I was delighted to open today's Contra Costa Times, and find a front-page (of the food section) honorable mention of one of my favorite church ladies!
Apparently, Earlene Boyd is a top-ten finalist for a recent "invent an expressive pie" contest. Earlene, one of our church deaconesses, is quite famous for her baking skills, and when we know she's bringing by snacks for youth group, we always try to show up hungry. Here's her winning submission:
Over Indulgence Chocolate Puddle Pie
Makes 1 9-inch pie
-1 cup pecans, coarsely chopped
-3 ounces bittersweet chocolate (Ghirardelli bar), coarsely chopped
-1/2 cup (1 stick) butter
-1 cup sugar
-4 tablespoons cornstarch
-2 eggs, beaten
-1 teaspoon vanilla
-1 9-inch unbaked pie shell
-2 ounces semisweet chocolate, coarsely chopped
-3 tablespoons whipping cream
-1/2 cup whipping cream
-2 tablespoons confectioners' sugar
1. Preheat the oven to 350 degrees. Put the pecans in a pie pan and toast them for about 10 minutes. Set aside.
2. In a microwave-safe bowl, melt together the bittersweet chocolate and the butter in the microwave for 1 minute. Remove from microwave, and stir until melted and smooth. Set aside.
3. In a medium bowl, mix together the sugar and the cornstarch. Stir in the beaten eggs and vanilla, then stir in the melted chocolate mixture until well-mixed. Stir in the toasted pecans. Pour mixture into the pie shell, and bake for 40 minutes.
4. When the pie is almost finished baking, make the "puddle." In a small microwave-safe bowl, melt together the semisweet chocolate and the 3 tablespoons whipping cream in the microwave for 30 seconds. Remove from microwave, and stir till melted and smooth.
5. As soon as the pie comes out of the oven, poke holes, at 1-inch intervals, all over the top, with the greased end of a wooden spoon. Then, using a small spoon, fill each of the holes with the melted ganache. If some sink in, fill them up again, until all chocolate is used.
6. Set the pie on a rack to cool. Whip together the 1/2 cup whipping cream and confectioners' sugar until thick and creamy. When the pie is cooled and ready to serve, cover the top with the whipped cream. Sprinkle with grated chocolate.
-- Submitted by Earlene Boyd
Per serving (based on 8): 570 calories, 5 g protein, 49 g carbohydrates, 43 g total fat, 18 g saturated fat, 110 mg cholesterol, 130 mg sodium, 3 g fiber. Calories from fat: 68 percent. -- Times analysis


The RESTAURANT offers well-prepared culinary experiences inside
Open Monday - Thursday from 17.30 - 22
Friday and Saturday from 17.30 - 23
The kitchen closes for orders at 21
Tables are reserved in advance: tel: 97925200 email: firstname.lastname@example.org
Hotel Thisteds Restaurant has a tradition of preparing high-quality gourmet food.
The Danish-Italian inspired kitchen offers a varied selection of a la carte dishes, just as is always offered menu of the week, fish of the day and dish of the day, put together by the head chef in line with seasonal ingredients - Danish as far as possible and preferably purchased locally.
The restaurant is stylishly and comfortably furnished. Beautifully decorated with fresh flowers and the atmosphere is calm and subdued.
In the summer, and when the weather permits, many guests appreciate enjoying dinner in the beautiful courtyard. Here you are sheltered from the wind and the sounds of the city, and the atmosphere is informal.
The location in the center, with walking distance to Thisted Music Theater and the city's other offers, makes the restaurant an obvious choice when you want a delicious meal, before or after cultural experiences.
Lunch is possible by arrangement for companies, conferences and meetings.
Open on Sundays only for parties by appointment


Inspired by ancient Jewish cuisines from around the world. Dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.
Beba is the restaurant at the Gropius Bau Museum. The restaurant features a beautiful indoor vertical garden by Infarm with a large assortment of flavourful herbs & vegetables, harvested minutes before serving.
We designed the menu inspired by ancient Jewish cuisines from around the world.
We have been excavating our culinary roots, collecting recipes from the entire Jewish diaspora, from Persia to Russia, Argentina to Yemen and put together a collection of dishes with bold flavours accompanied by homemade confiture, syrups, pickles and chutneys.
Alongside the garden-to-table menu, Beba is serving a selection of delicious pastries handmade by Cynthia Barcomi.
Drinks include Barcomi’s coffee, roasted right here in Kreuzberg, herbal teas from our vertical garden, colourful, refreshing soft drinks made in-house and local craft beer.
Monday11:00 – 17:00
Wednesday11:00 – 17:00
Thursday11:00 – 17:00
Friday11:00 – 17:00
Saturday11:00 – 19:00
Sunday11:00 – 19:00
Due to the current regulations you must have a proof of vaccination or proof of recovery or a test from the past 24h (3G).
If you are more than 8 please send an email with your reservation details to: firstname.lastname@example.org


Ah, the modest egg. It thickens, leavens and emulsifies. It can be a garnish or a glaze. Or it can be the main event. It is, ultimately, cheap and cheerful!
by Daniela Pagliaro | photography by Nadia Pagliaro
Through my world travels and my most recent journey into handmade pasta, I have come to believe that the humble egg is the world’s most versatile ingredient.
Ah, the modest egg. It thickens, leavens and emulsifies. It can be a garnish or a glaze. It can be the main event, like with Mexico’s famous breakfast dish, Chilaquiles, it can be a sauce like with Italy’s famous Spaghetti a la Carbonara, or it can be the deep, yellow binder in handmade pasta dough.
It’s a demure yet powerful protein-packed pod that can catalyze culinary alchemy. It comes in its very own eco-friendly packaging. It’s cheap and cheerful.
In the following recipes, the fresh egg takes the cake!
A rural riff on the traditional dish: Spaghetti alla Carbonara
Spaghetti alla Carbonara is one of the most famous Italian pasta dishes. It was my favourite meal to order as a kid when we went out for family dinners at an authentic Italian restaurant.
This might sound funny coming from someone who makes fresh pasta for a living, but this dish works best with dry pasta. Trust me on this!
Traditional carbonara is made with five simple ingredients: spaghetti seasoned with browned guanciale, black pepper, Pecorino Romano cheese and beaten eggs. No cream, no garlic, no onion and definitely no peas! (Guanciale is cured pork jowl or cheeks. Salted and peppered, it’s left to mature for three months. It has a lot of flavour and fat; pancetta is drier. If you can find it, use it.)
The “rural riff” on the dish includes fresh eggs, a mix of Parmigiana and Pecorino Romano, and locally smoked bacon with a high fat content to mimic the guanciale.
It’s made in a few simple steps, but it’s the attention to detail that is key to success with this dish. Timing is everything and it must be enjoyed immediately so the sauce doesn’t dry out.
The other key is the ratio of whole eggs to yolks to achieve that creaminess we all love. To simplify, remember that it’s one whole egg for every four people plus one yolk per person.
Yield: Makes four servings
350g dried spaghetti
200g (about 1/2 pound) locally smoked bacon, cubed (the fattiest you can find)
1 whole egg plus 3 yolks
64g (½ cup) grated Pecorino Romano cheese
64g (½ cup) grated Parmigiano Reggiano cheese
Fresh cracked black pepper
Tears of the pasta gods, as Pasta Queen likes to call it (starchy pasta water)
1. Cook pasta according to package instructions. Make sure to generously salt the water so it tastes like the ocean. When the pasta is done, reserve 120ml (1/2 cup) of the starchy water before draining.
2. While the pasta is cooking, heat a large skillet over medium heat. Add the cubed bacon and cook until it is crispy and golden and the fat has rendered. Turn off the heat.
3. In a small bowl, whisk the eggs and the cheeses until well combined.
4. Return the bacon pan to medium heat and add half of the reserved pasta water. Gently toss the spaghetti into the pan and agitate the pan over the heat until the bubbling subsides. Most of the pasta water will absorb or evaporate.
5. Remove the pan from the heat and add the egg mixture using a spatula to get all that yummy, golden creaminess into your pasta. Stir quickly until the eggs thicken. There will be enough heat to cook the eggs but you have to work quickly to prevent the eggs from scrambling. If the sauce seems too thick, you can thin it out with some more of the reserved pasta water, one splash at a time until it reaches the desired consistency.
6. Grind some black pepper over it liberally and taste for seasoning. It may not need salt because the bacon and cheeses have their own saltiness.
7. Serve and enjoy immediately with friends or family. It’s a bit of performance, so have fun!
Fresh egg dough and Tagliatelle
As a first-generation Italo-Canadian, I have been enjoying handmade pasta for decades. My grandmother, Ortenzia Giordano, was the classic nonna – a second kitchen in her basement, a front-zippered apron and labouring for hours to make cannelloni for family gatherings, even into her 90s. She was the inspiration for my small-batch pasta business, OG Cucina.
This recipe is the gateway to handmade pasta making. Its beauty is in its simplicity – flour, fresh eggs, water and salt. No precision cutting required, no machine needed, but you should use a scale.
Flour is a compressible powder and fresh eggs come in different sizes, so using cup measurements and counting eggs as though they’re uniform will make your pasta journey more frustrating.
Yield: About 450g of pasta or four servings
300g 00 pasta flour: doppio zero (grocery stores that sell PC products carry it)
185g (3/4 cup) wet ingredients: 2 large eggs plus 3 large egg yolks, water (see instructions)
2 tsp fine kosher salt
Extra flour for preparing to fold and cut the dough
Coarse semolina flour for final dusting and storage (Bob’s Mills version is readily available)
1. Weigh 300g of flour and place in the medium sized bowl, add the salt and mix thoroughly with a fork. Don’t forget to tare (reset) the scale with the empty bowl on it first.
2. Heap the flour onto your work surface and make a well in the centre about 12cm to 15cm (5 to 6 inches) in diameter. You can use a flat-bottomed measuring cup to do this if you like.
3. Place your small bowl on the scale and tare. Add two whole eggs, followed by three egg yolks, then add water until you reach 185g. If you accidentally add too much water, don’t fret. You can whisk everything together and simply pour some of the mixture out.
4. Gently pour your wet ingredients into the flour well. Using a fork, gently beat the eggs until combined, then keep incorporating the flour into the eggs by scooping around the inside of the flour mound to slowly incorporate more flour until it’s mostly absorbed into the egg mixture.
5. At this point, start using your hands and gather it into a loose ball. This will be messy, so enjoy it!
6. Knead the dough for about 10 minutes to activate the gluten, which makes the dough stronger and elastic.
7. Set aside for 30 minutes in a tight lidded bowl or wrap well in plastic wrap so it’s airtight.
8. Once your dough has rested, cut it into four equal pieces. Use one piece at a time and keep the remaining pieces in the airtight container or plastic wrap to prevent drying.
9. Generously flour your work surface and rolling pin and roll one piece at a time into a large, paper-thin sheet. Enjoy the workout!
10. Once the dough has been rolled out, flour both sides generously, fold it over in a roll. Cut the roll of pasta into strips roughly 60cm (¼ inch) thick. Then dust with more flour and unravel them. Repeat this process with the remaining dough.
11. Set cut pasta aside on a tray. I like to sprinkle mine with semolina flour to prevent sticking. Leave out at room temperature if you are cooking it immediately or cover and place in the fridge to be cooked later. The dough may darken if left in the fridge for 24 hours, but it has not gone bad.
12. Boil a large bot of heavily salted water (the key to great tasting pasta!) and cook your pasta for roughly two minutes. When it floats to the top, it’s ready. Strain and enjoy with a sauce of your choice.
Fresh eggs as the main event: Chilaquiles con Salsa Roja
In the winter of 2019, my daughter and I spent three weeks backpacking around the Yucatán Peninsula in southeastern Mexico. We were in search of the perfect chilaquiles, Mexico’s beloved traditional breakfast food.
This has become my go-to brunch meal when I’m entertaining friends and family, but it’s a showstopper at any time of day.
There are many incarnations of this dish and my recipe is just one variation. I encourage you to play with protein substitutions like chicken or black beans, or use a salsa verde if you can lay your hands on tomatillos in your neck of the woods. This is the perfect morning-after meal because you get to use your day-old tortilla chips!
Ingredients for the Salsa Roja
3 fresh whole Roma or San Marzano tomatoes or 400g of baby San Marzanos
5 garlic cloves, peeled
1 jalapeño pepper, stemmed (seeded if you don’t like a lot of heat)
1 fresno chile, stemmed (seeded if you don’t like a lot of heat, or skip and add another jalapeno)
1/2 yellow onion, roughly chopped
5ml (1 tsp) cumin seeds
240ml (1 cup) water
Zest and juice of 1 lime
5ml (1 tsp) sea salt
Directions for the Salsa Roja
In a large saucepan over medium-high heat, char the outside of the tomatoes, garlic and chiles and then add the onion and cumin seeds. Continue to cook about three more minutes. Add water, lime zest, lime juice and salt. Simmer uncovered for 20 minutes.
When the tomatoes have nearly lost their skins and the garlic is softened, puree the sauce in a blender briefly, leaving the final product a bit chunky. If it’s too thick, add a bit more water. It will keep for up to seven days.
Tip: Pour into a mason jar while still hot, twist on the lid and let cool on the counter for about 30 minutes until you hear the lid “pop” and seal. Store in the fridge. Tastes best on the second day!
The Rest of the Ingredients:
4 healthy handfuls of leftover large, lightly salted or unsalted tortilla chips
475ml (2 cups) salsa roja
260g (2 cups) shredded haloumi (crumbled feta or shredded
Monterey jack cheese are also delicious)
32g (1/4 cup) pickled jalapeños
1 avocado, cut lengthwise into 65ml (1/4-inch) thick slices
120ml (1/2 cup) sour cream
1/2 bunch cilantro leaves
Pea sprouts or other sprouts
Zest from whole lime
Pinch of sea salt
The Rest of the Directions:
Preheat oven to 180C (350F).
Measure and prepare all ingredients and have them ready ahead of time. If you’ve already made your salsa roja, now is the time to take it out of the fridge, pop it in a medium saucepan and heat on medium-low. If not made ahead, make it now.
1. Once the oven has preheated, place tortilla chips on a baking sheet and bake until they start to sizzle. Remove and set aside.
2. Zest the lime and combine with sour cream. Set aside and cut the zested lime into quarters for later.
3. Equally distribute the baked tortilla chips onto the four platters.
4. Sprinkle each with equal amounts of shredded cheese.
5. Spread a ladleful of hot salsa roja over the chips and cheese.
6. Lovingly place the pea shoots or other sprouts in a clump on top of the cheese, a bit off centre.
7. Fry the eggs in oil of your choice, sunny side up or poach them lightly if you like a runnier egg (I do!).
8. Place two eggs on each of the tortilla beds.
9. Pour some extra salsa roja on top.
10. Garnish with cilantro, a blob of lime sour cream, avocado slices and a few pickled jalapenos.
11. Season with sea salt and pepper to taste.
12. If you manage to get your hand on Mexico’s famous condiment, Tajin, use it!
Daniela Pagliaro has been a resident of Haliburton County since 1998. She learned the art of pasta making from her Nonna Ortenzia Giordano and recently started OGCucina in honour of her Nonna. Follow Daniela’s adventures on Facebook – facebook.com/ogcucina and Instagram – instagram.com/og_cucina and on her website https://og-cucina.square.site/


