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ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| April 16, 2013
Holly Renew from Baltimore was looking for a recipe for a mushroom loaf that was served at the now-closed restaurant in Canton called the Wild Mushroom. She said it was a featured item on the menu and similar to a meatloaf in consistency but contained no meat. I was not able to track down the exact recipe she sought, but I did some research and found a recipe for a very tasty vegetable "meatloaf" that was published in the March 2012 issue of Cooking Light magazine. This loaf is full of mushrooms and other vegetables.
ARTICLES BY DATE
NEWS
By Jules Witcover | December 16, 2013
It may have been a long time coming, but President Barack Obama's decision to stand up to the obstructionists in Congress that led to the 16-day government shutdown in October has begun to pay off. House Budget Committee Chairman Paul Ryan, recognizing the self-inflicted damage his Republican Party suffered then, has confronted the tea party and other naysayers who caused that shutdown by striking a compromise on a very modest budget deal....
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SPORTS
By Vito Stellinoand Bill Glauber and Vito Stellinoand Bill Glauber,Sun Staff Correspondents | October 15, 1990
WASHINGTON -- There aren't many times when a footbal coach likes to see a player loaf on the field.But Wayne Sevier, the Washington Redskins' special teams coach, wishes that Johnny Thomas had loafed when Sean Landeta of the New York Giants tried a pooch punt with 3 minutes, 47 seconds left yesterday."
ENTERTAINMENT
By Catherine Mallette, The Baltimore Sun | July 28, 2013
This week's share included an eggplant. I considered an eggplant parmesan dish or lasagna, but there was too much else on the calendar for that kind of effort. This eggplant sandwich is easy, fast and tastes a little like an eggplant pizza. It seems like one of those dishes a parent could get a kid to eat without too much coercing. I found it in the July/August issue of Everyday Food magazine, though I gave it a twist -- and heat -- by using Wegmans Arrabbiata Sauce, which was sitting in my refrigerator, waiting to find its purpose.
NEWS
By Betty Rosbottom and Betty Rosbottom,Special to the Sun | April 7, 2002
One of my earliest childhood memories is of my grandmother's delicious banana nut bread. I eagerly awaited her visits and loved meeting her at the Memphis train station. She always stepped off the City of New Orleans holding a huge cardboard box laden with homemade baked goods, including dark golden loaves of banana bread studded with pecans. Our family enjoyed the bread for breakfast or as a mid-afternoon snack or to end our evening meals. We savored the loaves long after MaMa had returned home.
NEWS
By Janet Gilbert and Janet Gilbert,Special to The Baltimore Sun | December 21, 2008
Though tonight is the first night of Hanukkah and we're just four days shy of Christmas, it's not too late for you to order some "NutMallow" to ring in the recession properly. After all, nothing says "Let's forget about the nightmare of 2008" like a decadent candy treat that comes in a full-fledged loaf that you can slice and serve to your guests. Its very appearance on your table will impart hope because it will be a visual reminder of American ingenuity and greatness. And excess. Frankly, only Americans could dream up this sort of candy-delivery system.
FEATURES
By Joanne E. Morvay | January 17, 2001
Item: Boboli Garlic Bread What you get: 6 two-inch slices Cost: About $2.70 Nutritional content: Garlic and Herbs -- 160 calories, 5 grams fat, 1.5 grams saturated fat, 320 milligrams sodium Preparation time: Bake 10 minutes in oven Review: It was only a matter of time before Boboli graduated from pizza shells to garlic bread. It looks as though the company will again find success. The Garlic and Herbs loaf we tried was very fresh. The garlic was a presence without being overpowering.
FEATURES
By Nick Malgieri and Nick Malgieri,Los Angeles Times Syndicate | September 8, 1993
Summer's twilight is a great time for bread-making.Bread dough itself is low in fat and therefore easy to handle, even if it's warm. And that same warm air promotes the quick growth of yeast, cutting down on waiting time for both the dough and the formed loaf to rise. Finally, breads bake relatively quickly, and the oven is on for a short time, adding less heat to the house.The recipes here use a food processor for speed and ease of mixing. If you wish to mix doughs by hand, place the ingredients in a mixing bowl, instead of food processor bowl, and stir to mix. Rub in butter between palms of hands, if called for in recipe, until no longer visible, then add liquid and stir with a rubber spatula to evenly moisten flour.
NEWS
By Robert M. Pennington of the Ann Arrundell County Historical Society | December 27, 1992
75 Years Ago* Legislation to increase the number of midshipmen at the Naval Academy to 3,076 will be introduced in Congress. Of this number, 1,000 will be from the ranks. Annapolis and the Academy are bracing for the coming strain on the facilities. The Sun, Dec. 4, 1917.* Beginning Dec. 11, all large loaves of bread, large rye and kimmel, will be 16 cents a loaf; all other loaves will be sold at 8 cents. Grocers are demanding the right to charge 9 cents a loaf for a 2-cent profit per loaf.
FEATURES
By Rob Kasper | May 2, 1993
It has been said that man does not live by bread alone. Maybe. But if you add a dab of butter or drop of olive oil to the equation, then not only are you living, you are lapping up the good life.After years of being a boring bread town, Baltimore has recently been blessed with an influx of new, well-made loafs. The best -- or at least my favorites -- are made by Stone Mill and Marvelous Market bakeries.My favorite Stone Mill breads are the couronne, the focaccia and the brioche. From Marvelous Market I like the loaves of olive and the rustic.
