ALL ABOUT FOOD Gourmet gets easy with red pepper vinaigrette
Ever since my weekend in Duluth, I've been thinking about the Duluth Grill-prepared curried polenta lettuce wrap I ate while sipping beer at the Lake Superior Brewing Company.
Fresh leaves of Bibb le... Posted on 8/30/11 at 6:20 AM
First there was fire. Then there was flatbread. The first hard mixture of hand-ground flour and water was baked in hot ashes or on a stone over flames more than 6,000 years ago. Since then, flatbread has gone global.
I watched with anticipation as the hostess of an al fresco dinner party I was attending used a pizza cutter to slice a dark, thin round of baked dough into small squares. She told me it was called farinata. Made with chickpea flour, also known as garbanzo bean flour, the thin cake is popular in the Liguria region of Italy. There it is baked in a wood-burning oven and eaten as a snack.
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