Although India is the biggest consumer of tea worldwide the United States is the biggest consumer of iced tea in the world. Americans drink nearly eighty five percent of their tea as iced tea. While for years, sweetened tea has been the cold beverage of choice for many parts of the country, unsweet tea has gained a lot of momentum the last decade or so, as people look for ways to cut out excess sugar from their diets. It is so prevalent a drinking habit that when tourists come to visit they often wind up with iced tea even though they may have been thinking in terms of a nice cup of hot tea. This is especially true in the Deep South of the United States, where having iced tea on hand is absolutely necessary before receiving guests into a home or food establishment. Fortunately, more people are thinking in terms of featuring both hot and cold tea on the menu, which helps to take some of the confusion out of the process, even for persons not familiar with local custom. In any event, the iced tea maker has become quite a hot kitchen appliance in a number of homes and small businesses around the country.
Many people will make their iced tea in a large pitcher after boiling the water to make the tea. Then they add their ingredients, ice, sugar, lemon and whatever else they like and then stir. But with an ice tea maker the process is faster and the results are better. You put the tea, ice and water into the machine and in a few minutes you have iced tea to your liking. At the same time you can put the sugar in and this way you will have it sweetened the way you prefer. These iced tea machines are not expensive and if you enjoy drinking a lot of iced tea, or have a family that does or maybe you like to entertain guests who do; this is the easiest and quickest way to make quality iced tea.


Refresh your space with a bowl of faux fruit that looks good enough to eat! Add a pop of color, texture, and dimension to dough bowls, baskets and other centerpiece arrangements. Packages contain 6 fruits.
* Mixed Fruit: Contains a pomegranate, a mango, a kiwi, a peach, a plum, and an apple!
* Lemons: Natural-looking texture, bright yellow color, and a green stem. Dimensions are 3.5"Lx2"W
* Oranges: Combine these foam oranges with other fruit for a custom piece of decor that will last all year long. 3"x3"
* Pears: These delicious-looking green pears will have you convinced they're the real thing! 6"Lx3.25"W


The Small Batch is a cafe & eatery located in the heart of beautiful downtown Kingston Ontario. Our concept is simple: we prepare small batches of sandwiches, soups and salads throughout the day, made with fresh ingredients sourced locally whenever possible. We also bake tasty, homestyle treats in-house. Our selection varies daily depending on what’s in season and what our farmers and suppliers have on hand; follow us on Facebook or Instagram or call us at 613-767-0996 to see what’s on the menu.
The Small Batch serves Pilot Coffee Roasters coffee, as well as Pluck teas and Sloane Fine Teas, and a variety of hot and cold espresso-based drinks. Come visit us at our newly opened location at 282 Princess St and enjoy free wifi, plenty of outlets and USB ports. Let our friendly staff prepare something for you to take out, or pop in after work for some flavourful and fresh options to take home.
Hours of operation are 8-7 Monday to Friday, 8-5 Saturday and 10-5 Sunday.
You can now enjoy an amazing cup of Pilot Coffee at home! Let our knowledgeable staff help you pick the right beans and teach you how to make the perfect cup of coffee. Available in 12 oz bags.
If you’re curious about our exceptional coffee roaster, check out Pilot Coffee Roasters and learn more about their direct trade model, which provides premium prices to farmers. Pilot is committed to tracking down the highest quality beans and roasting each one to perfection, unlocking the full flavour potential.


History of Barnison Farm
We purchased our ten acre Southeast Austin property in 2004 with no prior agricultural experience, but with plenty of big dreams and motivation. Nine months later we were selling our first batch of free range poultry products at the Downtown Austin Farmer's Market. From the day the chicks were born until the day they were passed across the counter to our customers, Jeremy was the only person to handle the bird. We were solely responsible for each animal from the feeding and caring for, to the processing and marketing. After four years of selling chickens at the market and interacting with several local chefs and restaurants, Jeremy found his true passion was in the kitchen, rather than in the field.
We still have a few animals on the farm, including a happy flock of laying hens. In the future we hope to expand our farm to include a variety of pastured animals and come to a happy balance of food and farming.
Check out our photo gallery for pictures of life on the farm.


Happy Thanksgiving from all of us at Total HIPAA!
This year, we invite you to celebrate Thanksgiving by sharing. Please consider donating to your local food bank to help families all across our country gather together around a full table this holiday season. Every dollar you give to Feeding America can provide at least ten meals to families in need. The Feeding America nationwide network of food banks distributes 4.3 billion meals per year through their food pantries and meal programs throughout the United States. Their mission is to lead the fight against hunger, and we cannot think of a better cause to support.
Please enjoy a lovely and safe holiday with those closest to you.


