Bread

This piece was written by James H. Burnett III, Nicole Cammorata, Ike Delorenzo, Sheryl Julian, Doug Most, Anne V. Nelson, Kathleen Pierce, Mark Pothier, Julia Quinn-Szcesuil, Denise Drower Swidey, Rachel Travers, Adrian Walker and Eileen McEleney Woods. 3 LITTLE FIGS Chef, baker, and co-owner Katie Rooney got her start at area farmers' markets, but the family affair (mother, husband, sister) put down roots last fall in Somerville. The airy cafe is a stylish understated place with stylish understated offerings: avocado muffins, glazed lavender scones.

The fourth annual Weymouth Farmers' Market opens next month and is accepting applications from interested vendors. More than 20 businesses already have signed up to sell fresh fruit, vegetables, desserts, bread, honey, jewelry, and other crafts, according to Robert Luongo of the town Planning Department. The market will run Saturdays from June 23 through Oct. 20 at Town Hall. More information and applications are available at www.weymouth.ma.us.

Serves 6 Use any prepared tomato sauce in this meatloaf. Some goes into the meat mixture; some becomes a spicy sauce to coat the loaf during baking. Serve with mashed potatoes. MEATLOAF Oil (for the dish) 1 carrot, diced 1 small onion, diced 3 cups cubed stale white bread 1/2 cup fresh parsley leaves 1 pound lean ground beef 3/4 pound mild turkey or chicken sausages, removed from...

DERIG'AT, Israel — In February I journeyed for the first time to Israel, a part of the world that seems perpetually hot with conflict, and yet my sister Vicki's favorite place on the planet. On her previous visit to Jerusalem in 2004, with snipers on rooftops, she was unable to venture into the Arab Quarter, or walk the entire route of the Stations of the Cross. Traveling with four other women and a guide, I experienced none of that turmoil, even feasting on hummus, falafel, cucumber-tomato salad, and hot rounds of pita at Abu Shukri in the Arab Quarter.

Makes 40 pieces My mother, Beverly Weiner, is famous for her mundel bread (also known as mandelbrot). Some recipes call for baking the cookies in logs, then slicing and baking them again, something like biscotti. My mother’s version is spread on a baking sheet, dusted with cinnamon-sugar, and baked only once. She cuts logs and then bars, which are cakey, similar in texture to coffeecake. Butter (for the sheet) 3 1/2 cups flour 2 teaspoons baking powder 1 teaspoons salt 1 ...

(This recipe uses standard loaf pans, though Jim Solomon bakes his breads in large juice cans.) Butter (for the pan) 1 cup whole wheat flour 1 cup rye flour 1 cup cornmeal 2 cups whole milk 2/3 cup molasses 1 cup raisins 1. Set the oven at 300 degrees. Generously butter an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Tear off a piece of foil that will cover the top of the pan and leave a 1-inch border.

A typical Tuesday Bread of Life staff, volunteers, and partners stretch to prepare 250 to 300 meals, served at St. Paul's Parish in Malden and a local motel, where grocery bags — each enough to make 12 meals — also are delivered. •10 a.m.: Maria Tiro, kitchen coordinator, drives the Bread of Life truck to the Greater Boston Food Bank to get the groceries. •noon-2 p.m: A crew unloads truck. The pantry is re-stocked. Three partners — among the many that participate, including restaurants, schools, and nonprofits — prepare 40 or more meals.

Serves 8 Basically a really tasty open-faced melted cheese sandwich, these toasty strips begin with a narrow French baguette about 14 inches long (or use a smaller oval loaf that’s about 10 inches long). Decades ago, my mother tore this recipe out of Sunset magazine and has been making it ever since. 1 tablespoon olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 cups (about 5 ounces) shredded sharp cheddar 3/4 cup pitted kalamata olives, chopped 1/2 tablespoon red wine vinegar 1 teaspoon Worcestershire...

At Flora, this pudding is cooked in ramekins, the individual custard cups that look like miniature souffle dishes. It's easier for the home cook to make one large pudding. In either case, the mixture is baked in a water bath. For serving, a stew of spring vegetables surrounds the pudding. Serves 6. FOR THE PUDDING 1 loaf (1 pound) sourdough or French bread Butter (for the dish) 1 pound fresh asparagus, trimmed 1 cup diced fontina cheese 1/2 ...

Serves 10 or enough to fill a 14-pound turkey The recipe for this savory stuffing was passed down to Joan Verrill from her mother. Joan dries her own fresh herbs for this annual treat. To make this as a pan stuffing, mound it in a buttered 2 1/2- to 3-quart baking dish. Sprinkle 1/4 cup chicken stock on top, cover with foil, and bake at 375 degrees for 15 minutes. Add an additional 1/4 cup stock and continue baking for 15 minutes. Add an additional 1/4 cup chicken stock, leave the dish uncovered, and bake 15 minutes more (total baking time is 45 minutes)

Louise Sheehan's feet throbbed as she crossed the finish line on Boston Common Sunday, heralded by a thunderous trio of wooden taiko drums. As the percussion muffled her cheers, she hoped that this year - her second making the 20-mile trek - her efforts, and those of thousands of others, would be enough to quell the Bay State's grumbling stomachs. For the first time, the $3.6 million raised by Sheehan and about 43,000 other participants in the 44th annual Walk for Hunger will be spent beyond the usual list of food pantries and charities that benefit from the event, put on by Project...

