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Bread again Preparing foods with leftover loaves will save you a lot of dough
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Bread has a knack for inspiring revolutions. In the latest one,
we're getting a taste of European-style rustic breads.
In this country, specialty bakeries make crusty "artisan" loaves
spiked with olives and meats and cheese and nuts and dried fruit.
These breads are often sourdoughs, made the same old-fashioned,
slow-rise way they're made in Europe.
There's another lesson we could learn from the old country: what
to do with the leftovers.
Because, unless you've got a house full ...
Related newspaper, magazine, and journal articles from HighBeam Research
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Liquid gold. (Food).(chefs are getting creative in their use of olive oil)
Restaurants & Institutions
; When food calls for character, a little lift or a final fillip, olive oil often is up to the challenge. Glistening in shades that range from lade green to gold to pale yellow, olive oil is a favorite ingredient for introducing nuance and depth to a range of preparations. Chefs, inspired by the
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The Once and Future King; Olive Oil, the `Good Fat' of the Land
The Washington Post
; Olive oil, used for thousands of years for religious rites and culinary delights, finally is finding its way onto the American table. Once considered bad for you, the age-old product is now the rage for its healthful properties as well as its taste. "It's a real contrast to where we've been," said
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Dip into a world of tastes with olive oil-tasting party
The Milwaukee Journal Sentinel
; Dip into a world of tastes with olive oil-tasting party By MARLENE PARRISH Sunday, August 19, 2001 This may come as a shock, but olive oil is not just one flavor from one country. Olives are grown all over the world, with Spain being the largest producer of olives and olive oil. Other countries in
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Olive oil seeps its way into mainstream cooking
St. Joseph News-Press
; St. Joseph News-Press There's one substance in this world that has thrived through more than 6,000 years of wars, leaders and religious upheavals ...
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Cooking With Olive Oil
Tri-State Defender
; Tri-State Defender 10-25-2000 Cooking With Olive Oil 1-2-3 Rozanne Gold, renowned chef and author of the widely acclaimed Recipes 1-2-3 series, has redefined quick and easy cooking with her 1-2-3 approach to creating memorable and mouth-watering meals in minutes. Recognizing that most of us have
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Olive Oil: The Slippery Details
The Washington Post
; It's official: Under a "qualified health claim" granted last week by the Food and Drug Administration (FDA), bottles of olive oil can now boast what proponents of the Mediterranean style of eating have long contended: Olive oil may help reduce the risk of heart disease. That's because olive oil
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Like a fine wine, olive oil characterizes its region.
The Boston Herald
; 'Olive oil is a lot like wine. Peggy Knickerbocker swirls a wine glass of olive oil between two hands and holds it up to the sunlight to better eyeball the oil's color and clarity. Like wine, olive oil's quality varies from year to year, depending on weather, climate, soil and pest conditions. But
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OLIVE OIL WINS COOKS' HEARTS
The Columbian
; ... the 1997-98 season, the U.S. imported 50 million gallons of olive oil, five times more than it did in 1982. As promising health news coincided with keen interest in food other than chicken and steak, olive oil has become a regular presence in American pantries ...
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Using the correct olive oil variant can make a meal
Daily Breeze
; COPLEY NEWS SERVICE ook THE FLAVORS OF OLIVE OIL: A TASTING GUIDE AND COOKBOOK by Deborah Krasner (Simon & Schuster, $30) One of the best meals ...
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 "The Moscow Times (Russia)")
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Cook's Corner -- White Beans in Olive Oil, THE MOSCOW TIMES
The Moscow Times (Russia)
; 00-00-0000 At an Italian restaurant in New York, I once had the good fortune to discover a terrific alternative to plain butter or olive oil on bread -- white beans and olive oil. The soft, mild beans were served with a highly seasoned olive oil, which combined beautifully with the chewy, crusty
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