ENTERTAINMENT
By Julie Rothman,
For The Baltimore Sun
| April 16, 2013
Holly Renew from Baltimore was looking for a recipe for a mushroom loaf that was served at the now-closed restaurant in Canton called the Wild Mushroom. She said it was a featured item on the menu and similar to a meatloaf in consistency but contained no meat. I was not able to track down the exact recipe she sought, but I did some research and found a recipe for a very tasty vegetable "meatloaf" that was published in the March 2012 issue of Cooking Light magazine. This loaf is full of mushrooms and other vegetables.
HEALTH
Andrea K. Walker | April 25, 2012
Comfort food makes us all feel good, but it's usually not so good for our health. But there are ways to tinker with classic recipes to make them a little healthier. This week's recipe, from Bethenny Frankel of the Skinny Girl franchise , does just that. It's her more nutritious version of turkey meatloaf. She describes it as: The comfort of meatloaf without the calories. Hope you like it. If you have a healthy recipe you'd like to share send to andrea.walker@baltsun.com and I'll post it on this blog.
SPORTS
By Don Markus, The Baltimore Sun | October 11, 2011
In the lexicon of Navy football, they are called "loafs" — as in loafing. On defense, they come when linemen don't converge on a quarterback whose pocket has broken down; or when linebackers stop their pursuit of a running back about to break through for a big gain; or when a cornerback or safety thinks the other is going to bring down a receiver who just made a catch in the middle of the field. Making tackles on those types of plays has typically been at the root of Navy's success defensively in recent years.
NEWS
By Julie Rothman, Special to The Baltimore Sun | January 31, 2011
Mary Fitzsimmons from Crossville, Tenn., was looking for a recipe she had lost for carrot cake in a loaf pan. She said that the recipe she had made two loaves and that it had a somewhat "spicier" taste than most carrot cake. Darlene Ross from Towson sent in a recipe she likes for making carrot-pecan bread. She thought that her recipe sounded similar to what Fitzsimmons was searching for. Her recipe produced a very hearty, dense bread that would be wonderful served with some cream cheese for breakfast or tea. It keeps well and with the recipe yielding two loaves you will likely have one you can freeze for later or give away.
ENTERTAINMENT
By Michael Sragow | February 19, 2010
T he Oscar-Nominated Short Films" at the Charles Theatre this weekend feature the most captivating comedy team in live or animated films today. That doughy, provincial Brit, Wallace, and his wily, agile dog, Gromit, have come back in Oscar-nominated glory with "A Matter of Loaf and Death." They are made of Plasticine - clay mixed with oil and pigment. But their creator, Nick Park, continues to mold that material into alternately outrageous and beguiling expressions of courage, panic, frustration and devotion.
NEWS
By Janet Gilbert and Janet Gilbert,Special to The Baltimore Sun | December 21, 2008
Though tonight is the first night of Hanukkah and we're just four days shy of Christmas, it's not too late for you to order some "NutMallow" to ring in the recession properly. After all, nothing says "Let's forget about the nightmare of 2008" like a decadent candy treat that comes in a full-fledged loaf that you can slice and serve to your guests. Its very appearance on your table will impart hope because it will be a visual reminder of American ingenuity and greatness. And excess. Frankly, only Americans could dream up this sort of candy-delivery system.
NEWS
By Laura Barnhardt and Laura Barnhardt,SUN STAFF | March 25, 2002
Take a handful of dehydrated potato flakes. Mix with a quarter-pound of finely grated imitation cheese. Fold in 8 ounces of powdered skim milk, some raisins, raw carrots and tomato paste, add six slices of whole wheat bread, 2 cups of Great Northern beans and a can of spinach. Knead it into the shape of a meatloaf and bake it. Forty-five minutes later, you've got a "special management meal" - one of the latest tools used by Maryland's prison wardens to keep inmates in line. As brown and grainy as a bran muffin, the loaf tastes vaguely like the inside of a lima bean - but with less flavor.
NEWS
By ROB KASPER | March 19, 2008
One of the pleasures of writing about food and drink is the reaction it evokes. You take a stand in favor of molasses and readers respond, calling and sending e-mails. In some instances, they communicate using that almost extinct form of correspondence, a letter. I got one of those recently. Not only was it a personal letter, it was typed. The typewriter, I learned later, is an Underwood No. 3 and is 95 years old. The typist, M.V. Runkles III, is 69 years old and is still practicing the skills he picked up in a typing class in the mid-1950s at Mount Airy High School.
NEWS
By Jill Rosen and Jill Rosen,jill.rosen@baltsun.com | September 10, 2008
Late this summer, one of the top food books on Amazon.com dangled an enticing promise: Artisan Bread in Five Minutes a Day. The book's popularity is testament to how people love fresh bread but loathe the idea of losing a day to bake it. Bread intimidates. The time commitment is a huge part of that, but people also fear the mess or think they'll need an expensive mixer or an advanced yeast degree. And yet, they're drawn to it because, ironically, home-baked bread represents, like almost nothing else, the essence of simple living.
TRAVEL
By Jane Wooldridge and Jane Wooldridge,McClatchy-Tribune | June 15, 2008
Penobscot Bay, Maine -- We've been stuffed with fresh blueberry pancakes and perfectly crisped bacon, tempted with salads and pork in barbecue sauce and home-baked focaccia, sated with all the steamed lobster and corn on the cob we can manage in a single sitting. Now we're all staring at our watches, waiting. Twenty long minutes more before one of the galley girls will hoist the huge brass bell and bellow, "Dinnah!" Some of us have signed aboard the Victory Chimes for its 100-plus-year-history as a National Historic Landmark schooner.
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