Countdown to December 25th:
Carbavores in search of old-world bread — have I got a bakery for you. A reader tipped me to a newer bakery and grocery store in Fife that makes the kind of bread that is densely textured and rich in flavor. It’s sturdy enough to hold up on a panini press and hearty enough to sop up the richest stew.
For years the neighborhood florist was the go-to place for special-occasion arrangements and the occasional pick-me-up of cut flowers. Now as grocery stores, farmers markets — even hardware stores — have made fresh flowers so readily available, designers Alethea Harampolis and Jill Rizzo of the San Francisco firm Studio Choo have another suggestion: Be your own florist.
It is amazing people still get excited about yogurt considering it has been around since 6000 B.C. Neolithic herdsmen discovered that storing milk in animal skin containers curdled the liquid, thickening it and giving it tart flavor. But judging from the supermarket shelf space and commercial airtime devoted to the latest iteration — thick and creamy Greek-style yogurt — interest in this ancient dairy product has never been stronger. Analysts estimate that one in three Americans eats yogurt regularly.
BALTIMORE — Greg Cantori plans to downsize when he retires. Really, really downsize.