Gathering ’round the table for a big holiday dinner requires a lot of prep work, and one item tends to get overlooked in the madness of Christmas meal planning: bread. It’s tempting to buy premade canned dough, but aside from the biggest problem — your being terrified when the can pops open before you’re ready — it really takes down the quality of the meal. Don’t settle for store-bought. Try a few of our favorite holiday bread ideas, starting with gorgeous grape-studded rosemary focaccia (pictured above).
Continue Reading 6 Types of Bread to Complement Your Holiday Dinner
News flash: You can have your cake and eat it too without breaking your New Year’s resolutions. In fact, carbs don’t have to be your enemy if you fill your breads and cakes with vegetables. Sneaking veggies into treats like chocolate cupcakes and trimming down the fat and calories in carrot cake will basically turn your favorite desserts into salads. OK, maybe not quite as healthy as salads, but there are ways to indulge in a balanced way.
Below, check out five vegetable-filled desserts — starting with Bobby’s Red Velvet Cupcakes that use beets as food coloring — and get more healthy dessert recipes here.
Continue Reading Breads and Cakes So Full of Vegetables That You’re Basically Eating a Salad
Cooking Channel fans and Devour readers are well-acquainted with Zoë François’ fanciful baking and dessert creations — from showstopping holiday cakes to everyday sweets — and the helpful step-by-step guides within each of her posts. And while Zoë’s recipe library on Cooking Channel contains grilled buns and quick breads, you might not know that one of her greater passions — and fodder for multiple cookbooks — is traditional bread baking.
On sale this week, The New Artisan Bread in Five Minutes a Day cookbook is the revised and enhanced version of Artisan Bread in Five Minutes a Day, the 2007 brainchild of CIA-trained Zoë and co-author Jeff Hertzberg, M.D., combining their culinary and scientific strengths. Born of a discussion during their kids’ music class, Artisan Bread aims to empower readers to bake bread daily by “mix[ing] enough dough for several loaves and stor[ing] it in the refrigerator.”
This revolutionary concept drew a sizeable audience, making Artisan Bread a best-seller and resulting in the creation of artisanbreadinfive.com, a destination for new recipes and photographs and a hub for a community of bread bakers. The questions and comments that arose in this forum fueled additional cookbooks, and now, the revision of that first successful endeavor.
Continue Reading Cookbook Giveaway: The New Artisan Bread in Five Minutes a Day
In the French Pyrenees, Jamie becomes a member of the Brotherhood of Crostilot, which honors this artisanal bread.
Jamie Oliver is taking a detour from major cities this week on Jamie’s Food Escapes — check out his trips to Venice and Athens — to explore the charming, rustic towns of the French Pyrenees. On the French side of this mountain range that forms a natural border with Spain, the locals eat a healthy diet of rustic bread, truffles, cheese, sausages and duck confit. Miraculously, they also remain trim and have the lowest rate of heart disease among their French countrymen. “They live very, very long,” says Jamie. “There’s definitely something to be learned from these guys.”
Of course, Jamie dives into their cuisine head first, hoping some of that “French Paradox” will rub off on him. The locals welcome him with open arms — he’s even inducted into the “Brotherhood of the Crostilot Bread,” an artisanal sourdough made at one of the oldest bakeries in Cahors. “The brotherhood is about protecting brilliant food,” Jamie explains. “I told them I was a baker, and they said we’d love to initiate you!”
Continue Reading Untrapped: The French Pyrenees With Jamie Oliver
Serve up a spoonful of deliciousness.
I’m sure I’m not the only one who thinks the best part of Thanksgiving is the sides. While I’m definitely a turkey lover (dark meat, please), it’s that plateful of savory stuffing, mashed potatoes, greens in the form of beans or brussels sprouts and the sweet tang of cranberries or chutney that really gets me going. And as long as I’m confessing my love for sides, I’m not afraid to tell you that I’ll make more than necessary so I have plenty to indulge in (and lots for leftovers). Maybe one year I’ll even have an entire Thanksgiving feast just of side dishes. It could happen.
Continue Reading Matt’s Chipotle Sweet-Potato Spoon Bread
Colorfully decorated candy skulls are among the holiday's many traditions.
With Halloween having come and gone, we’re setting our sights on El Dia de Los Muertos, and learning that the two have less in common than you may think. We’ve got a bit of background to help demystify the Mexican holiday.
Continue Reading Skeletons and All, El Dia De Los Muertos Is a Time for Rejoicing
David Rocco takes a break as food bloggers have at it
No Roman holiday in the cards for your summer? How about a quick weekend staycation with three tribute recipes that are about as irresistible as Mr. Rocco himself…
Continue Reading Food Bloggers Cooking: David Rocco
The French Chef with Julia Child
“The only time to eat diet food is while you’re waiting for the steak to cook.” ~ Julia Child. Oh…did we mention that Julia’s going to be spending her afternoons on Cooking Channel?
Continue Reading Food Bloggers Cooking: Julia Child