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A Sandwich a Day: Eggplant Miso from LAMill Coffee in Los Angeles

My trips to LAMill—an airy, super-hip, super-sleek, coffee oasis in the Silverlake neighborhood of Los Angeles—tend to focus squarely on caffeine consumption. Picking up some beans, sipping on a caffe con leche, an occasional splurge on something siphon dripped. But on a recent visit, the cafe's sandwich menu caught my eye, specifically the Eggplant Miso, and even more specifically the housemade nori focaccia on which this vegetarian creation is served.

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1 Comment | Posted by Katie Robbins, July 27, 2011 at 11:30 AM
Tagged: A Sandwich a Day, California, eggplants, focaccia, Lamill, Los Angeles, miso, nori, sandwiches, vegetarian sandwiches

The Nasty Bits: Lard Focaccia

Why would you want to make lard focaccia? If you want your focaccia to taste like lard, of course. As an added bonus, as the focaccia bakes your entire house will smell like lard, though you can also use duck fat or mix in a little bacon fat if you'd prefer something with a smoky flavor.

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7 Comments | Posted by Chichi Wang, July 5, 2011 at 2:15 PM
Tagged: bread, focaccia, Italian, lard, The Nasty Bits

Sandwich a Day: Chicken No.2 at Mario's Bohemian Cigar Store in San Francisco

Mario's Bohemian Cigar Store doesn't sell cigars but they do sell some very tasty sandwiches. Of particular note are their hot focaccia sandwiches, which beat other grilled panini because they're heated in a pizza oven. The result is two thin, chewy pieces of onion focaccia with that same delicious char you'd find on a pizza crust.

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2 Comments | Posted by Carrie Vasios, May 23, 2011 at 11:45 AM
Tagged: A Sandwich a Day, California, chicken sandwiches, focaccia, San Francisco, sandwiches

Focaccia, the Easiest Homemade Bread

Photograph by Blake Royer Thought no-knead bread was easy? Try this focaccia. Blake Royer of The Paupered Chef (and co-writer of Serious Eats' column /dinner_tonight/">Dinner Tonight) had tried the famous no-knead bread once, but it was still too much of a hassle to time everything correctly. So what do you do when you want fresh bread for dinner? Enter focaccia. Using a Nigel Slater recipe, Blake makes the dough with just an hour of rising time and then it's off to the oven. Brushed with a thyme, garlic, parsley, and olive oil topping, and studded with olives, this quick focaccia is a hearty supplement to any meal. Related I want a soft focaccia bread recipe [SE Talk, 04/5/08] Cook...

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8 Comments | Posted by Grace Kang, March 22, 2009 at 3:00 PM
Tagged: baking, bread, focaccia, The Paupered Chef