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.
Have you watched the Breadface videos? By now, the New York Times has written about the anonymous carbophile behind them, and people seem quite taken with her work, which consists of footage of a woman rubbing her face all over various breads. She’s breadfaced cornbread, tortillas, Martin’s potato rolls, and slices of Wonder Bread (her favorite); along the way, she’s amassed 36,000 Instagram followers.
I love bread—in fact there are times when only bread will do. I love it toasted and I love it with eggs; I love it for sandwiches and I love it simply spread with hummus or butter. To cut down on my gluten intake, I have started making gluten-free bread at home. What I don’t eat on the day of baking, I slice, wrap in foil, and keep in the freezer. Then it’s there, ready sliced, so I can put it straight in the toaster whenever I feel the need to indulge.
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.
If you’ve never tried “monkey bread,” you’re seriously missing out. It’s basically store-bought biscuit dough rolled into little balls and dipped in butter, cinnamon, sugar, or a bunch of other sweet combos. And there are never-ending ways to make the dessert even better. Ahead, find the best monkey bread recipes the internet has to offer.
Below, Billy Green of Wit & Vinegar presents his super dense pumpkin bread enriched with rich cocoa. It’s been amazing, though sometimes I feel very attacked whenever I open the fridge, because there’s this beautiful loaf of pumpkin bread giving me major eyes. Preheat your oven to 350°F. Prepare your pan by lining it with parchment paper.
The year 2015 was a fantastic year for cookbooks. The NoMad Cookbook is one of the most stunning books of the year, and Mimi Sheraton’s 1,000 Foods to Eat Before You Die has us planning more than a few eating trips. And then there are the books that will shape — nay, change — the way we cook and eat on a daily basis. Thanks to Travis Lett’s lush and generous Gjelina cookbook, the pizza stone is coming out of storage, while Heidi Swanson’s quietly beautiful Near & Far will be our go-to for the kind of cozy soups and creative salads we crave day and night.
This week, we’re spotlighting recipes from Modern Israeli Cooking: 100 New Recipes for Traditional Classics by Danielle Oron (Page Street Publishing Co.), chef and owner of Toronto’s Moo Milk Bar and founder of the blog I Will Not Eat Oysters.
Danielle Oron is the force behind popular recipe blog I Will Not Eat Oysters and a former Yahoo Food Blogger of the Week. Photos: Danielle Oron Are you like me? If your answers are “yes,” then you agree: Thanksgiving is way more enjoyable when you’re not running around the kitchen like a turkey with its head cut off. No fuss and no mess. I use sourdough bread, but a basic white country loaf works well, too.
By Sarah Jampel Thanksgiving is basically the Starch Family reunion. Everyone’s accounted for, with stuffing, mashed potatoes, and pie crust all making an appearance at the big meal. But amidst the din and the chatter, the bread—the root of this family tree—is often pushed aside for another scoop of something more “festive." No more, we say!
Every week, we spotlight a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Tara O’Brady of Seven Spoons shares a recipe for hearty, wholesome banana bread that has all manner of good things tucked inside. All photos courtesy of Tara O’Brady By Tara O’Brady of Seven Spoons The world may not need another banana bread recipe, but banana bread is what I’d offer if you were to come over for coffee today.
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.
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.
Here, Alana Kysar of Fix Feast Flair explains her obsession with banana bread and shares a tempting version swirled with chocolate and cinnamon. Photos courtesy of Alana Kysar By Alana Kysar of Fix Feast Flair There is something extremely comforting and nostalgic about banana bread. I was with my dad, at a friend’s home, and his wife offered up a slice of chocolate chip banana bread. The mere addition of chocolate forever changed the banana bread game for me.
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.
This week we’re taking a break from healthy recipes to focus on one of our favorite, anti-oxidant rich ingredients: chocolate. Below, we’ve chosen an excerpt from Theo Chocolate: Recipes & Sweet Secrets from Seattle’s Favorite Chocolate Maker Featuring 75 Recipes Both Sweet & Savoryby Debra Music and Joe Whinney (Sasquatch Books), which focuses on decadent treats perfect for this time of year. This dark, chewy, intensely bittersweet bread is always among the first to sell out at Preston Hill Bakery’s stand at farmers’ markets in the Seattle area.
Even in our current artisan bakery boom in New Orleans, Bellegarde’s breads stand apart from the rest. The country miche sourdough rounds, seasonal kasha baguettes, traditional ciabatta loaves and southern fougasse with local cracklins are all hand-mixed, long-fermented, hand-shaped and hand-baked with mostly local, whole-grain flour that is hand-milled in the intimate bakery on Toledano Street.
Below, Cara Nicoletti of Yummy Books (and author of the new literature-inspired book of stories and recipes, Voracious whips up a loaf of black rye bread inspired by Victor Hugo’s 1862 novel, "Les Miserables."
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!