What you need to know about the most important pan dulce. … Read the rest
This article originally appeared on MUNCHIES in March 2015.
Aish baladi, like the Nile, is a source of life. The handmade bread is an Egyptian staple, which at one point existed in 82 varieties. In Cairo, its ubiquity is made possible by the network of agalati—bread carriers—who deliver the bread to the restaurants, ful (fava bean) carts, and street stands of the metropolis. The coarseness of the bran and wheat turns the bread into a magnet for dust and the city’s airborne toxic elements, but that doesn’t stop anyone from eating it. The art of the agalati is in carrying large trays of bread on their heads as they maneuver through the manic streets of Cairo on a bicycle, like lunatics sailing into the … Read the rest
Toasted bread + herby sauce + vegetables of all sorts + cheese + egg topper.… Read the rest
“With a little bit of practice, you can have a delicious gut bomb made from scratch in about an hour.”
So says Florian Pinel, who gave us this recipe for the Georgian (the country, not the state) cheese bread known as khachapuri.
You think you know a thing or two about a fresh-baked crust filled with gooey mozzarella, right? Surely we must be talking about (what seems like) the most beloved food on Earth: pizza.
But imagine something a little fluffier, a little more buttery, with soft hunks of warm feta mixed into its cheesy interior and perhaps even a baked egg as a crown. Suppose that it came not from Italy, but from Georgia, the nation nestled on the border of Europe and Asia.… Read the rest
When properly stacked with carefully selected ingredients, there is no food on earth greater than a sandwich. It’s versatile, it’s substantial, and—if you’ve done your job right—it’s perfectly balanced. Thanks for inventing the perfect food, Earl of Sandwich.
But a sandwich is only as good as the bread it’s served on, so don’t ruin the cured meats and roasted peppers you just picked up from the specialty shop down the street by putting them on a mediocre country loaf from the grocery store. Even if you’re just using standard cold cuts from the Foodtown deli counter, great bread can mask uninspired ingredients.
And bread doesn’t get much better than this focaccia.
It’s chewy, crunchy, and—considering you’re basically frying it in olive oil—damn near … Read the rest
NPR’s The Salt
“Breads baked at the Elmore Mountain Bread use freshly stone milled flour. Blair Marvin/Courtesy of Elmore Mountain Bread Nestled among rolling hills and grazing cows, Elmore Mountain Bread in central Vermont is quintessentially pastoral. The setting is apropos, given the owners’ recent decision to start grinding their own flour by stone — a veritable step back in time. Blair Marvin, who co-owns the bakery and mill with her husband, Andrew Heyn, says the motivation to build the mill came from a fellow baker in North Carolina, who sent them a surprise shipment of his own freshly milled flour about four years ago. Typically, flour has an almost dusty odor, but this flour smelled earthy, Marvin recalls. “We were … Read the rest
“We are thrilled to invite you to join the 92nd Street Y Community Supported Agriculture (CSA) program, now in its third year! Organic produce for the 92nd Street Y CSA is grown locally at Stoneledge Farm in the foothills of the Northern Catskills.
All of the vegetables and herbs produced on the farm are Certified Organic by NOFA-NY Certified Organic, LLC. The CSA will begin June 13, 2011 and run through Nov 14, 2011. Pick up will take place from 4:30-6:30pm. If a holiday falls on a Monday, pick up will be on Tuesday.
Only full shares are available; if you would like to do a half share please coordinate that on your own, or email firstname.lastname@example.org and we will do our best to pair you … Read the rest
“The Bay Ridge CSA is a partnership between community members of Bay Ridge, Brooklyn, and our farms: Hearty Roots (vegetables), Pistil Farm (flowers) and Muddy Farm (eggs) in Red Hook, NY, Montogomery Place Orchards (fruit) in Annandale-on-Hudson, NY, and Lewis Waite Farm (meat, poultry, bread, dairy, jam/honey, etc) in Greenwich, NY. We are proud to announce its third year of bringing farm-fresh, pesticide free, locally grown, affordable food directly to the Bay Ridge community.”
“Hot Bread Kitchen is more than a bakery. It’s a non-profit 501c3 social enterprise that enhances the future for immigrant women and preserves baking traditions. For your munching pleasure, we offer fresh breads baked with traditional recipes from around the world. We make it a priority to use local and organic ingredients.
Hot Bread Kitchen also honors the culinary traditions of peoples from all over the world. Preservation of diverse techniques and ingredients is crucial in the face of corporate globalization that tends to homogenize diversity. (Did you know, for example, that Maseca, a processed corn flour is now used widely in both tortillas in Central American and West African starches like kenkey? Its too bad, but no one is grinding corn anymore.)”
http://www.hotbreadkitchen.org/… Read the rest
“The Carnegie Hill CSA project started in 1997 as a direct partnership between a community that wanted local, organic produce and a family farm looking to use sustainable land management to build a sustainable business. CSA stands for Community Supported Agriculture, a direct relationship between consumers and producers based on a mutual sharing of risks and benefits.
When our group started in 1997, it was far from clear if this model would ultimately succeed. As the years have passed, the group has grown considerably because of greater public awareness of food safety and quality issues. Understanding the source of food, its true cost and the sustainability of the production and delivery models have become increasingly important. And demand has grown enough to support additional sites in … Read the rest