When I’m in the mood to try a new recipe, I play one of two games: one is “What Would Happen If…” and the other, which I tried on this day, is “What’s in the Pantry.” This past summer, I had an unused vanilla bean left over from The Night of the Awful Scones. (So bad! So very depressingly bad.) Since I completely abandoned that scone recipe, I had a vanilla bean without a home.
I had recently seen a delicious-looking recipe for Jam Striped Lemon Cookies over at Clockwork Lemon, so I made it work for what I had at hand- vanilla beans, strawberry jam, and apricot preserves. While I did them in long strips and sliced them, I think this recipe would also work great as a thumbprint cookie. The cookie is really wonderfully light and buttery and the jam makes them just chewy enough for my liking. I also love that the recipe seems to be very adaptable – I’d love to try the original lemon cookie with raspberry jam, but it held up to my random flavor adjustments quite well.
By the way, how about those photos, eh? The composition! The angles! The I-obviously-baked-these-well-after-sundown of it all! It hurts me too, trust me. I read/stalk enough other foodie blogs to know what a good cookie photo looks like and I’m not looking at any right now. I’m just taking solace in the fact that I know they’re bad photos. I once heard a very reassuring speech on creativity with a moral that was approximately the following: If you know you suck, at least that means you have taste. You just don’t have the skill to meet your own standards yet. So there’s that. I have style, I just can’t make it happen quite yet. To growth!
Jam Striped Vanilla Bean Cookies (slightly adapted from Clockwork Lemon)
Yield: about 40 inch-wide cookies
2 cups all-purpose flour
2/3 cup sugar
½ teaspoon baking powder
1 split and scraped vanilla bean
¾ cup softened butter
1 large egg
1 and ¼ teaspoons vanilla extract
Jam of your choice
Stir together flour, sugar and baking powder. Beat in the butter, egg, vanilla bean, and vanilla extract until dough comes together. Divide the dough into 4 equal-sized balls, cover in plastic wrap and chill in the refrigerator 15-20 minutes.
Preheat the oven to 350 F. Cover two baking sheets with parchment paper.
Working with one ball at a time, knead and squeeze the dough into a rope 12”-13” long. Place on the parchment and flatten into a strip about one inch wide. Repeat with other balls of dough. Using your fingers, make a depression down the center of each strip. Use your fingers to pinch the edges into a wall that can hold the jam, being careful not to make the bottom too thin to hold the jam after baking.
Fill the channel with jam. Bake for 15-20 minutes, until edges are slightly golden.
Slide parchment from the baking sheets and slice cookies diagonally while they are still warm.
These cookies look SO cute! I love the idea of the jam in the middle and the fact that they are not your typical round shaped cookie. Absolutely lovely!
Thanks! I definitely love that they’re a unique shape too. And thanks for the first comment EVER – I’m quite excited 😀


Chengdu’s cuisine is not only renowned abroad but also ranks among the top in China. Every year, many people visit Chengdu for various reasons, such as to see giant pandas or explore popular commercial areas like Taikoo Li. However, there are also numerous foodies who come to Chengdu specifically for its delightful cuisine.
Chengdu’s food is famous for its spiciness and mouthwatering flavors, making you want to indulge from morning to night. You might even gain a few pounds after a trip, haha. The most well-known dishes abroad are probably hot pot, mapo tofu, and kung pao chicken, but Chengdu has many more famous and delicious foods to offer. Let me introduce them to you one by one.
Hot Pot (火锅)
Hot pot is probably the most famous food in Chengdu, known for its spicy and fragrant flavors. Whether it’s the spicy version or the clear broth one, Chengdu offers hot pots to satisfy various tastes. Throughout the streets and alleys, you can find various hot pot restaurants. In the cold winter, a bowl of hot pot not only warms you up but also lets you savor the unique deliciousness of Chengdu.
Chuan Chuan (串串)
Chuan Chuan in Chengdu follows a relatively fixed authentic recipe. First, beef is cut into small pieces and then cooked. Wheat gluten is mixed with starch and flour, boiled, and then pressed into bowls. Special spicy and numbing sauce, peanut sauce, soy sauce, garlic paste, coriander, and sesame are poured over it as condiments. The charm of Chengdu Chuan Chuan lies in its unique aroma and texture – the slight wheat gluten fragrance hits your nose, followed by the lingering taste of chili and peanut sauce, making you want to take another bite.
Spicy Hot Pot (麻辣烫)
Spicy Hot Pot, a distinctive Chengdu snack and a part of Sichuan cuisine. The skewers are prepared with ingredients like Sichuan peppercorns, chili, star anise, cinnamon, ginger, garlic, and more. Various vegetables and meat are boiled in hot water, removed, and then mixed with pre-prepared spicy seasonings. They are served in a spicy broth and sprinkled with chopped coriander.
Instant Boiled Spicy Hot Pot (冒菜)
Instant Boiled Spicy Hot Pot is one of Chengdu’s most distinctive traditional snacks, made primarily with meat, tofu, vegetables, seafood, and mushrooms. It boasts a spicy and fragrant flavor that is both numbing and savory. The key eating method for Instant Boiled Spicy Hot Pot is called “Gan Die,” which involves placing dry chili powder in a small dish and adding salt, MSG, and other seasonings. The cooked ingredients from the pot are lightly dipped into the “Gan Die” before being savored, creating a delicious and spicy sensation in every bite.
Pork Lungs in Chili Sauce (夫妻肺片)
Pork Lungs in Chili Sauce is a must-try delicacy in Chengdu. It mainly consists of beef tripe, beef heart, beef tongue, beef stomach, and beef, which are marinated and then thinly sliced. The dish is served with chili oil, chili powder, and other seasonings, creating a rich, tender, and spicy flavor that is incredibly appetizing.
Kung Pao Chicken (宫保鸡丁)
Kung Pao Chicken is a famous traditional dish both in China and abroad. It’s made by stir-frying diced chicken with peanuts, dried chili, and other seasonings, then seasoned with vinegar and sugar. The result is a flavorful, spicy, and delicious dish that pairs perfectly with rice.
Spicy Rabbit Head (麻辣兔头)
Spicy Rabbit Head is a popular Sichuan specialty snack made from frozen fresh rabbit heads, accompanied by dried chili, spices, and refined oil. When eating, the rabbit head is split in half to reveal the tender meat in the cheeks and tongue, while the jawbone part is consumed as well. The dish includes the eyeballs and the surrounding meat, though some may choose to skip the eyeballs.
Chilled Rabbit (冷吃兔)
Also known as “Spicy and Fragrant Rabbit,” Chilled Rabbit is a traditional Han ethnic delicacy originating from Zigong, Sichuan. It has been enjoyed for over a century. The key to this dish is absolute freshness, as it is stir-fried and served immediately, preserving the best taste and texture of the rabbit meat. The characteristics of this dish include bright color, refreshing and non-greasy texture, a combination of spiciness and sweetness, with firm and chewy meat that leaves a long-lasting aftertaste.
Sichuan Spicy Chicken Skewers (钵钵鸡)
Sichuan Spicy Chicken Skewers is a traditional Sichuan snack that has been passed down since the Qing Dynasty, with a history of over a century. It is served in a ceramic bowl, mixed with primarily spicy seasonings, boneless chicken slices, and various condiments. The dish offers crispy skin, tender meat, and a unique blend of spiciness and fragrance. The chicken slices and accompanying vegetables are skewered with bamboo sticks, dipped in the meticulously prepared sauce, and eaten together.
Twice-Cooked Pork (回锅肉)
Twice-Cooked Pork is a representative home-cooked dish in Sichuan cuisine. The term “twice-cooked” means the pork belly is boiled and then thinly sliced before being stir-fried again. It holds a significant position in Sichuan cuisine and is considered one of the most essential dishes. While it may not be as famous as Mapo Tofu internationally, if you visit Sichuan, not trying Twice-Cooked Pork would be truly regrettable.
Fish-Flavored Shredded Pork (鱼香肉丝)
Fish-Flavored Shredded Pork is a traditional Sichuan dish originating from Chengdu during the Qing Dynasty. It consists of shredded pork, wood ear mushrooms, carrot strips, garlic sprouts, and other ingredients, seasoned with doubanjiang (broad bean paste), chili oil, and Sichuan peppercorn powder, creating a unique and flavorful dish.
Mapo Tofu (麻婆豆腐)
Mapo Tofu is not only a must-try dish in Chengdu but also captures the taste buds of many overseas food enthusiasts. This Sichuan dish is characterized by its numbing, spicy, hot, aromatic, crispy, tender, fresh, and lively flavors. The main ingredient is tofu, complemented with garlic sprouts, minced beef or pork, and seasoned with doubanjiang, chili powder, Sichuan peppercorn powder, soy sauce, and sugar. Despite being a simple home-cooked dish, it has gained international fame and remains a must-eat food for both locals and visitors.
Fried-burnt Crispy Potatos (锅巴土豆)
On the streets of Chengdu, especially in night markets, you can always find vendors selling this street food. It features crunchy and golden guoba (crust) on the outside and piping hot and soft potatoes on the inside. The addition of small hot peppers on top adds to its irresistible allure. This snack is adored by people of all ages, even those on diets can’t resist its deliciousness.
Zhong Dumplings (钟水饺)
Zhong Dumplings are a well-known traditional snack in Chengdu with a history of over a century. These dumplings are made with fresh minced pork without any added vegetables, unlike other dumplings that usually include vegetables to enhance softness. The dumplings are served with a layer of red chili oil on top. When eating, you mix the dumplings with the chili oil, creating a mouthful of dumplings and soup that tastes far beyond your imagination.
Long Chao Shou/Wontons (龙抄手)
Long Chao Shou is a specialty street food of Chengdu known for its tender skin and rich fillings. Whether it’s pork, chicken, or shrimp fillings, you can find them in Long Chao Shou. What sets Long Chao Shou apart is its cooking method – the wontons are boiled and then mixed with various seasonings to enhance their deliciousness.
Dan Dan Noodles (担担面)
Dan Dan Noodles are a widely popular and uniquely flavored snack in Sichuan’s folk culture. It is named after the vendors who carry the noodles on a pole. These noodles have a bright red color and are both fresh and not greasy, with a balanced spiciness that sets them apart as a top-notch Sichuan-style noodle dish. The noodles are smooth, and the main toppings include red chili oil, minced meat, Sichuan preserved vegetables, bean sprouts, Sichuan peppercorn powder, red soy sauce, minced garlic, snow pea shoots, and green onions, creating a delightful combination of flavors, rich with oil and spiciness, making them quite appetizing.
Sweet-Chili Sauced Noodles (甜水面)
In Chengdu, Sichuan Sweet-Chili Sauced Noodles are a traditional noodle dish available throughout the streets and alleys. The fermented noodles are cut into chopstick-thick strands, resulting in a chewier texture compared to regular noodles. When mixed with crunchy peanut pieces and thoroughly stirred, the noodles emit a rich aroma, offering a slightly sweet taste followed by a subtle spiciness that leaves a lasting impression.
Liangfen is a type of street food made primarily from Chinese jellygrass, rice, sweet potatoes, and peas. It is seasoned with soy sauce, vinegar, and chili oil, delivering a refreshing and smooth texture, making it a popular summer delicacy. Chengdu’s Liangfen captivates food enthusiasts with its chili oil – it is vibrant, aromatic, and numbing, leaving a long-lasting aftertaste. When thoroughly mixed with Liangfen, it instantly stimulates your appetite, making you crave for more.
Cold Rice Cake (凉糕)
If you visit Chengdu in the scorching summer, there’s no better match than having a serving of Cold Rice Cake. It is a traditional Chinese street snack known for its delightful taste and soft texture. It is believed to have detoxifying and anti-inflammatory properties, as well as providing heat relief and promoting digestion. Made from rice milk and paired with brown sugar water, more and more women regard Cold Rice Cakes a summer delicacy for its beauty-enhancing and thirst-quenching benefits.
Sugar-oil Fried Glutinous Rice Balls (糖油果子)
Sugar-oil Fried Glutinous Rice Balls is a famous street snack in Chengdu, Sichuan. Its yellow and shiny appearance, crispy outside, and sweet and delicious inside make it a delightful treat. Made from glutinous rice, brown sugar, and sesame seeds, the dough is fried in oil and coated with white sesame seeds using bamboo sticks, forming a string of four or five pieces. Each piece of Sugar-oil Fried Glutinous Rice Balls is round and shiny with a reddish-brown color, exuding a caramel aroma, and covered with fragrant white sesame seeds, providing a crispy yet soft texture with every bite.
Recommended Food Streets in Chengdu
The bustling Chunxi Road is a landmark attraction in Chengdu. Although it houses nearly a hundred restaurants, the most authentic Chengdu cuisine can be found hidden in the old streets behind it. Below are some strongly recommended food streets:
Located behind the University of Electronic Science and Technology, this perennially popular snack street offers a wide variety of delicious treats. From street-side barbecues to elegant Western restaurants and exquisite Japanese cuisine, you can indulge in a culinary fusion from dawn till dusk.
An authentic old street area in Chengdu, this residential quarter allows you to experience the genuine Chengdu flavor. It boasts numerous specialty restaurants, with hotpot restaurants, Japanese cuisine, Sichuan dishes, cafés, and various unique shops lining both sides of the street.
A trendy spot for street photography, Wangping Street is frequented by many fashionable individuals all year round. With an array of stylish and distinctive dining and entertainment options, it provides a fully immersive experience of urban life that is both grounded and trendy. Here, you can enjoy steaming hotpot, delectable Southeast Asian cuisine, and artsy, internet-famous cafés.
Yulin Street consists of five streets and ten alleys, forming a famous food street in Chengdu where you can find everything you desire for eating, drinking, and having fun. Yulin West Road is known for its lively bar scene, while Yulin Middle Road is the oldest hotpot street in Chengdu. Each street is a treasure trove of gastronomic delights.
Located just a few minutes away from Chunxi Road, Sansheng Street is one of the few remaining old streets in the heart of Chengdu. Here, you can savor authentic Chengdu cuisine at long-standing local restaurants offering wontons, bobo chicken, spicy beef tendons, Sichuan dishes, and more, all of which have earned excellent reputation over generations.
Explore Chengdu’s Culinary Delights – From iconic hotpot and delectable Gong Bao Chicken to mouthwatering Ma Po Tofu, Chengdu’s top 20 must-try dishes are sure to captivate your taste buds. Embark on a gastronomic journey through the city’s famous food streets, savoring the flavors of Jianshe Lane, Tangba Street, Wangping, Yulin Street, and Sansheng Street. Immerse yourself in the rich blend of traditional and trendy cuisines, making your Chengdu trip an unforgettable feast of Sichuan delights!


