Breads and Pizza
Baking bagels and rye bread from scratch, oh my!
First in a 2-part post on the cookbook, “Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World” by George Greenstein I’m on a toot. I get like this every once in a while. I read a book by an author that is new to me and I have to read everything …
Read moreRockport at Christmas, when there’s plenty of parking
By Debra Samuels | GLOBE CORRESPONDENT ROCKPORT — Put on your woolies and mittens for an off-season walk around this historic seaside spot at the tip of Cape Ann. The town of 7,000, with charming Victorian homes, juts forward like the figurehead at the prow of a ship facing the sea. Rockport, which has a …
Read morePut a little life in a child’s lunchbox
I have been bonkers for obento for more than 25 years. On one of our year-long stays in Japan my son Brad, went to fa local elementary school. Like any mom, I prepared lunch for him–American style. I soon learned that wasn’t going to cut the mustard — or wasabi as it were. So I …
Read moreThe flavors of Sicily, topped with tradition
Concetta checks the pizza sponge as Angela makes the sauce. Twice a month, Concetta Cucinotta and Angela Molinario spend the day making pizza for their family in the kitchen of Cucinotta’s home in Dedham. By Debra Samuels Globe Correspondent / August 12, 2009 DEDHAM – The old yellow plastic tub, covered with a soft, well-worn …
Read moreGrilled Pizza
Making your own pizza dough is not the fuss you may think. In Italy pizza is served in individual size portions and fills an 8-inch plate. The crust is crispy and the toppings are exactly what you want! Don’t be afraid of the yeast. Kids will love watching the dough rise and punching it down. …
Read moreA sweet Portuguese tradition
EAST CAMBRIDGE — You might walk right past Central Bakery without knowing there’s a behemoth workroom just beyond the glass cases in the front. There, year round, bakers churn out Portuguese sweet breads and rolls. At Easter, the round sweet breads are made with more sugar and more butter and baked with a hard-cooked egg …
Read moreFeeding on the many flavors of Stockholm
STOCKHOLM – Situated in an archipelago of thousands of islands, Stockholm is one of the most beautifully situated capitals in the world. After long winters, its frozen waterways are finally cleared of ice floes, and its tour boats ferry visitors in and out of its many harbors. By late March, it is warm enough to …
Read moreThe open-faced sandwich: a savory slice of Danish culture
Somewhere between the canape and the sandwich lies smorrebrod, an icon of Danish cuisine. Literally ”bread and butter,” the smorrebrod is crowned with all manner of fish, meats, cheese, vegetables, spreads, and edible garnishes. Open-faced sandwiches are popular all over Scandinavia, but the Danes have taken them to high art.Where the canape is eaten in …
Read moreTime to step out of the box and make your own crispy crackersThey won’t steal limelight from spreads
Munching away happily on a variety of crackers gathered in a basket, a friend was incredulous when informed they were all homemade. ”Get outta town!” she exclaimed. ”These are awesome!” If you can make cookies, why not crackers? According to Merriam Webster, a cracker is ”a dried, thin, crispy baked bread product that may be …
Read moreThese breads go with the grain
BERLIN – Early each morning, the smell of fresh bread beckons Berliners to the tiniest of backerei (bakeries), where locals line up for a slice, a bun, or a roll to munch on the way to school or work. Loaves are tucked into bags and eaten later with hard cheese, strong mustard, and ham. Bread …
Read moreIn Italy, fine dining is done at home
You would think a trip to Italy for a food lover would send her scrambling for guides to the endless trattorias, ristorantes, and osterias. When cooking is your passion, however, what can be better than staying in a house with a kitchen? My family recently took a house in the small town of Magliano in …
Read moreFor all levels of play, winning diet is key
Cleats? Check. Sneakers? Check. Bats? Check. Shin guards? Check. Frisbee? Check.Snacks and water? Check. Breakfast? Oops. ”Food is fuel for the body,” says Walter Norton Jr., strength and conditioning coach for the Boston Breakers, the women’ professional soccer team. ”If you are not fueled properly, you are going to run out of gas,” adds Ellen …
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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