Word: bread
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Dates: during 2000-2009
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...cheddar on sourdough), she explores a Dutch-inspired gouda with red onions on rye, right, four Italian cheeses on ciabatta, and a caprese with mozzarella offering a sweet contrast to tangy sun-dried tomatoes and lemon zest. There are even desserts like goat cheese and honey on cinnamon-raisin bread. --By Lisa McLaughlin
Though Julia Child was a cooking teacher, what she really taught was how to be alive. She lived until she was 91, mocking Atkins, Ornish and anyone else who believed that a slice of French bread or a pat of butter would kill...
...hours southeast of the Turkish capital of Ankara lies a surreal landscape of giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadoccia, or "fairy chimneys," and at nearly every roadside stop, there's a stall selling gozleme?the flat bread native to the region. A mixture of feta cheese, parsley, vegetables and spices is wrapped in dough and sizzled over a hot griddle until perfectly crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe, and altogether delicious...
...only meeting; they're also sitting down and breaking bread together. The unearthly success of Mel Gibson's The Passion of the Christ helped movie execs recognize that fervent Christians, who spend hundreds of millions of dollars on religious books and music, are worth courting. Publicists hired by studios feed sermon ideas based on new movies to ministers. Meanwhile, Christians are increasingly borrowing from movies to drive home theological lessons. Clergy of all denominations have commandeered pulpits, publishing houses and especially websites to spread the gospel of cinevangelism...
...wonder Two hours southeast of the Turkish capital of Ankara lies a surreal landscape of giant pink rocks carved by nature into phantasmagoric formations. Locals call the area Cappadocia (fairy chimneys), and at nearly every roadside stop, there's a stall selling gozleme - the region's extraordinary flat bread: a mixture of feta cheese, parsley, vegetables and spices wrapped in dough and sizzled on a griddle until crisp. Gozleme is tangier than an Indian paratha, more robust than a French crepe and altogether delicious. Cappadocians eat gozleme for breakfast, lunch and dinner (usually with a refreshing glass of ayran...