The savory quick breads known as cakes sales are fixtures of French home cooking. Often served with wine and aperitifs, they also appear at picnics, potlucks, and other informal meals.   OLIVE AND ROSEMARY BREAD Makes 1 9-inch loaf Baking spray ½ cup coarsely grated plus ½ cup finely grated Parmesan 2 cups all-purpose flour 1 tablespoon baking powder Salt and pepper 1½ cups pitted Kalamata olives, chopped 3 large eggs, beaten ½ cup plain yogurt (not nonfat)

The following was submitted by the Malden Chamber of Commerce: Thanks to all of you who participated in or attended last Thursday's Taste of Malden. It was a great event. Bill Hart and the gang at the Irish American Club took good care of us, and the food and drink was out of this world.  Again shows what amazing diversity of dining opportunities we have in our town.  As usual, Kappy's Fine Wine & Liquors and the Mystic Valley Brewery offered an enticing array of red and white wines.

White bread. The neutral base for countless lunch-bag sandwiches, it is undeniably cheap and convenient, but not particularly nutritious. Store-bought, mass-produced, it is the antithesis of the delicious, crunchy homemade loaf. We use it as an adjective to convey blandness. But in its early days, industrial white bread was seen as just the opposite, an icon of purity, modernity, and good homemaking. The reasons behind this--and why public opinion reversed so sharply--tell us a lot about the ways American culture changed over the 20th century.

Serves 4 with leftovers 1can (28-ounces) whole peeled tomatoes1slice sandwich bread, crusts removed, bread torn 1egg⅓cup grated pecorino Romano¼small onion, finely chopped 2tablespoons chopped fresh parsley½teaspoon salt, or to tasteBlack pepper, to taste¾pound ground beef½pound ground pork2tablespoons olive oil1clove garlic, finely chopped1½pounds spaghetti1cup freshly grated Parmesan (for serving) 1. In a bowl, crush the tomatoes with your hands. 2. In a food processor, pulse the bread into coarse crumbs.

A new Panera Bread will open in Harvard Square Friday, April 13. Photo courtesy of Panera Bread. By Brock Parker, Town Correspondent Panera Bread will open a two-story restaurant in Harvard Square Friday at the former location of Bob Slate Stationer. The Missouri-based chain is hoping the new restaurant in Cambridge at 1288 Massachusetts Ave. will be one of its top two or three locations in the Boston area, said Gregg Godfrey, the joint venture area director for Panera.

Serves 4 Not every pizza has to begin with a yeast dough - one you prepare or one you buy. Make your pies with a loaf of chewy, crusty bread and you have an easy and delicious dinner. This savory pizza is assembled with a jar of marinara, roasted vegetables, and cheese. This recipe calls for tomatoes, squash, and eggplant, but add any favorites such as onions and bell peppers, cooked artichoke hearts or sauteed mushrooms. Select a variety of melting cheeses, including goat cheese for a tangy flavor.

Serves 6 Bread and butter puddings are old-fashioned desserts, made with buttered bread and an egg custard baked just until the mixture quivers, so it’s light and tender. You can make savory bread puddings with smoky meats or mushrooms and sweet ones with fresh fruits. If you have a leftover baguette, slice it, bag it, and stash it in the freezer until raspberries are plentiful or you get to a farmer’s market. Defrost and butter the slices, then layer them in a baking dish with the berries.

Peppercorns Family Restaurant 279 Boston Road, Billerica 978-262-1414 www.peppercorns-restaurant.com Hours: Sunday through Thursday, 11:30 a.m. to 9 p.m.; Friday and Saturday, 11:30 a.m. to 10 p.m. Major credit cards accepted Accessible to the handicapped Curbside, take-out service available Chef Steve Anderson had long dreamed of opening his own restaurant. He remembers going out to eat when he was 19 with his girlfriend, Kim - now his wife - and writing its name on a napkin: Peppercorns.

This piece was written by James H. Burnett III, Nicole Cammorata, Ike Delorenzo, Sheryl Julian, Doug Most, Anne V. Nelson, Kathleen Pierce, Mark Pothier, Julia Quinn-Szcesuil, Denise Drower Swidey, Rachel Travers, Adrian Walker and Eileen McEleney Woods. 3 LITTLE FIGS Chef, baker, and co-owner Katie Rooney got her start at area farmers' markets, but the family affair (mother, husband, sister) put down roots last fall in Somerville. The airy cafe is a stylish understated place with stylish understated offerings: avocado muffins, glazed lavender scones.