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The Cookstr Weekly: Breaking Bread

August 16, 2011

Welcome to The Cookstr cookstr logoWeekly!

This newsletter is filled with a variety of editorial features and links to Cookstr’s expert recipes by chefs and cookbook authors. You can access an archive of Cookstr newsletters here, and check out more featured recipes on our homepage.

As always, Cookstr recipes are tested, trusted, and handpicked by Cookstr’s editors from published cookbooks to help you on your culinary journey. To get you started, here are a selection of recipes on Cookstr by the chefs and cookbooks authors that made them famous.

Cook in good company.

Pugliese by Rose Levy Beranbaum

Sliced, buttered, in rolls or buns, sweet or savory, breaking bread together is an ancient and beloved way to begin a shared meal. A loaf of homemade bread can serve as a unique and heartfelt hostess gift, a quick make-ahead breakfast or snack, or as part of your everyday pantry. The following recipes for baked goods also offer an opportunity to explore varied cuisines, from the focaccia of Italy to the pitas of the Middle East or Pan Cubano.
Try this recipe for pugliese, a chewy Italian bread similar to ciabatta that boasts a sweet, nutty flavor and is delectable drizzled with excellent extra-virgin olive oil.

More Bread Recipes from Cookstr 

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Cheese Bread by James Beard 

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Chocolate Swirl Bread by Julie Hasson

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Hot Cross Buns by Jamie Oliver

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Pan Cubano by Beverly Cox 

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Oceanus’s Oversized Pita with Oregano and Rosemary by Joan Nathan

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Sunflower Seed Pull-Apart Focaccia by Lou Seibert Pappas

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Vegetable Corn Bread by Christopher Idone 

 $15 Lot18 Credit and Food & Wine Pairing

Lot18 is your go-to source for premium wines and
gourmet foodstuffs, giving members access to some of the finest wines and specialty foods, made available in small quantities at extraordinarily low prices. Like the 2007 Pacific Rim Dauenhauer Riesling, whose honeysuckle and grapefruit notes are perfect paired with spicy dishes like Cumin-Grilled Chicken Breasts with Fiery Bolivian Salsa. 

Some More, Please!

ice cream cones If you haven’t had a s’more yet this summer, start gathering twigs for the campfire and stock up on marshmallows for this ooey, gooey, chocolatey treat. The first recorded version of the classic s’more recipe appears in the publication Tramping and Trailing with the Girl Scouts, written in 1927. As that recipe states, despite the dessert’s moniker, one probably is enough. For an updated twist, try this recipe for S’more Squares, which combines fluffy marshmallows, crumbly graham crackers, and creamy melted milk chocolate into petit four-sized bites.


One Comment leave one →
  1. Dallas Collins permalink
    February 12, 2012 7:28 pm

    Yeah i like your content.

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