Don’t underestimate the open-faced sandwich. As simple as they may sound, these topless sandwiches are often a refreshing and decorative reflection of the season and their cuisine. They range from sleek and minimal to rustic and hearty, with flourishes that reflect their culture. The ingredients vary widely, from salads and spreads to cold meats and…
Dough and Dynamite (1914)
August 20, 2022
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Charlie and another waiter must become bakers when the regular bakers go out on strike. The strikers put dynamite in a piece of bread, which is delivered to the cake counter. It winds up in the oven and explodes. Credit: Public Domain Movies – Feature Films: Cinema collection: epochcinema.com Epoch Original content: epochoriginal.com Feature Films:…
Barley Bread
During World War I, much of the wheat crop grown in the United States was sent to Europe, both to provide nourishment for soldiers and to satisfy the hunger of Allied civilians who faced starvation after years of war. Accordingly, this created a shortage on the homefront, and the State Council of Defense encouraged homemakers…
What Can You Substitute for Bread Crumbs?
The time has come to prepare a weeknight dinner for the family and you’ve got your heart set on meatloaf — but you’ve run out of breadcrumbs. Luckily, there are a few alternatives to the pantry staple that you can try if you’re gluten intolerant, on the keto diet, or if you’ve simply run out of the ingredient and don’t…
White Bread, Wheat Bread, Multigrain Bread: What’s the Difference?
There are a ton of options in the bread aisle at the grocery store, the most familiar characters being white, wheat and multigrain — but what do those labels even mean, and which is the healthiest for you? Let’s start with wheat. This is an edible grain used in the breadmaking process, though it can also be…
Morandi’s Grilled Pizza-Style Focaccia
Make dinner at home feel like a true dining experience with this incredible grilled pizza-style focaccia recipe. Topped with arugula, proscuitto and parmesan cheese, this pizza is a nice, light appetizer to serve at a backyard barbecue or dinner with the family. This recipe comes to us from New York City Italian hotspot Morandi — known for…
Yogurt Chive Flatbread
The first time I made flatbread was a revelation—I couldn’t believe how easy it was and how good it tasted. The yogurt makes this dough supple, resulting in an almost pillowy texture when fried. But the real joy of this recipe is that it’s a blank canvas in terms of flavor. I like chives, but…
All About the Butter: How to Make Bakery-Worthy French Brioche at Home
The French have a passion for brioches, which they seek out at bakery stalls and markets, and occasionally make at home. The soft, pillowy bread is a favorite for breakfast, enjoyed with butter and jam, and for the traditional goûter (mid-afternoon snack), with one or two squares of chocolate. Making brioche for Easter morning is…
Need a Quick Bite? Making Banana Bread Doesn’t Require a Huge Time Commitment
I love banana bread, especially with chopped nuts and chocolate chips! It’s so good hot out of the oven or even sliced and toasted with butter the next day. It’s a dangerous thing to have on the counter; I can’t help saying, “Just one more slice.” Banana bread is considered a “quick bread.” There’s no…
Frico-Crusted Grilled Cheese
Remember those days from your childhood when you came home from school starving and your mom prepared an afterschool snack? Sometimes she would make ants on a log or ham and cheese pinwheels. But when she made a grilled cheese sandwich, you knew it would be a great day. If your love for grilled cheese followed you into…
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