We have enjoyed the grain edge bread from BackerBack Bakery and were disappointed when they closed suddenly with no indication of reopening. The grain edge bread is a dense rye bread (might be as high as 95 percent rye flour) containing sunflower kernels, linseed, sesame and rye flakes. It was the healthiest bread I’ve ever tasted. Does anyone have this recipe or something that sounds close? Thank you.

How do you make a big, bold, savory French toast even bigger, bolder and more savory? Instead of building it a slice at a time, you build it by the loaf.

The days of duck as a daunting dish to prepare or rarefied menu item are disappearing. Whether sold in specialty meat shops or sourced in the local supermarket freezer, duck can be found in droves around the Sacramento area. Duck-hunting season begins Oct. 19 and stretches through Jan. 26, as flocks of waterfowl fatten from eating in the region’s rice fields.

High nutrition and great flavor make winter squash a popular pick

Caroline Ghinassi of Newcastle was looking for a place to purchase culinary lavender. Victoria Gildea of Davis shares: “Don’t know if all Nugget Markets are the same. The Davis Nugget on East Covell carries the culinary lavender that Caroline Ghinassi was looking for. This is not in the spice aisle. It is in the soup, pasta, sauce, rice, dried bean aisle. The lavender is in cellophane baggies. The bag of 4 ounces sells for $3.99. It is called Handmade Culinary Collection Lavender Flowers.”

This cake is inspired by a classic recipe that originated in Brittany, France. Simply called gateau Breton – Brittany cake – it’s like a super-ultra-rich version of pound cake. Quickly mixed together by hand in a single bowl, it makes the most dense, luxurious cake ever.

Judging by the number of coconut products in supermarkets these days – beyond the flaked coconut your granny used in macaroons and ambrosia – we’ve gone a bit nuts for this fruit.

This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore’s delight. Make it with vegetable stock and no prosciutto and you’ve got a vegetarian’s delight. Either way, it’s plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.

Being a former resident of Stockton, I had many opportunities to enjoy dinner at the Ye Olde Hoosier Inn on Wilson Way.

As families try to get back into school-year routines, there will be many cool autumn nights when the comfort and speed of warm breakfast foods would be just the thing to finish the day.

Farmers markets and backyard vegetables prompt more cooks to preserve harvests (but in small batches)

When it comes to grilling, I find that many folks avoid salmon — or any fish — because it can stick to the grill or turn out dry from too much cooking.

Kale is the poster child for healthy vegetables, showing up on just about every list of so-called “super foods.” Once relegated solely to garnish status, these days it’s in snack foods, juicing recipes and salads.

The notion of the do-it-yourself taco bar has many mothers going back to those cheap feed-the-kids kits that include seasoning mix, taco shells and sauce.

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox c/o Food & Wine, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852.

My mother loves tabbouleh. And given how healthy it is, it’s not such a bad food to love. Except that she made it a lot. As in, after I moved out, I avoided it at all costs. I’d grown up with a tabbouleh overload.

In Sacramento, customers are clamoring for Cronuts, but they’re not easy to find.

BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza.

Making your own ice cream sandwiches is worth the effort, because you can choose your own filling, they taste better — and you can say, “I made these myself.”

I was growing up, I loved my mom’s stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.

Reader recipes and requests.

Gravenstein, first apple of the California season, and other varieties are making a comeback.

Peaches and nectarines are kissing cousins. In fact, maybe closer. Plant a bunch of peach pits and a few of them will actually sprout nectarine trees, and vice versa. It used to be said that the difference was that peaches had fuzz while nectarines didn’t. But in supermarkets today, that’s hard to determine since many of the peaches have been mechanically de-fuzzed.

Recipes for using heirloom apples

This tiny river-valley town in the Blue Ridge Mountains is about as country as it gets. Hereabouts, there’s a batch of biscuits in every oven, a pot of greens on every stovetop and a vegetable garden in every yard.

Obviously, the season has a role in this, but lately I've found myself craving bread and fresh tomatoes.

We used to drive to Leatherby's Family Creamery (45 miles one way) just to have their broasted chicken and, of course, their ice cream. Their broasting machine broke down a while back and I understand they won't be getting it repaired.

Editor's note: Thursday is National Zucchini Day, a.k.a. "Sneak Some Zucchini Onto Your Neighbors' Porch Day." We have some zucchini recipes here that should make you reconsider dumping your squash.

Deanna C. Holman of Stockton and her family enjoyed a delicious and fun dinner at the Ale House in Old Town Auburn.

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