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The Province
11-07-2025
- Sport
- The Province
Best bread recipes: A roundup of our favourite loaves, muffins and scones
Clockwise from left: Garlic and rosemary focaccia bread; Homemade garlic naan; Zucchini olive oil loaf with crunchy lemon glaze and Pumpkin pie muffins. Photo by Karen Gordon Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. We love bread in all of its forms. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. 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Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Baguettes, croutons, sweet baked goods … the list goes on and on. To help you lean into fresh baked bread goods, we've rounded up a few recipes for loaves, muffins, scones and more. Here is a roundup of some of our favourite bread recipes: Black Forest scones are rich yet delicate. Photo by Karen Gordon Black Forest scones Scones are renowned for their distinctive crumbly texture that practically melts in your mouth. When you add cherries and chocolate to the mix, you're elevating this texture game to a new level. The key to achieving the perfect scone texture lies in the balance of wet and dry ingredients, ensuring your scones are light yet substantial. Read Karen Gordon's full recipe here. Bananas Foster French toast from The Victor. Photo by Nora Hamade / Nora Hamade Bananas Foster French toast Admittedly, French toast is best enjoyed at breakfast or brunch. But, this recipe, shared by Chef Garett Blundell of The Victor at Parq Vancouver, is so good that it has us rethinking where it fits into our daily dining plans. This advertisement has not loaded yet, but your article continues below. Read the full recipe here. Baked Asian pulled pork buns. Photo by Karen Gordon If you haven't tried char siu bao, also called roast pork buns, you're in for a real treat. Unlike the traditional char siu bao, these Asian-fusion buns are filled with southern-inspired pulled pork that has been slow-cooked with flavourful Asian spices. The aroma of Chinese five-spice powder, combined with ginger, garlic and sesame oil, imparts a deliciously heady flavour to this dish. Read Karen Gordon's full recipe here. Glazed Lemon Muffins. Photo by Karen Gordon / Karen Gordon Glazed lemon muffins This recipe creates 12 bakery-style muffins with domed tops. Not only do they smell heavenly as they bake, but they also taste equally scrumptious. Their texture is more bread-like than cake. They have a nice airy crumb that is soft, springy, and tender to the bite. Read Karen Gordon's full recipe here. Easter breads We asked a few Vancouver chefs and eatery teams to highlight some of the their favourite Easter bread recipes (including some buns and a cake). Here's what they came up with. Read the recipes here. Cinnamon roll focaccia bread? Yes please. Photo by Maria Fazzari Larosa Essential reading for hockey fans who eat, sleep, Canucks, repeat. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Cinnamon roll focaccia bread Cinnamon Roll Focaccia bread is a delicious twist on the classic Italian bread made with cinnamon and brown sugar and topped with a delicious cream cheese frosting. Read Maria Fazzari Larosa's full recipe here. Sour cream adds moisture and flavour to this banana bread, while a banana sliced in half lengthwise adds visual appeal. Michelle Lopez Banana bread Cook on a wire rack. Serve warm or at room temperature. The banana bread can be stored at room temperature, wrapped tightly in plastic wrap, for up to three days. Read Kasey Wilson's full recipe here. Zucchini olive oil loaf with crunchy lemon glaze. Photo: Karen Gordon. For 0630 col karen gordon. [PNG Merlin Archive] Photo by Karen Gordon / PNG Zucchini olive oil loaf with crunchy lemon glaze My favourite homemade zucchini loaf tastes like summer. It's bright and sunny from the addition of lemon and vanilla. Take one bite and you'll understand why. The addition of zucchini and olive oil makes this loaf dense, moist and so very tender. Other than the little flecks of green in the bread, it's almost impossible to tell that this bread is made with a summer vegetable! Read Karen Gordon's full recipe here. Jana Roerick's Carrot-Orange-Ginger Marmalade has a jewel-like appearance and lively flavour. Photo by DL Acken / PNG This advertisement has not loaded yet, but your article continues below. Cloud biscuits I learned to make light and fluffy Cloud biscuits as a ninth-grade home economics student, and over the years I've picked up tips that have taken them to even greater heights, if you will. Read Kasey Wilson's full recipe here. Focaccia is an Italian yeast bread with a low profile, similar to a pan bread, but with a distinctive, dimpled appearance. Photo by Karen Gordon / PNG Garlic and rosemary focaccia bread This recipe creates a crisp, golden crusted bread that's deliciously chewy. It's big on olive-oil flavour, punctuated with the aroma of garlic and rosemary, and has the perfect amount of saltiness to it. Read Karen Gordon's full recipe here. Chocolate hazelnut babka with a hint of cinnamon