Hello, lovely people!
I’m Melissa, a wife, mom, and founder of Vegan Snob Store. I was born in South America but currently live in Atlanta, GA.
I’ve always loved to try new things, from travel to outdoorsy things. Veganism is no exception! So, when my husband was diagnosed with hypertension two years ago, I was willing to try anything to help! After doing some research, we decided to try veganism.
And, let me tell you! Not only did it cure my husband’s hypertension, but it completely changed our lives for the better!
While it was a challenge at first to find vegan recipes that would give us a balanced, nutritional diet, we couldn’t deny the way veganism was improving our health and helping us make the world a better place.
I founded Vegan Snob Store to express my passion for living vegan and to give others who are (or exploring) vegan a fun and fashionable way to make a statement!
Our goal is to provide a clever and fun way to share our passion for veganism and inspire others and yourself!


Nutrition Education – Farm To School
Farm Field Trips
Farm to School Programs connect farms with school cafeterias and classrooms. Varying in scope, these programs can range from farm field trips to nutrition education in the classroom to farm fresh salad bars.
The Community Alliance with Family Farmers (CAFF) runs Farm to School Programs in many regions of California, including Humboldt County. CAFF’s Know Your Farmer Education Program offers hands-on nutrition education in the classroom and on working farms, and teaches students the benefits of fruit and vegetable consumption and about local agriculture. CAFF's Farm to Cafeteria Program offers technical assistance and coordination to school districts interested in incorporating locally grown, fresh produce into the cafeteria. CAFF also works closely with the County Offices of Education in Humboldt and Del Norte to help them source local produce and provide farmer profiles for their Harvest of the Month programs.


Family Night at the Golf House Grill
Bring the family and join us Friday, December 8th from 6-8pm for Family Night at the Golf House Grill!
All you can eat pasta dinner includes Caesar Salad and warm garlic bread.
Kids eat FREE with paid adult. $20 per adult excludes tax and gratuity.
Reservations preferred, walk-ins welcome. Call (253) 964-0520 or email firstname.lastname@example.org for reservations and additional details.
Tags: Golf House Grill


The Pizza Business started in the Barbato family back in the 1930s by John and Agatha Barbato. The first pizza sold by the Barbato family was sold at a neighborhood club known as the Pratola Peligna society, also known as the P.P. club. They would make the pizza at home and bring it to the club, bake it and sell it for 5 cents per slice. This sparked the interest of their boys Pat, Nick and John. Pat and Nick who were in the service, had seen pizza shops in some of the bigger cities. It was then that they decided to open a shop in Erie. In the early 1950s Pat and Nick opened the first Barbato's. Pat and Nick were the original owners, however, the other brothers Fred, Al, and John (Chick) also helped to get the shop started. The original shop was located on 17th and State street where the Holiday Inn parking lot is now located. This original shop was strictly carry out.
Shortly after the shop was in operation the redevelopment authority stepped in and took over that piece of property, forcing the Barbato brothers to move their shop directly across the street. This new shop was much more modern and had a full service dining area. As this shop became a success they felt that there was a need for a shop on the east side of town. Pat spotted a store in Wesleyville which is where they opened their second location in 1955. After a short time Pat and Nick decided to concentrate their efforts on the original location, so they sold their interest in the business to Fred and John (Chick). The shop was opened from 7:00pm to 11:00pm as John and Fred had other full time jobs. After a short time Fred and Pat decided to go into other business ventures. Pat sold his share to Nick and Fred sold his share to John. Pat and Fred opened the A-1 store, on 12th and French St. which is known today as Fred's Furniture and is run by Fred Junior. Pat eventually went into real estate investing.
John (Chick) Barbato Sr., and his wife Amelia, the owners of the Wesleyville location, began making improvements including remodeling and invested in modern equipment. The recipes they used were favorites of Johns mother, Agatha. Johns sons John Jr., Rob and Mike continue using those same recipes today to continue the Italian tradition.
Barbato's was the first to introduce the pre-baked pizza shell to the Erie market. This dramatically reduced the preparation and cook time. They were also the first in Erie to serve a round pizza and the submarine sandwich. Barbato's motto for years used to be The Home Of The Round Pizza and The Submarine Sandwich. Today, both pre-baked pizza shells and fresh dough pizzas are available. With technological breakthroughs in pizza oven design, it is now possible to serve a fresh dough pizza with only a 3-4 minute longer cook time than the pre-baked pizza shell.
The menu has been also expanded to include pasta dishes such as spaghetti, lasagna, gnocchi, antipasto salads and many other traditional Italian dishes.
Over the years our menu has evolved to include other items such as, Bruschetta Bread, Homemade wedding soup, Calzones and our new lineup of Homemade pastas, Homemade gnocchi & Stuffed shells, to name but a few of the changes our menu has over gone. Barbato's isn't just a place for great pizza. We do specialize in Italian dishes but we have a wide variety of other menu items as well, such as, Seafood, Chicken wings, Salads and much more. We have affordable catering, offering all your favorites from our menu served up party style. Perfect for any size gathering, large or small.


