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Scrumptious Reuben Bake
Beth Sharp has a different take on a traditional sandwich. She makes a Scrumptions Reuben Bake – only it's a casserole. The dish includes cubed rye bread, layered in sauerkraut, corned beef and swiss cheese. Ingredients: 1 pound corned beef 1/2...Tags: Breads, Sauerkraut, Corned Beef
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The rye bread of my dreams
For Christmas, a friend gave me some superb smoked salmon from Tasmania. That’s something I love to eat on rye bread. Those chocolate black pumpernickel loaves are just too strong tasting so the delicate fish. And so began my search for the...
Tags: Copenhagen (Denmark), Breads
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Obscure aquavit
On the surface, aquavit, a spirit whose dominant flavor is caraway seeds — the nutty seed in rye bread — seems a little peculiar. But is a caraway seed-based spirit really all that different from gin, a spirit whose dominant flavor is...Tags: Alcoholic Beverages, Breads
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It had to happen: Thanksgiving dinner gets downsized
On Thanksgiving, one blessing for some of us is a large-group feast that we plan and prepare in stages for several days, if not weeks. Regardless of whether some of the guests are bringing a variety of side dishes, the head chef still has to wrestle...Tags: Dressing and Stuffing, Chives, Holidays, Potatoes, Apples
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Breads that are shaped by tradition
Kay Plaskowitz remembers nearly four decades ago being driven by her husband to Holy Trinity Russian Orthodox Church in Baltimore while punching down the pan of rising bread dough on her lap. As she carried the dough into the basement kitchen to bake...Tags: White Bread, Walnuts, Butter, Arts and Culture, Maraschino Cherries
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Roquefort, France: Where the blue blood of blue cheeses lives
Special to the Los Angeles TimesA cool water droplet hit my forehead as I descended narrow stairs into the caves. An overwhelming smell — ammonia meets dirty feet — assaulted my nostrils. Chilly, stinky, damp. It was heaven. I had entered the caves of Roquefort (rohk-FOR), a...Tags: Vehicles, Breads, Paris (France), Mountains, Landforms
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Recipe: Real Jewish rye bread
Real Jewish rye bread
Total time: 1 hour, 10 minutes, plus rising and cooling times
Servings: Makes 1 round loaf (8 to 12 servings)
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Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this...Tags: Recipes, Judaism, Breads, Salt
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Old-world breads boast layers of taste
Unless you're reading this story in your grandmother's Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye breads are a bit out of the comfort zone. You may run across...Tags: Butter, French Bread, Sandwiches, Germany, Lifestyle and Leisure
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Recipe: Black Russian rye bread
Black Russian rye bread
Total time: 1 1/2 hours, plus rising and cooling times
Servings: Makes 2 loaves (about 16 servings)
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Our recipes, your kitchen: If you try any of the L.A. Times Test Kitchen recipes from this week's...Tags: Recipes, Butter, Breads, Fennel, Shallots
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Battle of the (pastrami) bulge
![Two glasses of water were overshadowed by four baskets filled with identical "skyscraper" pastrami sandwiches — exactly 12 ounces of meat straddled by rye bread and weighed for accuracy — that were the center of the eating competition Friday at Tommy Pastrami New York Delicatessen.](http://www.hbindependent.com/media/thumbnails/story/2011-01/58805143-14175212.jpg "Two glasses of water were overshadowed by four baskets filled with identical "skyscraper\" pastrami sandwiches — exactly 12 ounces of meat straddled by rye bread and weighed for accuracy — that were the center of the eating competition Friday at Tommy Pastrami New York Delicatessen.")
Two glasses of water were overshadowed by four baskets filled with identical "skyscraper" pastrami sandwiches — exactly 12 ounces of meat straddled by rye bread and weighed for accuracy — that were the center of the eating competition Friday...Tags: Breads, Human Interest, Sandwiches, New York
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Rye done in an old-world way
Simplicity is part of the reason home-baked dark rye breads are so good. Traditionally, black breads and pumpernickels were baked overnight, using the residual heat of the oven, and get their distinctive color from a long, slow caramelization of the bread...Tags: Butter, All Purpose Flour, Breads, Flour, Fennel
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Jan 21, 2013
|Story| Daily American
Jan 18, 2013
|Story| Los Angeles Times
Jul 22, 2012
|Story| Chicago Tribune
Nov 10, 2011
|Story| Baltimore Sun
Oct 11, 2011
|Story| Baltimore Sun
Nov 21, 2010
|Story| Los Angeles Times
Jan 13, 2011
|Story| Los Angeles Times
Jan 13, 2011
|Story| Los Angeles Times
Jan 13, 2011
|Story| Los Angeles Times
Jan 19, 2011
|Story| HB Independent
Feb 16, 2011
|Story| Chicago Tribune
May 26, 2011
|Story| South Bend Tribune
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