is a definite winner. Photo by Karen Gordon / PNG Babka Babka: Partly bread, partly coffee cake; partly breakfast, partly dessert. Wholly delicious! For those who aren't familiar with babka, it's a loaf similar to a brioche. It's soft and fluffy, but unlike a brioche, it's layered, with either a cinnamon or a chocolate filling. Read Karen Gordon's full recipe here. Garlic naan. Photo by Karen Gordon This advertisement has not loaded yet, but your article continues below. Homemade garlic naan I love this homemade naan. It's soft, chewy, yet fluffy and more delicious than any store-bought naan I've tasted. The biggest compliment came from my daughter who said, 'Thanks for ruining store-bought naan for us, mom!' Read Karen Gordon's full recipe here. Welsh rarebit with French onion jus. Photo by Sarah Annand / Sarah Annand Welsh rarebit with French onion jus Created by Ashley Kurtz, chef de cuisine at Vignette, this recipe was inspired by one of Kurtz's favourite restaurants in London, England. Read the full recipe here. Pumpkin scones. Photo by Maria Fazzari Larosa / Maria Fazzari Larosa Pumpkin scones Pumpkin scones are deliciously spiced and are flaky and soft with crumbly edges. They're perfect with a hot cup of coffee on a crisp fall morning. Read Maria Fazzari Larosa's full recipe here. Maple cornbread muffin with maple butter. Photo by Karen Gordon / Karen Gordon Cornbread muffins with maple butter Gone are the downsides of traditional cornbread. These muffins are light and fluffy, moist and tender. They have that perfect cornbread crumb yet do not fall apart when you split the muffin in half. Read Karen Gordon's full recipe here. Nutella French toast. Photo by Karen Gordon This advertisement has not loaded yet, but your article continues below. French toast Nutella French toast is the ultimate breakfast or brunch dish. Served warm with whipped cream, sliced fresh strawberries with a dusting of confectioners' sugar and a side of warm maple syrup, it's a treat to please anyone with a sweet tooth. Read Karen Gordon's full recipe here. Giselle Courteau's all-day breakfast muffins get their savoury goodness from a combination of ham, herbs, cottage cheese and cheese. Photo by Sarah Hervieux / Sarah Hervieux All-day breakfast muffins A savoury treat by Giselle Courteau, co-founder of Edmonton's Duchess Bake Shop, that fuses a traditional Jewish cottage cheese muffin with a soufflé. Read Kasey Wilson's full recipe here. Apple crumble pie muffins. Photo by Karen Gordon Apple crumble pie muffins The apple crumble pie muffins, inspired by Dutch apple pies, are packed with chunks of juicy apples and sprinkled with a streusel crumb topping. Read Karen Gordon's full recipe here. Pumpkin pie muffins. Photo by Karen Gordon This advertisement has not loaded yet, but your article continues below. Pumpkin pie muffins The pumpkin pie muffin recipe is big on pumpkin spice flavour and drizzled with a glaze for a bit of a crunchy taste. And can be whipped up in under 30 minutes. These deliciously tender muffins will make a yummy fall breakfast, school treat or afternoon snack. Read Karen Gordon's full recipe here. Orange waffles with Grand Marnier Syrup. Photo by Karen Gordon / Karen Gordon Orange waffles with Grand Marnier syrup These citrus-infused waffles turn out perfectly golden, boasting a delightful crispness on the outside while remaining soft, fluffy, and tender in the centre. The addition of the homemade Grand Marnier syrup further enhances their bright and refreshing flavour. Read Karen Gordon's full recipe here. Chef Michael Olson's rich Bacon Cheddar Shortbread Squares are the perfect complement to a glass of Summerhill Pyramid Cipes Brut NV. Photo by Janis Nicolay / PNG Bacon cheddar shortbread squares You can swap cheddar for a cheese of similar texture such as Asiago or Gouda. Adapted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Chef Michael Olson, Appetite by Random House, 2019. Read Kasey Wilson's full recipe here. A sourdough boule made with freshly milled flour from Flourist, the Vancouver-based dry goods company. Photo by Photo courtesy of Flourist This advertisement has not loaded yet, but your article continues below. Basic sourdough Boule For this classic loaf, the team at Flourist recommend using an electronic kitchen scale and a Dutch oven, which generates enough steam to create a beautiful crust and soft interior. Read the full recipe here. A delectable coating of cinnamon sugar finishes Rose Daykin's irresistible cinnamon doughnut muffins. Photo by Janis Nicolay / PNG Cinnamon doughnut muffins These muffins make an elegant breakfast treat or a surprise ending to a meal served with a cup of espresso. Adapted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rose Daykin. Read Karen Gordon's full recipe here. Paper-thin cucumber slices and best-quality butter are the keys to cucumber sandwiches, garnished here with a strip of chives and puffs of fresh dill. Alison Walsh Cucumber heart-shaped sandwiches The key to a good cucumber sandwich is delicacy and quality ingredients. Slicing the cucumbers paper