- Euphotic Labs introduces Nosh, an AI-driven cooking robot that makes home-cooked meals accessible for urbanites.
- Nosh's founders, inspired by a craving for authentic cuisine, automate cooking, pivoting from cloud kitchens to consumers.
- Priced at INR 50,000, Nosh plans to deploy 5,000 robots by 2024, competing in the global kitchen robotics market.
With Nosh, an AI-enabled cooking robot, Bengaluru's Euphotic Labs is turning kitchen dreams into reality. Founded in 2018 by Yatin Varachhia, Sudeep Gupta, and Amit Kumar Gupta, Nosh targets busy urbanites, providing the joy of home-cooked meals without fuss.
Cravings Birth Innovation
Nosh's genesis lies in the culinary cravings of its founders, Yatin Varachhia and his wife. Yearning for authentic Gujarati cuisine, they birthed Nosh to automate the cooking process and bring flavorsome meals to every household.
From Cloud Kitchens to Consumers
After an initial foray into cloud kitchens, Nosh pivoted back to its roots, catering to the broader consumer market. With over 1,000 pre-orders and 4,500 eager customers, Nosh is set to deliver culinary bliss with zilch marketing spending.
Priced at INR 40,000 for pre-orders, Nosh plans to hit the market at INR 50,000 per robot. The startup's lean approach, backed by $1 million in seed funding, ensures cost efficiency with an impressive cap table.
Future Feast: 5,000 Robots by 2024
Looking ahead, Nosh's eyes will be deploying 5,000 cooking robots by 2024, marking a significant leap in the kitchen robotics market. Focusing on training AI in diverse recipes, Nosh aims to tantalize taste buds globally.
Global Kitchen Robotics Arena
In a competitive landscape, Nosh faces off against Nymble and Mechanical Chef in India, while global giants like Samsung and NVIDIA dominate the US and European markets. As kitchen robots take center stage, Nosh is poised for a delectable journey in the culinary tech space.
Edited by Shruti Thapa


Millions of Americans suffer from joint pain due to arthritis or other conditions. While there are medical treatments that can help relieve pain and restore mobility, most of us would like to do all we can to prevent joint problems on our own. That’s where dietary changes come into play.
As a top orthopedic specialist and sports medicine physician in Houston, Texas, Joshua D. Harris, MD, works with each patient individually to develop joint pain solutions to relieve pain and improve overall joint health. In this post, he reviews the critical link between your diet and how making the right food choices can help keep many joint problems at bay.
How your eating habits affect your joints
“You are what you eat.” It’s a saying that we hear so much it stops being meaningful. But your diet significantly impacts every aspect of your health, including your joint function.
The most obvious link between diet and joint health has to do with weight management. Your knees, hips, spine, and joints in your feet are all charged with supporting your weight day in and day out.
Not surprisingly, the more you weigh, the more stress and strain you place on your joints, which means the potential for joint damage increases, too. Making healthy diet choices also helps you keep your weight in check, especially as you get older. That means substituting unhealthy foods with healthy choices and watching your portion control.
For optimal joint health, you must fill your plate with antioxidants-rich foods. That includes plenty of fresh fruits and vegetables, particularly those with deep colors, like most berries, red peppers, carrots, sweet potatoes, leafy greens, and citrus fruits.
Antioxidants help ward off free radicals, unstable molecules that interfere with normal cell function. Plus, most antioxidant-rich foods are rich in fiber, too, which means you’ll feel full longer, making it easier to maintain a healthy weight.
Lean protein and low-fat dairy are good for bone and muscle health, so your joints get the support they need for normal movement. Plus, vitamin D helps fight inflammatory damage, a significant cause of joint discomfort.
Omega-3 fatty acids are also good for preventing inflammation in your joints and elsewhere, including your heart. Fatty fish are a great source or take fish oil tablets. Other sources include flax and chia seeds, soybeans, and walnuts.
While some foods are good for joint health, others could contribute to joint damage, especially if eaten in quantity. High on the list: are foods that promote inflammation.
For healthy joints, avoiding processed and fatty fast foods is essential. Skip the refined carbs and red meat, too. Avoid unhealthy trans fats and limit saturated fats. And, of course, avoid sugary foods as much as possible since sugar significantly contributes to inflammation.
Since most of these foods can also contribute to weight gain, avoiding them also helps you keep extra pounds at bay.
Take joint pain seriously
Joint pain is more common as we age, but the good news is it’s never too late to adopt eating habits that can help your joints and overall health, too. To learn what else you can do to keep your joints healthy, call 713-441-8393 or book an appointment online with Dr. Joshua Harris today.


This time of year, farmers work overtime to bring their wares to our dinner table. The flavors of the autumn harvest are unlike any other, and they beg to be enjoyed. But instead of rushing to create a meal, take your time in the kitchen and appreciate all it has to offer.
The kitchen is our haven. It expresses our very being and sometimes who we aspire to be—maybe a gourmet chef or a foodie on a mission to find the next delicious recipe. It’s also a place of comfort. A place to find a hearty and creamy kale and potato gratin sitting on the stovetop, just waiting to be enjoyed after a long day at school.
The kitchen is where conversation finds a table filled with mouthwatering recipes of the season. Moist and juicy chicken breasts stuffed with tart, diced apples and melted Brie cheese is complemented by a platter of crisp tender green beans topped with crumbled chèvre, sweet dried cherries, and toasted pine nuts all beautifully laced with a balsamic vinaigrette. Bringing these lovely dishes together is a crisp and bubbly apple cider champagne cocktail that makes dinner feel just a little special. Dessert is served, and family and friends linger over gorgeous pumpkin coconut tarts topped with whipped cream and warm caramel sauce. This treat offers the perfect ending to a perfect meal created in the most treasured space—the kitchen.
Click on the pictures for the recipe!


Swing by our drive-thru pick-up on Saturday, June 20th from 11am-5pm to enjoy good food, celebrate dads and support a great cause!
All proceeds help us to continue empowering men & women to make life-affirming decisions. All food will be cooked & served by Bachman's Catering Company and O'dell Craft Barbecue.
FATHER'S DAY BBQ
Each BBQ Box is only $15 and includes the following:
· Your choice of O’dell’s Texas-Style BBQ Tri-Tip or Plum-Smoked Savory Pulled Pork
· Chipotle-Bacon Potato Salad
· Garlic-Griddle Texas Toast
· Grilled Corn-on-the-Cob


Scott absolutely LOVES fish tacos! Since the opening of Rubio's in Orem, we have made a point to go to Taco Tuesday for their fish tacos that are only $1.25 and AMAZINGLY delicious. We look forward to dinner on Tuesday nights every week because of these delectable tacos. Although I believe the fish tacos at Jon's Fish Market in the Dana Point Harbor are still his favorite, Rubio's will have to do while we are here in Utah. Hope to see you next Tuesday!


Welcoming a new member into the family is an exciting and joyous occasion. As parents, one of the primary concerns is ensuring the little one receives proper nutrition for healthy growth and development. Introducing fruits into your infant’s diet is a delightful and essential step, but it’s crucial to choose age-appropriate options to cater to their delicate taste buds and nutritional needs.
Bananas: Nature’s Perfect First Food
Bananas are an excellent choice for infants who are just starting to explore the world of solid foods. They are soft, easily mashed, and packed with essential nutrients like potassium, vitamin C, and fiber. The natural sweetness of bananas makes them a favorite among little ones.
Avocado: Creamy Goodness for Tiny Tummies
Rich in healthy fats and nutrients, avocados are a fantastic fruit to introduce to your infant’s diet. Their creamy texture is easy for little ones to manage, and avocados provide a good source of monounsaturated fats, crucial for brain development.
Pears: Gentle Introduction to Fiber
Pears are a gentle and easily digestible fruit for infants. As an excellent source of fiber, they can help regulate your baby’s digestive system. Choose ripe, soft pears and consider steaming or pureeing for younger infants to make them more manageable.
Apples: Introducing a Crunch
As your baby grows and develops the ability to chew, apples become a great choice. Start with thinly sliced or finely grated apples, ensuring they are soft and easily mashable. Apples are a good source of vitamin C and antioxidants.
Sweet Potatoes: A Nutrient-Rich Option
While commonly considered a vegetable, sweet potatoes offer a natural sweetness that babies love. Rich in beta-carotene, sweet potatoes support eye health and immune function. Steam or bake them until soft for easy consumption.
Blueberries: Tiny Powerhouses of Nutrition
As your infant transitions to a more varied diet, consider introducing blueberries. These small, nutrient-dense berries are packed with antioxidants and vitamins. For younger babies, you can mash or puree them to avoid choking hazards.
Mango: Tropical Delight for Tiny Tastes
Mangoes provide a burst of tropical flavor and are rich in vitamins A and C. Peel and dice the mango into small, manageable pieces for your little one to explore. The natural sweetness makes it a delicious and nutritious addition to their diet.
Introducing fruits to your infant’s diet is a wonderful journey that contributes to their overall health and development. Remember to consider the individual preferences and developmental stages of your baby. Always supervise them while eating and consult with your pediatrician before introducing new foods. With a variety of age-appropriate fruits, you’ll be setting the foundation for a lifetime of healthy eating habits for your precious little one.


Taste the Future is a culinary showcase of Central Ohio's best in food. More than just food, it is a tasty fundraiser to support student success at Columbus State. Don't miss the opportunity to see amazing chefs from around the community show off their remarkable culinary skills to over 1,250 guests!
Taste the Future attendees will enjoy hundreds of incredible flavors from over 50 central Ohio restaurants, clubs and caterers. The will also enjoy live music, award winning food artists from across Ohio and the company of 1,000+ central Ohioans gathering in support of fun, food, education and opportunity!
Tickets: $100 per Person
Host Commitee, Individual and Corporate Sponsorship Opportunities Still Available!
For more information: http://tastethefuture.com/
For tickets: https://foundation.cscc.edu/Taste-tickets


Awake to steaming tea or coffee available at 7 AM, meet other guests on the verandah for more coffee if you come down early, and then gather around the old oak table each morning at 8:30
for a hearty, hot breakfast prepared by Brenda and served by Edgar.
Fresh fruit and orange juice are followed by a different hot meal each day. French toast, bacon, blueberry pancakes, cheese strata, croissants, quiches, Belgian waffles, PEI sausage, golden cheese soufflés, muffins, freshly-baked breads, home-made jams and jellies, goodies flavored with fresh clippings from our own home-grown herbs are just some of the regulars offered. In season, strawberry shortcake, blueberry “grunt” or stewed rhubarb will be choices.
And we cater to special diets. If you are diabetic, vegetarian, vegan or just don’t like certain things,
let us know in advance and we’ll adapt our menu.


Ananiadis Pizza Box
Packaging design for a pizza box that encloses a delicious experience! The Ananiadis Street Food company has its own aesthetic character designed by Artware and our new challenge was to design an original packaging, a pizza box, that embraces all the characteristics of its corporate identity, highlights the quality of its content and triggers the visual stimulus of the well-promised delicious pleasure.
To proceed with the packaging design of the Ananiadis Street Food pizza box, we chose to follow the guidelines of the brand identity in combination with the deconstructed linear depiction of the main characteristics / ingredients of the product enclosed in the packaging. The box’s square shape is combined with the circle of the pizza. Furthermore, since a pizza should always be cut in pieces, we combined the straight and curved lines to create all the visual elements of the packaging design. The 2D linear depiction of the ingredients themselves composes design patterns and underlines a fresh and modern look of the pizza box. This very fresh look is complemented by the hastags that are included both on the top and the side surfaces of the packaging, giving the pizza box a social media friendly character. The design’s color code embraces the natural color of the cardboard box, which underlines visually the originality of the product. Therefore, we used red, as it is the main color of the brand identity; shades of green, which predispose to the delicious pleasure included in the pizza box; and white, which highlights some characteristic visual elements, directly regarding the content itself.


