from the rest. This week’s cookbook is Thug Kitchen Party Grub (Rodale Books), a collection of party-ready vegan recipes. Read more about Yahoo Food’s Cookbook of the Week here.
This week, we’re spotlighting recipes from Southern Soups & Stews: More Than 75 Recipes from Burgoo and Gumbo to Etouffée and Fricassee by Nancie McDermott (Chronicle Books), a collection of hearty, crowd-pleasing dishes from around the American South. Try making the recipes at home and let us know what you think! A custard and soufflé mashup known in South as Spoon Bread. (Photo: Leigh Beisch) By Nancie McDermott Spoon Bread Serves 4 to 6 Located right by the intersection of custard and soufflé, this beloved Southern accompaniment to a special-occasion feast may find a place among your year-round, borderless repertoire of go-to dishes that expand a meal with minimal effort.
This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen. Photograph by Jennifer May by Jessamyn Waldman Rodriguez and Julia Turshen Pâte Fermentée Makes about 1¼ cups (risen and deflated) Pâte fermentée is an ingredient in many recipes in the lean and enriched doughs chapters.
Every week, Yahoo Food spotlights a cookbook that stands out from all the rest. This week’s cookbook is The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World by Jessamyn Waldman Rodriguez and Julia Turshen. Read more about the book here. Photograph by Jennifer May Nan-E Qandi Makes 6 (5-inch/13 cm) rounds; serves 6 Rich with butter and milk and sweet from a bit of honey, nan-e qandi is an addictive bread from Iran.
This week’s cookbook is My Kitchen Year by Ruth Reichl. It’s a simple yeast dough rolled around a pungently spicy mix of paprika, oregano and anchovies that leaves little pinwheels of color racing through the dough.
Most people think bread isn't so easy for a novice cook to make. Incorrect! And in this recipe, one of the ingredients is ice cream. Beat that!
Millions grew up eating stuffing that was cooked inside the turkey. But according to the FDA, that's a good way to get sick. One food editor has a few other reasons why you should stop stuffing that Thanksgiving bird.
Who can say no to yeasty Parker House rolls , or to crackly, speckled Dutch Crunch rolls ? We certainly couldn’t turn down these absolutely jaw-dropping warriors made from pizza dough.
The recipe for this fruit-swirled quick bread comes from a reader, Debbie Cascio-van Hees, from the Netherlands. It calls for fresh strawberries, but you can substitute thawed frozen berries.
Gadzooks! Is this bread glowing ? Yeah, you’re not seeing things—these crusty baguettes and rolls were baked, then hollowed out, then coated with protective resin and lit up with LED lights. They’re the work of artist Yukiko Morita, who’s dubbed them "pampshades" —a play on the Japanese word for bre