thin and splurging on fancy butter go a long way here. Choose a firm, large-format bread as it will be easier to cut two hearts from each slice. You will need a 2 1/2-inch heart-shaped cookie cutter for this recipe. Adapted from A Literary Tea Party by Alison Walsh, Skyhorse Publishing, 2018. Read Karen Gordon's full recipe here. Crunchy tomato, pepper, and anchovy toasts from Cook With Me, by Alex Guarnaschelli. PNG This advertisement has not loaded yet, but your article continues below. Crunchy tomato, pepper and anchovy toasts These tasty open-faced sandwiches are a great lunch or a cocktail-hour snack. Get the highest quality anchovies. Put the cold, straight-from-the-fridge anchovies on the warm toast for a temperature contrast. Read the full recipe here. Brewed coffee intensifies the flavor of Jana Roerick's delectable dark roast chocolate loaf. Photo by D.L. Acken / PNG Dark roast chocolate loaf One of the wonders of baking is the way coffee intensifies the flavour of chocolate. Here it creates a dark, rich pound cake that is at once simple and extraordinary. Break out the electric mixer if you must, but I like to mix the batter by hand. Adapted from The Little Island Bake Shop: Heirloom Recipes Made for Sharing by Jana Roerick, Figure 1, 2019. Read Kasey Wilson's full recipe here. Looking for more recipe ideas? Read more best-of roundups: • Dinner ideas: A roundup of our favourite main course recipes • Best seafood recipes: A roundup of our favourite seafood dishes • Best dessert recipes: A roundup of our favourite sweet treats • Best salad and vegetarian recipes: A roundup of our favourite meatless dishes Don't feel like cooking? Try one of these Metro Vancouver restaurants: • These 18 Vancouver restaurants are Hollywood North favourites • Where to eat pizza in Metro Vancouver? A restaurant review roundup • Where to eat sushi in Metro Vancouver? A restaurant review roundup • Where to eat breakfast in Metro Vancouver? A restaurant review roundup • Where to eat ramen in Metro Vancouver? A restaurant review roundup • Where to eat seafood in Metro Vancouver? A restaurant review roundup • Where to eat Italian in Metro Vancouver? A restaurant review roundup • Where to eat French cuisine in Metro Vancouver? A restaurant review roundup • Where to eat in Metro Vancouver if you deal with allergies • Is it Happy Hour yet? The 10 best places to check out in Metro Vancouver • Cheers: Here are the 10 best restaurants for happy hour in Vancouver Read More Vancouver Canucks Vancouver Canucks CFL Local News News
Telegraph
31-03-2025
- General
- Telegraph
A food lover's guide to dining in Louisiana
At Brennan's, the pan on fire is all part of the theatre. This New Orleans French Quarter fine dining joint was where Bananas Foster – bananas and vanilla ice cream in a sauce made with rum, brown sugar, banana liqueur and cinnamon – was invented. And it's not done properly if it's not flambéed. While it would be tempting to call this decadent dessert New Orleans' signature dish, in truth there are many heavyweight contenders for that title. Because of all the US states, Louisiana arguably has the most distinctive food culture. A rich and unusual history has ensured dining is done differently here. Bananas Foster, for example, originated in New Orleans because massive amounts of bananas arrived at the port from South America and needed using. But the food of Louisiana is influenced by where the people came from as much as the journey of the ingredients. Louisiana's Creole and Cajun cuisines have considerable overlap, with dishes like gumbo, a thickened stew usually served over rice, straddling the divide. However, these two cuisines have different backstories. Creole tends to mean a lot of seafood, but also strong African influences and a wider range of ingredients – notably tomato and okra. Cajun comes from the large wave of immigrants from the one-time French colony of Acadia in Canada that then settled in rural Louisiana. They brought with them French cooking techniques, such as using a roux to thicken stews. Limited ingredients in the rural areas meant a heavier use of pork sausages and crawfish in Cajun cuisine, and there's also a considerable kick of spice. The city of Lafayette is generally regarded as the heart of Cajun country, and its strength is family-run restaurants serving authentic cuisine. Don's Seafood is a wonderful example, using passed-down family recipes and locally sourced seafood. Its crawfish étouffée, with crawfish tails smothered in a spiced, buttery gravy, is particularly well-regarded. Saturday mornings are the best time for food lovers to visit Lafayette. That's when dozens of local producers get together at the Lafayette Farmers & Artisans Market to sell their goods, whether that's honey, meat, coffee, cakes or pecans. State capital Baton Rouge also has its fair share of hearty home-style cooking. Elsie's Plate and Pie offers a highly tempting range of sweet and savoury pies, often with unusual fillings such as blue crab. However, Baton Rouge is also carving out a reputation for fusion restaurants. Cocha