Wickham Bishops Health Food Store opened in 2006, and has since gone on to become one of the most well renowned speciality retailers in the area. We are an independent health food store and a member of the National Association of Health Stores. We are situated in the charming village of Wickham Bishops, providing easy access from Maldon, Danbury, Witham, Hatfield Peveral, Boreham and the surrounding areas. We’re also less than 10 minutes from the A12, convenient for those travelling from further afield.
Our product range is ever changing to suit the needs of our loyal customers. We stock a great variety of organic and natural foods, and an excellent selection for allergy sufferers; including wheat free, gluten free, dairy free, egg free and yeast free options. We feature a great selection of gourmet health foods and ingredients from artisan producers. We also stock products catering for vegan, vegetarian, raw food and paleo diets.
We offer a wide range of vitamins and supplements and are happy to lend our friendly advice if required. You’ll also find homeopathic and natural remedies, natural skincare and healthcare products, child and baby care, aromatherapy oils, household products and various books.
We work with established and trustworthy suppliers to source the highest quality and most effective products, as well as supporting small, independent producers whose products we believe in. Since opening in 2006, we have been constantly updating our product range in order to suit the ever changing needs of our customers. If we don’t currently stock a particular product you are looking for, we’re more than happy to source it for you.
We are a small, friendly team who pride ourselves on our outstanding customer service, as well as the variety of products we offer and the value for money for the customer. We’re your local, friendly health food store – and we hope to see you soon!
WICKHAM BISHOPS HEALTH FOODS
12 The Street, Wickham Bishops,
Essex, CM8 3NN


Over the past several years our region has seen a rise in nutrition-related chronic illnesses like obesity, high blood pressure and diabetes among Latinx populations. Washington County currently has the largest Latinx population in Oregon, many of whom lack access to healthy foods and culturally specific services.
In response, Adelante Mujeres, in partnership with CareOregon and Virginia Garcia Memorial Health Center, have developed a successful program to help more Latinx families access fresh, locally grown produce and increase healthy eating habits.
“We know that within the Latinx population in Washington County that many barriers exist, whether it’s difficulty accessing fresh produce due to poverty or lack of transportation or difficulty receiving support and resources in language,” said Jen Martinek, CareOregon Strategic Business Partnerships Manager. “Partnerships like this target gaps specific to a community and population that lead to chronic health issues like diabetes and work to remove those barriers.”
The produce prescription program provides extra financial support to enrolled Virginia Garcia patients in the form of a Fresh Connect debit card that can be redeemed for only fresh fruits and vegetables at the Forest Grove Farmer’s Market.
The program offers each member in the household $24 per month to spend on produce. For a family of four, for example, $96 is deposited in their Fresh Connect debit card. Not only does this program provide access to nutritious foods for the Latinx community, but it also allows families and individuals to support foods grown by local Latinx famers and vendors.
During off-season when the Forest Grove’s Farmers Market is not in operation, participants can use their debit card at grocery stores like Fred Meyers, Safeway and WinCo. Adelante is also working to partner with other local farms to expand access to locally grown produce.
Another large part of this program is providing culturally specific services that are unique to the population. Culturally specific organizations like Adelante Mujeres and Virginia Garcia understand the cultural challenges and shared lived experiences of the Latinx community. This allows the knowledge and expertise to provide culturally specific care, resources and services in language, all while building community.
As part of the program, families and individuals receive resources and cooking and nutrition classes in Spanish to help teach healthy eating habits, help families navigate how to use their local, in-season produce in new recipes while also maintaining culturally specific and traditional recipes.
“One of the biggest issues that our community runs into is that a majority of the information about health and nutrition is provided in English,” said Mayra Hernandez, Adelante Mujeres Health and Nutrition Coordinator. “This is a major barrier for our primary Spanish-speaking population. That’s why it was important for us to develop a program that provides the information about health, nutrition and cooking resources, all in Spanish. This opens up a space where people can communicate what they need and have it be heard and met.”
Since 2014, this program has served hundreds of Washington County residents. Families are eating better and feeling better. Many have set new dietary habits and improved the quality of life for themselves and their families. They have increased energy and motivation. They are spending more quality time with family, engaging more in the community and sharing what they’ve learned with each other.
Most importantly, participants are experiencing overall improved health outcomes and needing less medication and less medical care.
In the future, Adelante hopes to expand this program into Hillsboro and other parts of Oregon to serve even more families.
“We are grateful for our partnerships with CareOregon and Virginia Garcia because we’ve been able to help so many more families with this support,” Hernandez said. “People who’ve been helped by this program have told me how much they enjoy the food that they’re eating, cooking and making themselves. The importance of healthy eating is to make it a lifestyle, and we’ve seen all the ways this program has helped our community create healthier lifestyles. That’s always the big hope—a healthy community.”
About Adelante Mujeres
Adelante Mujeres provides holistic education and empowerment opportunities to marginalized Latina women and families to ensure full participation and active leadership in the community. Programs focus on Food Sovereignty, Early Childhood Education, Health Equity, Family Engagement and more.
About Forest Grove Farmers Market
In 2005, Adelante Mujeres launched the Forest Grove Farmers Market, fostering cross-cultural exchange during this family-focused community event. They strive to provide an outlet for small farmers and food producers so that they may connect with the community by offering fresh, local goods.
About Virginia Garcia Memorial Health Center
The health center serves the members of Washington and Yamhill county through access to high quality, culturally appropriate health care. Virginia Garcia serves more than 47,000 people in the community each year, with 18 clinics providing care in two
counties. There are more than 60 languages spoken at the clinics and our more than 600 employees work every day to provide high quality, culturally appropriate care to patients.


Growing numbers of people are now regularly drinking herbal teas, such as chamomile tea and hibiscus tea, for their health benefits. One of the most popular of these healthy beverages is green tea. Not only does it have an earthy, delicious taste, but it is packed with numerous compounds that have a whole range of health benefits.
Among green tea’s most impactful health properties are its antioxidant health benefits. Whether taken as a tea, or as an extract in supplement form, green tea is brimming with powerful antioxidants, in the form of a particular type of polyphenols called flavenoids. These compounds have been shown to have a number of beneficial effects for your body, including helping to prevent cancer and boosting your immune system.
Antioxidant Properties and Benefits
Antioxidants are chemical compounds which act to limit the damage caused by free radicals inside the body. Free radicals are highly chemically reactive, and are created by molecules in your body undergoing oxidation. Antioxidants inhibit oxidation, thereby reducing the production of destructive free radicals.
Too many free radicals in your body can lead to a chain-reaction of cellular damage that can contribute to an increased risk of developing cancer. In addition, having excessive amounts of free radicals causes damage to all internal organs and tissues, which can contribute to premature aging and various degenerative health conditions.
Because antioxidants act to inhibit the production of free radicals, they can be a powerful tool for preventing damage to your cells, tissues, and organs. Antioxidants may be critical for helping to prevent the following diseases and health conditions:
- Cancer and Tumors – Free radicals can actually damage the DNA contained in your cells. Damaged DNA can cause cells to malfunction and start reproducing out of control, leading to cancer and tumors.
- Heart Disease – Oxidized cholesterol tends to attach to the walls of arteries. When your immune system attacks this cholesterol, it can cause plaque to build-up in blood vessels, increasing the risk of heart disease and heart attacks.
- Dementia – It has been found that the brains of people who suffered from degenerative cognitive conditions, such as Alzheimer’s Disease, showed signs of damage caused by free radicals.
- Weakened Immune System – Free radicals attack and damage the various cells of your immune system. This results in an overall weaker immune system, increasing your general risk of illness, disease, and degenerative health conditions.
Because of all the potential health consequences of having too many free radicals roaming around your body, it is important that we get sufficient antioxidants to reduce their effects. Green tea is a great way to increase your intake of antioxidants each day.
How Much Green Tea Should You Take?
To get the maximum antioxidant benefits of green tea, or green tea extract, you need to make sure you are not only getting a good quality green tea product, but also taking the right amount. The amount of green tea or extract you should take is based on the amount of antioxidant polyphenols it contains. The suggested daily intake of polyphenols is 240 to 320 milligrams per day.
- Green Tea – Depending the brand and the strength of your tea, 2-3 cups per day should supply the daily suggested requirement of polyphenols.
- Green Tea Extract – When taking an extract supplement, be sure to look at how much of the product has been standardized to contain polyphenols. For example, an extract might say 300mg on the bottle, but the label says it is 20% standardize for polyphenols. This means you are only getting 60mg of the antioxidant polyphenols. Try to adjust the dosage to ensure you are getting the suggested range of 240 t0 320 milligrams of polyphenols per day (not per serving).
Because green tea contains caffeine, do not take too much. Depending on the brand and strength, a cup of green tea will usually contain somewhere between 25-50 milligrams of caffeine. For comparison, the average cup of coffee contains around 100 milligrams of caffeine.
The caffeine content of green tea extract varies by a large amount depending on the brand. If you have a sensitivity to caffeine, or if you should avoid it for any reason, then be sure to thoroughly check the label of your supplement so you know exactly how much caffeine you will be getting.
How to Prepare Green Tea
Here are a few simple guidelines for making the perfect cup of green tea, and making sure you are getting the maximum antioxidant benefits:
- Do not buy green tea in bottles or cans. Processed varieties of green tea have been found to have very few polyphenols.
- Loose leafs and tea bags are both fine to use. Both methods impart plenty of antioxidants into your tea. Tea bags tend to be easier to use and create less mess.
- Use green tea from Japan, not China. Many green teas that come from China have been found to contain high levels of lead. Green teas from Japan tend to be much more healthy.
- Do not use boiling water. Heat water until it is just shy of boiling. The ideal temperature of water for brewing green tea is between 80 and 90 degrees Celsius.
- Immediately after removing the water from the heat, pour it over the tea bags or leaves in a teapot or cup. Let the tea steep for about 3-5 minutes depending on how strong you like your tea.
- To retain the effectiveness of more of the antioxidant compounds, squeeze some lemon juice into your tea. The acid helps the antioxidants to remain more stable during digestion.
Creative commons image credits: Veganbaking.net | Matcha Green Tea Powder (9409937063)


