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Bread of the Month: Crumbling new life into old cornbread

By rahoward, on June 30th, 2017

The first time I made “bread salad” or panzanella, as it’s commonly called, the recipe had me soaking cubes of very stale, sturdy bread in water, wringing those cubes out and mixing them with tomatoes, onions, cucumber, basil and vinaigrette for what turned out to actually be a very delicious experience.

This old-world method of . . . → Read More: Bread of the Month: Crumbling new life into old cornbread

Keeping it clean with quinoa

By rahoward, on April 5th, 2012

It dawned on me recently (dawning can often come surprisingly late): I grew up surrounded by grains. Living in the rural Midwest, our farm was a cluster of trees centered in vast open fields that yielded oceans of golden wheat. Sometimes, the fields were planted with sorghum (we called it milo), whose bristly rust-colored heads . . . → Read More: Keeping it clean with quinoa

“People ask me: "Why do you write about food, and eating, and drinking? Why don't you write about the struggle for power and security, and about love, the way the others do?" . . . The easiest answer is to say that, like most other humans, I am hungry.”
--M.F.K. Fisher

"It was in a yellow limestone church in Stockdale, Kansas, a crossroads town, that I sat dreaming during summer Sunday sermons, not of heaven or hell, but of the good dinner to come."
--Clementine Paddleford

Bread of the Month: Crumbling new life into old cornbread

Keeping it clean with quinoa

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Bread of the Month: Crumbling new life into old cornbread

Keeping it clean with quinoa

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