has a truly global outlook, with Venezuelan corn cakes, Thai curries and Japanese miso bowls sharing the same menu. There's a strong commitment to sourcing ingredients from local farms – then applying worldwide ideas to them. Cocha also hosts wine-tasting events, which is a good opportunity to try wines from Louisiana's ever-growing band of wineries. Many of them are in the north of the state and have tasting rooms. Landry Vineyards in West Monroe and On Cloud Wine in Shreveport are both part of the Louisiana Libations Trail, which strings together wineries, craft breweries and small-batch distillers from across the state. Some, such as Bayou Rum in Lacassine, offer tours as well as tastings. The archetypal Louisiana drink, however, is the Sazerac. Widely believed to be the world's first cocktail, the Sazerac was first served in New Orleans in the 1850s. The museum at Sazerac House tells of how rye whisky became the prime ingredient, with absinthe, Peychaud's bitters and sugar rather than the original Cognac. Another speciality closely associated with New Orleans is the beignet. This doughnut-like deep-fried pastry has French origins, but the bakers of Nola have made it their own. To try the powdered sugar-covered treats, Café Beignet has several locations in New Orleans, including one on the famous Bourbon Street bar strip. Cafe Du Monde is another beignet magnet, spanning nine Nola locations, with the original coffee-and-beignet house set in the French Market near Jackson Square. For a more formal dining experience, Emeril's Brasserie does a sterling job of making classic, French-inspired Louisiana dishes contemporary with its carefully selected tasting menus. It's not all about the local classics in New Orleans, though. The rest of the world gets a strong opportunity to shine, too. Nowhere is this more true than Tacos Del Cartel, which has attracted a fervent fanbase for its take on Mexican dishes. Taco fillings here include wagyu beef and duck in spiced tamarind sauce. It's unexpected and takes its influences from far afield. But that's what Louisiana's cuisine has always done. This is a place where culinary culture absorbs the ideas of outside influences and turns them into something indisputably homemade.
Axios
08-02-2025
- Entertainment
- Axios
Best places to eat in New Orleans during the Super Bowl
Welcome to New Orleans, Super Bowl LIX fans. We aren't going to let you go hungry. The big picture: These are our best food recommendations while you're here. 🍴 Best French Quarter restaurants 🚶♀️ Best restaurants within walking distance of the Superdome 🥖 Best poboys 🥣 Best gumbo 🎉 Best king cake 🤩 Black-owned restaurants downtown Between the lines: These lists aren't exhaustive, and you'll find delicious food elsewhere too. Eat, enjoy and tip generously. First time in New Orleans Eat: Head to Cafe du Monde in the French Quarter or City Park for beignets, and wash them down with a cafe au lait. 🦪 Oysters — Get a dozen chargrilled at Drago's, Superior Seafood, Felix's or Acme. 🥖 Poboys — Chow down on roast beef at Parkway or fried shrimp at Domilise's. 🥣 Gumbo — Eat a bowl at Dooky Chase's, and get fried chicken on the side. 🦐 Barbecue shrimp — Pascal's Manale is credited with inventing this dish. Liuzza's by the Track makes a poboy version. More shrimp options. 🍌 Bananas Foster — Order the table-side bananas Foster at Brennan's, where it was invented. Drink: The most New Orleans thing to do is get a drink in a go cup and enjoy it while walking around the French Quarter. Swing by the Carousel Bar for a French 75 and try to score a seat at the rotating bar. Explore: Enjoy the art on the gates of Jackson Square. Listen to (and tip) the musicians on Royal Street. Take a streetcar on St. Charles Avenue or admire the live oaks in City Park or Audubon Park. Hot new places Eat: Dakar NOLA is on pretty much every "best of" list locally and nationally. It has a tasting menu with Senegalese food fused with south Louisiana ingredients. 🦐 Acamaya is a new Mexican seafood restaurant from James Beard finalist Ana Castro. It's one of Eater's best new restaurants this year. 🥩 Morrow Steak is a celebrity magnet from Larry Morrow. His Korean/soul food fusion spot, Sun Chong, is also hot, and his restaurant Monday has TikTok's favorite sweet potato beignets. 🍴 MaMou is a French brasserie and one of the New York Times' best restaurants. 📝 See more of the New York Times' best restaurants in New Orleans. Drink: Get a cocktail at Jewel of the South, which won a James Beard Award last year and is recognized as one of the best bars in the country. 🍸 Hungry Eyes is an '80s-themed martini bar from chef Mason Hereford. Bon Appetit says it's one of the country's best new restaurants. 🥃 Sazerac Bar at The Roosevelt, Chandelier Bar at Four Seasons and Bar Marilou are also among the best bars in the country, according to Food & Wine. Go deeper Everything you need to know about Super Bowl LIX First-time visitors guide Everywhere Keith Lee ate in New Orleans Indoor things to do in New Orleans 10 ways to embrace your inner vampire in New Orleans