Dolci Café strives to provide our customers with the freshest of products combined into simple but extraordinary Italian food. We combine tried and tested traditional methods with modern trends in the food industry to bring you concentrated simplicity.
Dolci Café was started by husband and wife team - Jacqueline Righi-Boyd and Clayton Boyd. It opened its doors on the 5th of September 2015 as a small Pasticceria and Café serving pastries, breakfast and lunch.
Customers loved the experience so much that a wider variety of offerings was soon in demand. In March 2017, Zoran Mijailovic joined the team and dinners were added to the Dolci menu. The new dishes were so well received that the restaurant had to expand twice in the following year. With the expansion of Dolci Café, Luciana Righi (Jackie’s mom) and chef of many well-known restaurants around Johannesburg such as Tre Nonni, Assaggi and Amarcord, joined the team.
Since April 2018 Jackie and Luciana have brought a combination of trendy and traditional Italian dishes to the Dolci Café Menu including the new addition of pizza in late 2019.
DOLCI BAR & PIZZERIA
In October 2019 Dolci Bar and Pizzeria opened as an extension of the Dolci Café. Creating Northern Italian style thin-crust pizzas and presenting a New York-style bar environment, Dolci Bar and Pizzeria welcomes all who wish to dine in a casual bar environment or those who want to meet with friends in the neighbourhood to have a cocktail or Mad Giant beer to end the busy week.


Looking for some holiday recipes to make this season with your family and friends? Nothing says holidays (or smells like the holidays) more than gingerbread cookies. Bake them while sipping on White Christmas Margaritas to really get into the holiday spirit!
- 3cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1tablespoon ground ginger
- 1 3⁄4teaspoons ground cinnamon
- 1⁄4teaspoon ground cloves
- 6tablespoons unsalted butter
- 3⁄4cup dark brown sugar
- 1large egg
- 1⁄2cup molasses
- 2teaspoons vanilla
- 1teaspoon finely grated lemon zest (optional)
- In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
- In a large bowl (KitchenAid's great for this) beat butter, brown sugar, and egg on medium speed until well blended.
- Add molasses, vanilla, and lemon zest and continue to mix until well blended.
- Gradually stir in dry ingredients until blended and smooth.
- Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
- Prepare baking sheets by lining with parchment paper.
- (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
- Place 1 portion of the dough on a lightly floured surface.
- Sprinkle flour over dough and rolling pin.
- Roll dough to a scant 1/4-inch thick.
- Use additional flour to avoid sticking.
- Cut out cookies with desired cutter-- the ginger bread man is our favorite of course.
- Space cookies 1 1/2-inches apart.
- Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies-- very good!).
- Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
- After cookies are cool you may decorate them any way you like.
White Christmas Margaritas
- 1 (14-oz.) can coconut milk
- 12 oz. silver tequila
- 8 oz. triple sec
- 1/2 c. lime juice
- 2 c. ice
- 1/2 c. Mint, for garnish
- 1 lime, sliced into rounds for garnish
- Lime wedge, for rimming glass
- Sanding sugar, for rimming glass
- Cranberries, for garnish
- Combine coconut milk, tequila, triple sec, lime juice and ice in a blender. Blend until smooth.
- Rim glasses with lime wedge and dip in sanding sugar. Pour into glass and garnish with lime and cranberries.
- Serve cold and ENJOY!


Apple Fig Ginger Chutney
We took our inspiration for this scrumptious preserve from an 1848 Mormon recipe, and gave it a modern twist with the addition of Black Mission figs and ginger.
Our resulting Apple Fig Ginger Chutney sings with the Fall fruit flavours of apples and ripe figs enhanced with fresh and candied ginger, with a delightful cider vinegar tang and a few secret spices, creating delicious harmony on everything from appetizers to main dishes.
Delicious with stuffed roast pork with crispy crackling, an Indian curry, roast lamb, meat pies such as Melton Mowbray pork pies, or alongside grilled cheese sandwiches served with a frosty pints of pale ale.
It also stands up to strong cheddars and English Stilton blue cheeses served with oatcakes or your favourite gourmet cracker.
Farmhouse Cheddar, PEI Cheddar, Okanagan Chèvre, Natural Pastures’Boerenkaas, Saltspring Cheese’s Garlic Chèvre and Montanna, Bleu Benedictin, Salt Spring Island’s Chevarro
- Baked Brie with Apple Fig Ginger Chutney In Puff Pastry
- Grilled Panini with Havarti Cheese, Smoked Chicken Breast, Red Onion and Apple Fig Chutney
- Pork Tenderloin with Apple Fig Ginger Chutney
- Potted Goat Cheese with Apple Fig Ginger Chutney
- Crostini with Prosciutto, Apple Fig Ginger Chutney, Fresh Figs and Triple Cream Brie


Embrace the comforting flavors of home with this delightful Hot Milk Pie, a recipe that weaves together the warmth of tradition and the simple joy of homemade baking. Each slice offers a tender, flaky crust enveloped around a heartwarming, creamy filling, baked to a golden hue that promises to soothe and satisfy.
- 200 ml of warm water
- 200 ml of warm milk
- 10 grams of dry yeast
- 2 tablespoons of sugar
- 100 ml of sunflower oil
- 1 teaspoon of salt
- 720 grams of wheat flour
- Butter, for greasing the pan
- 1 egg, beaten (for the egg wash)
- Yeast Mixture: In a large mixing bowl, combine the warm water, warm milk, and sugar. Sprinkle the dry yeast over the mixture and let it sit for about 5-10 minutes, or until it becomes frothy. This step activates the yeast, ensuring your pie crust rises beautifully.
- Form the Dough: To the yeast mixture, add the sunflower oil and salt, mixing gently to incorporate. Gradually add the wheat flour, stirring continuously, until a soft dough forms. You may need to adjust the amount of flour slightly, depending on the dough’s consistency.
- Knead the Dough: Turn the dough out onto a floured surface and knead it for about 10 minutes, or until it’s smooth and elastic. This process develops the gluten in the flour, giving your pie crust its delightful texture.
- First Rise: Lightly grease a clean bowl with a bit of butter and place the dough inside. Cover the bowl with a clean kitchen towel and let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.
- Shape and Second Rise: Once the dough has risen, punch it down gently to release any air bubbles. Transfer the dough to a butter-greased pie dish, spreading it evenly across the bottom and up the sides. Cover it again and let it rise for an additional 30 minutes.
- Preheat the Oven: While the dough is rising for the second time, preheat your oven to 180°C (350°F).
- Egg Wash: Just before baking, gently brush the top of the dough with the beaten egg. This will give your pie a beautiful golden color and a shiny finish.
- Bake: Place the pie dish in the preheated oven and bake for about 25-30 minutes, or until the crust is golden brown and sounds hollow when tapped.
- Serve: Allow the Hot Milk Pie to cool slightly before slicing. Serve warm, inviting each bite to be a cozy embrace of creamy goodness and flaky crust, perfectly baked to golden perfection.
This Hot Milk Pie is more than just a dessert; it’s a celebration of family, tradition, and the simple pleasures of baking from scratch. Enjoy it with loved ones, savoring the warmth and comfort that only a homemade pie can bring.


The Good Food Guide is the UK’s bestselling restaurant guide. Since 1951 they have been reviewing and writing about restaurants, pubs and cafés, bringing together the best places to eat out from throughout the country. We're delighted to have been included this year as featured in the following review:
"There’s always something new and intriguing to try’ noted one regular visitor to this intimate two-floor neighbourhood bistro at the foot of Byres Road. A laid-back dining area sets the scene for the unpretentious, confident cooking of the produce-driven kitchen. Typical dishes are roast Tuscan sausage with spiced Puy lentils and Parmesan mash (£6.50), which might precede pan-fried bavette with Hasselback potatoes, wild mushrooms and Cafe de Paris butter (£15.50). House wines are £14.95. Open all week."


Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is a superior feed specially formulated for the nutritional needs of breeding cattle. With a high protein content of 20%, this feed supports optimal growth, reproduction, and overall health in breeding cows. The 3/4″ pellet size ensures easy consumption and digestibility. It is fortified with essential vitamins, minerals, and trace elements to enhance fertility and promote strong and healthy offspring. This premium brand feed is carefully crafted to provide a balanced diet that meets the specific requirements of breeding cattle, ensuring they receive the necessary nutrients for successful reproduction and long-term vitality. Angelo Pellets’ 20% Premium Brand Breeder 3/4″ cattle feed is the go-to choice for breeders who prioritize top-quality nutrition for their valuable herd.


