Genevieve Bardwell has opened the Rising Creek Bakery and Cafe in Greene County, Pa., which sells salt-rising bread, a regional specialty in Appalachia and other places, made without yeast. The dense and tangy bread was in danger of being forgotten, but now it is selling well at the bakery, farmers markets and online.
Asparagus is not easy to grow at home and must be harvested by hand, but it is widely available in supermarkets, particularly in spring. The vegetable contains no fat or cholesterol and provides folic acid, potassium, fiber and other nutrients.
Cinnamon rolls are easy to make, but time must be set aside to let the dough rise. A version that's more sweet bread than pastry can be varied in countless ways, with some suggestions and tips included here.
Horseshoe sandwiches have been served in Springfield, Ill., for more than 80 years, continually getting larger and more caloric. The open-face sandwich always has meat, cheese, french fries and cheese sauce, but restaurants add heft with additions including fried bologna and gravy.
Vincotto is made from grape juice that is cooked for hours to create an intensely flavored syrup. Now commercially available, it can be drizzled over chicken to create a sauce, or used to braise vegetables.