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The Italian Baker's Grissini Torinesi

Serious Eats dbcurrie Post a comment

Grissini Torinesi, or breadsticks from Turin, are not thin, delicate breadsticks. These are country-style thick and possibly knobby sticks, perfect for the new baker who hasn't mastered perfect shaping skills. And even if your skills are good, these sticks from The Italian Baker stretch when you lift them, making it nearly impossible to shape them perfectly, which is just fine. More

Bread Baking: Browned Butter and Parmesan Grissini

Serious Eats dbcurrie 2 comments

As much as I like a freshly baked loaf of bread, I have to admit that crisp breadsticks (grissini) are one of my favorite snacks. You can nibble on them before dinner, with dinner, and after dinner. There's something so satisfying about the crunch. Like pretzels, but without all the extra salt. More

Easy Bread Sticks

Serious Eats Carrie Vasios Mullins 1 comment

These light and crunchy bread sticks are great for dunking in soup. More

Snapshots from Dijon: Torsade Flammande from Boulangerie Paul

J. Kenji López-Alt 22 comments

This is a breadstick that will surely haunt my dreams, and perhaps one worth even attempting to replicate at home. Imagine a torpedo-shaped roll of the best quality—open-textured, chewy, crusty French bread—then stud that bread with oozing pockets of melted emmenthal and salty nuggets or mimolette, the cantaloupe-shaped cheese from Lille. Sharp and salty, with a Parmesan-like texture, mimolette is colored bright-orange with annatto and has a mottled surface that's been treated with cheese mites introduced to add their distinct hazelnut-scented aroma. More

New Things Not To Eat From Dunkin' Donuts: Apple Pie and Stuffed Breadsticks

Chris E. Crowley 15 comments

Dunkin' Donuts launched a few on-the-go snack products this week, including stuffed breadsticks and warm apple pie. We picked them up, continuing our dedicated coverage of Dunkin's new breakfast launches (see Big n' Toasty and Pancake Sausage Bites). More

Bread Baking: Crispy Seedy Breadsticks

Serious Eats dbcurrie Post a comment

Not only are these breadsticks crisp, they're filled with seeds that add even more texture. And since these are dry crispy breadsticks, you can make them ahead of time and they'll last for a long time. More

Seriously Italian: Semolina and Sesame Grissini

Serious Eats Gina DePalma 8 comments

It's like an extra serving of the best part of bread; the brown, crunchy, sesame-coated crust in concentrated form. More

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