Discover our proposals of wines to combine for a dinner with friends, for an important occasion, or for the gift of your company.
When the weekend comes, start thinking about what to do to enjoy a night at home with your loved ones.
Here’s what we offer: prepare a dinner with your favorite dishes or order a take-away menu at your favorite restaurant. The wine? We’ll take care of that!
In our Wine Shop we are at your disposal for:
Help you choose the wine according to the tastes of your guests
Advise you for the perfect combination from aperitif to dessert
Pack your bottles if it’s a gift
Deliver them directly to your home or to the address you want to deliver them to


Mr Peri Peri ● Merrylands
Lebanese Pizza Restaurant in Merrylands, Sydney. Mr Peri Peri Merrylands is not a "franchise", we are Independently owned. Our address is 252 Merrylands Rd, Merrylands NSW 2160. We open 7 days a week between 5am and 11.30pm.Order Online
Shawarma Chicken Plate
Includes chips, veggie, sauce and Lebanese bread.
Mixed Meat Plate
chicken and meat Shawarma, salad, hot chips , sauce and Lebanese bread
Kaakat Beirut Mix
with Sujuk and Cheese
Chicken Peri Peri Pizza
Tomato base, chicken breast, tomatoes, red onion, capsicum, baby spinach, cheese and topped with peri peri sauce.
Tomato base, herbs and cheese.
BBQ Chicken Pizza
BBQ base, capsicum, Kalamata olives, mushroom, chicken and cheese.
Supreme Chicken Pizza
BBQ base, onion, mushroom, pineapple, jalapenos, chicken and cheese.
"Love the manpoush!! It was amazing . 🤩"
"Great little local place. I come here often and love the Lebanese Meat Pizza!"
Book A Table
252 Merrylands Rd,
Merrylands NSW 2160


My sister asked me recently, “You’ve posted a sourdough recipe, right?” I was a little surprised to have to respond, “No, actually, I haven’t.” I’ve been baking sourdough bread since I moved to Los Angeles in 2014, a tiny container of my mom’s sourdough starter making the six-hour drive with me and mom in a sweltering hot car. That little bit of starter thrived, giving me loaf after loaf of excellent bread every week. I like to call it my baby—if someone looked at my phone and saw all of my “feed the baby” reminders, they might look at me strangely.
There’s little else that makes me as consistently happy as making sourdough bread does. I love the familiar ritual: the feeding, waking up to a bubbly starter, the sweet smell of damp flour, folding and turning, shaping plump blobs of stretchy dough, scoring, heating, baking. It makes me feel grounded—no matter what’s happening in life, this one thing is always the same. The crackling, whispered song of a freshly baked loaf is truly one of my greatest comforts.
I think a lot of people are daunted by the idea of making sourdough bread. But broken down into components, it’s truly simple. Mix a few ingredients together, fold a few times, and add time. If you’re new to sourdough, give yourself a bread day; I usually bake one or two loaves on Sundays, which sets us up for the week.
I will preface this post by saying I have not included a recipe for a sourdough starter, or levain. My mom successfully made hers using Tartine’s methodology, but I’ve known others have had issues with creating a starter from scratch. Therefore, I suggest finding a friend who has one and taking some of theirs (I’m happy to share mine), or do the research on creating your own. I recommend reading either Tartine Bread or the Tivoli Road Bakery book—both are excellent, serious bread baking manuals that I have used to great success. And, of course, there are countless online bloggers who have taken a deep dive into sourdough.
I keep a mix of 50/50 all-purpose and whole wheat flour in a large container so that I don’t have to measure out both when I feed my starter. I find that it saves me time, but feel free to simply measure 100g of each into your starter.
Your starter will probably survive, unused in your fridge, for about a month, but it’s best to feed it at least every two weeks. Even if you don’t want to make bread every two weeks, I recommend feeding it on that schedule (or more often). If you haven’t used it for a while, it may develop a grayish liquid on top—don’t be alarmed, just pour and scrape it off when you feed it next.
I’ve included a few links to supplies that I find helpful. Feel free to buy them if you’re serious about bread baking, but you can also make do with whatever tools you do have.
Bread reacts to outside temperature. This means if you live somewhere warm and humid, your bread will rise more quickly and be ready to bake faster. Therefore, plan to complete the minimum turns and rest times, or else you may over-prove* your dough. If your kitchen is very cold, complete the maximum number of turns and resting times. Over time, you will learn what your bread needs depending on the seasons and your particular climate.
*Over-proving means the air bubbles have expanded as far as they could go and then collapsed, which will result in a flat loaf. Fortunately, sourdough is forgiving—so far that has not happened to me!
If you want freshly baked bread by midday or even a little earlier, you can start your bread the day before you want to eat it and simply extend the first or second resting period. To extend the first resting period: after you’ve completed your turns on day 1 and let the bread rise for 2–3 hours, put the whole thing, covered, in the fridge overnight. On the morning of day 2, take the dough out of the fridge and let it come back to room temperature, about an hour. Pick the process up where you left off by completing the first shaping. To extend the second resting period: when you’ve shaped your dough for the second time and placed it in its basket, let it rest, covered, for at least an hour before wrapping it well with a kitchen towel or two (not too tightly) to keep it moist while it’s in the fridge. The next morning, take the rested dough out of the fridge and let it come to room temperature—this should take 1-2 hours. At this point you’re ready to bake.
Try different whole wheat flours. I love finding small batch flours at Farmer’s Markets or local bakeries (the one I love is called Full Belly Farms and their flour is fantastic). Small-batch producers process the flour less and it’s usually a lot fresher when you buy straight from them rather than from a grocery chain. Feel free to try alternative flours, like spelt or rye, but start out by using just a little bit in place of some of the wheat flour and increase each time you make bread in order to find the sweet spot. Many alternative flours have a lower gluten content and therefore need more time and more folds to develop the correct structure.
This recipe uses a digital scale. If you want to make bread, go buy one—they’re not expensive and it will probably last forever. It’s the best way to get accurate results for bread and most baking recipes. Click on the link in the recipe to find the one I use.
makes 1 loaf • adapted from The Tivoli Road Baker book
For the starter:
200g 50/50 flour mix using all-purpose flour* and whole wheat flour
200g cool (not cold) water
For the bread:
300g bread flour
120g whole wheat flour
300g cool water
100g sourdough starter
12g fine sea salt
*Be sure to use an all-purpose flour with no additives, as those can render the starter useless.
Feed your starter the night before you intend to use it. Scoop out all but about 1/4–1/2 cup of your old starter. Using a kitchen scale, pour 200g cool water into your container, then add your 200g 50/50 flour. Stir it all together well, making sure to incorporate the bits on the bottom. Put the lid on lightly (it needs air, so never fully close the lid), cover with a kitchen towel, and secure with a rubber band. Leave on the counter over night. (If you live in a warm area, especially during summer, you may want to feed your starter early in the morning instead. In that case, it should be ready to use within 4-6 hours.)
The next morning, mix the 300g bread flour and 120g whole wheat flour together in a large bowl. Stir in the 300g cool water with a wooden spoon until you have a shaggy dough, then get in there with your hands and knead a little bit until it’s mostly all mixed—some dry flour will remain, but don’t worry about it. Cover the bowl with a kitchen towel and leave for 30–60 minutes (this is called the autolyse—it’s when gentle gluten development begins, contributing to a better texture and flavor). Add the 100g starter, or levain,* (levain is starter that has been fed and is ready to use) and fold/knead it in with one hand. Add 12g salt and fold in by hand until the salt is entirely incorporated and the dough is relatively smooth/cohesive. It will still look a bit rough. Close the lid on your remaining starter (again, don’t fully close the lid) and store it in your fridge (not too near the back or it will get too cold) until ready to use again, ideally within two weeks.
*Your starter is ready when it’s at least doubled in volume. If you want to make sure it’s ready, drop a small spoonful in a glass of water. If it floats, it’s ready. (If you leave it overnight, it should be good to go.)
Place the mixed dough in a covered container or bowl (I like to use a professional food storage container with a lid). Leave to rest in a warm spot in your kitchen for 30 minutes. Every 30 minutes after that, perform a turn, meaning: lifting from the bottom, fold each corner of the dough over itself. Once you’ve completed at least 4 turns (2 hours) and up to 6-8 (3–4 hours), let the dough rest, covered, for 2-3 hours.
Complete the first shaping: turn the dough out onto a lightly floured surface. (Note that you’ll probably need a bench scraper to make your life easier with this step.) Pat the dough down into a rectangle and fold into your desired shape. For a round loaf, using both hands, fold the corners in, then roll, lift, and lightly stretch the dough until you have a relatively tight ball with a smooth top. For an oblong loaf, roll and press the short side of the patted rectangle towards you, using your thumbs to push the sides in as well. Seal the shape by pinching the seam together, and pat to get an even shape. Rest the dough, seam side down, under a damp kitchen towel for 20 min.
Pat down the dough and shape once more, using the same method. Generously flour a banneton (bread basket) or a standard loaf tin lined with a kitchen towel. Place your reshaped dough into the banneton or loaf pan, seam-side up. Cover loosely with a damp towel and let rise in a warm spot for another 2-3 hours.
Preheat your oven to 485°F (or 500°F if your oven runs colder). Place a large dutch oven (see end note if you don’t have one) inside (without lid) and let it preheat with the oven for 15–20 minutes.
Boil a little water. Flour a large piece of parchment paper with a sprinkle of rice flour (or other flour). Once the oven is ready, turn your bread onto the floured parchment paper (seam side down) and score the top of the bread using whatever design you wish (I often default to one long slash—it’s easy and effective). To score, you can use a serrated knife, kitchen scissors, or a lame, which is essentially a tool made specifically for scoring bread that looks like a razor blade on a stick.
Carefully lower the bread on the parchment paper into the hot dutch oven. Quickly pour 1oz boiling water under the side of the parchment paper (not onto the bread). Immediately cover with the lid (watch out, the steam is hot!) and get into the oven as quickly, and safely, as possible. (You can also toss in two ice cubes beneath the sides of the parchment paper instead of the boiling water.)
Bake for 20 minutes with the lid on. Turn the oven down to 450°F and bake for another 10 minutes with the lid on. Remove the lid and bake for another 8–10 minutes, until the top is a lovely, rich golden brown.
Using pot holders, remove the pan from the oven and immediately transfer the loaf to a cooling rack. Let the loaf cool for at least 30 minutes before slicing, but preferably a few hours to let the steam inside set—otherwise, you might damage the structure.
Store the cooled bread at room temperature, wrapped in bee’s wrap, for up to a week. If your home is warm, monitor closely for mold. If you eat bread slowly, cut the loaf in half and wrap one half tightly in bee’s wrap and a plastic bag, and freeze. When you’re ready to eat it, thaw in the fridge overnight and it will be ready to slice the next morning.
Note: If you don’t want to do the steam/dutch oven method, you can also bake the loaf in a preheated heavy-duty, unlined ceramic loaf pan (like le Creuset) with a lighter metal loaf pan as a lid. Preheat both for 15-20 minutes. Flour the pan directly—no need to line with parchment paper. Bake the bread for 20 minutes with the lid on at 485°F and 20 minutes with the lid off at 450°F. I find that the dutch oven method makes for a lighter and more hole-y loaf, but do what makes you most comfortable. You can also bake the bread directly on a preheated pizza stone, adding boiling water to a pan on the lower shelf of the oven. I haven’t used that method, but I’m sure you can find success if you do a little research!