"crostini" news and stories

Take a French baguette. This is the line that leads to a lot of amazingly good, easy eating. A skinny toasted loaf can be topped with pretty much any combination of ingredients you please. At Washington, D.C.'s Leopold's Kafe & Konditorei, a baguette might be scattered with fresh favas and peas that have been tossed in a vinaigrette, along with some shaved Parmigiano Reggiano.

Experiment with crostini, bruschetta...or just call it plain old toasted bread. Try Kitchen Daily recipes for a tomato-basil combo, or a crostini with gorgonzola.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

• State Fairs should be called Fried Fairs -- test your local festival knowledge.
• Lamb Jam, mint not required.
• Why stop at one bloody mary? Build a whole bar!
• Summer is sweeter with corn.
• German potato salad's got nothing on these fingerlings.
• Are Ben & Jerry conning us during National Ice Cream Month?
• Zucchini crostini -- say that five times fast!

When you plan ahead, hosting a party or get-together becomes a lot less daunting and a lot more fun, right? And if you always wanted to host your own party, then it's time to make it happen this holiday season. Buffet entertaining can be less stress when you plan ahead. And these easy, savory white cheddar, onion and apple crostini will be a sophisticated part of your buffet spread.

One Week Before
Review your ingredients, check the guest list and put aside any canned goods or dry ingredients you'll need to make your recipes. Set out serving dishes, serving spoons, and platters the morning before your party. By completing these tasks early, you'll be sure that all your entertaining supplies are clean and that you have a plate or platters ready to serve each dish or appetizer. Buy a bag of ice, so you won't have to fuss with refilling ice trays.

Night Before
Prep your recipes that can be assembled or partially assembled the night before and then refrigerated, such as stuffed mushrooms, spinach or bean dips. Place them in oven-safe dishes and cover them with aluminum foil before storing them in the refrigerator, so they can go straight into the oven the next day. Store dressings, sauces and icing in zipper-lock bags so you can just snip the end and pour, drizzle and ice at will. Place a large plate in the fridge under the bag if you're worried about leakage.

Bruschetta. Photo: YumSugar

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

A photographic journey through San Francisco's new Thursday farmers' market with a focus on artisanal street food.

Definition: Offal (not "awful"!) is the entrails and organs of a butchered animal.

Che Guevara becomes trendy once again as his granddaughter bares it all for PETA.

Could Right Gin be the right way to learn gin appreciation?

Finally! Heirloom tomatoes are coming into season, and YumSugar offers a bunch of dishes featuring them.

Calling all tv trays: Do you eat dinner in front of the television?

Each Thursday, we round up a selection of scrumptious links from our friends over at YumSugar. Here's what they've got cooking this week:

With strawberry season upon us, try throwing some in your salsa, salad, cocktails, pies and tarts.

Take your taste buds to the beach with a recipe for Creamy Cape Cod Clam Chowder.

Pack raw burgers for a picnic in an easy tower of foil, meat and parchment paper.

Happy Hour is even happier with Kalimotxo, a surprisingly tasty mixture of Coca-Cola and red wine.

Crostini are endlessly versatile, as this tasty recipe for a "sublimely simple" Parmesan-Blue Cheese Crostini with Green Onions demonstrates.

Do you use cooking oils other than olive oil?