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Home Style: Glorious gourds in your fall décorMonday, September 6, 2010 @ 9:19PMGourds are so much fun that they just scream to be used in quirky, unexpected ways in home décor.

Zoo To Do culinary selections a hitWednesday, September 1, 2010 @ 11:18PMYou may need to be logged in to see stories listed here that are in our archives. ASHEBORO — Bam Bam Shrimp and Buffalo Mozzarella Antipasto Pie for appetizers.

Sephardic Food CustomsWednesday, September 1, 2010 @ 10:56AMFood customs differ among Jews whose ancestors came from Spain and Portugal, the Mediterranean area and those who came from primarily Moslem Arab countries.

White Hinterland's favourite recipes #2Tuesday, March 2, 2010 @ 4:18AMFollowing the unanticipated success of the Grizzly Bear 'Gumbo' recipe last year on DiS, we toyed with the idea of a regular indie-rock in the kitchen section on DiS.

Rise and let your B&B chef shineSunday, January 10, 2010 @ 1:43AMWhoever said "breakfast is the best meal of the day" must have been a guest at a B & B. At 7 a.m, while most of us are bolting energy bars and quick swallows of coffee before dashing out the door, innkeepers are baking muffins (from scratch), setting tables (with linens and candles) and preparing early morning feasts designed to encourage a slow, indulgent start to the morning. Call it a ...

Soup-er mealsWednesday, January 6, 2010 @ 5:21PMHow do you get the feeling back into your fingers after a frigid walk? We suggest wrapping them around a delicious bowl of hot soup. Forget the red-labeled can at home, though. Brave the cold and head to one of these restaurants, where a warm payoff awaits with one of these great gourmet soups.

In the kitchen: Add chocolate and cherries to banana bread, add apples and cranberries to pumpkin cakeThursday, December 31, 2009 @ 12:10AMQuestion: Can you find a recipe for banana bread made with chocolate chips, nuts and maraschino cherries?

Recipe highlights of 2009Wednesday, December 30, 2009 @ 1:28AMWhether you find this heritage Canadian wheat in Evelyn’s Crackers or in pasta found in your local supermarket or grocery store, I guarantee you'll enjoy it’s good granary flavour and texture.

Review: San Francisco's Quince serves exceptional dishes with fresh ingredients for each seasonTuesday, December 22, 2009 @ 9:43PMFresh off earning its first Michelin star at the old Pacific Heights location, Quince is settling into its much-anticipated new Financial District digs. Owners Michael and Lindsay Tusk have assembled an all-star cast including pastry chef William Werner and wine manager David Lynch.