Everything about food, from matching food and wine to recipes, techniques and trends.
Moderators: Jenise, Robin Garr, David M. Bueker
-
- User
Jenise
- Rank
FLDG Dishwasher
- Posts
43589
- Joined
Tue Mar 21, 2006 2:45 pm
- Location
The Pacific Northest Westest
by Jenise » Tue Jun 14, 2011 11:30 am
For no reason at all, I've always wanted to but have never gotten around to making my own breadsticks. An article in the NY Times provides some impetus for closing that gap with adventurous, healthy takes on the old standard.
http://www.nytimes.com/2011/06/06/health/nutrition/06recipehealth.html?scp=2&sq=breadstick&st=cseMy wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
-
- User
Robin Garr
- Rank
Forum Janitor
- Posts
21715
- Joined
Fri Feb 17, 2006 1:44 pm
- Location
Louisville, KY
by Robin Garr » Tue Jun 14, 2011 3:59 pm
Looks great! I went through a phase of making them fairly often for a few weeks once
using a recipe based on Carol Field's
The Italian Baker. Here's the
Wine Advisor FoodLetter article I wrote about it at the time, with recipe ...
http://www.wineloverspage.com/wineadvis ... 1228.phtml
-
- User
Kate Kahrig
- Rank
Wine geek
- Posts
46
- Joined
Thu May 26, 2011 4:47 pm
- Location
Sometimes here, sometimes there
by Kate Kahrig » Wed Jun 15, 2011 8:42 pm
Thanks for the recipes. If it cools down at all, I'll give them a whirl!
Users browsing this forum: AhrefsBot, ClaudeBot and 7 guests
