Every once in a while, along comes a loaf of bread that’s so rustic, so toothsome, so memorable it ruins every other bread experience. Here’s that loaf.
About Carol Field
Carol Field is an award-winning journalist who's contributed to Bon Appétit, Food & Wine and Gourmet, and written five cookbooks—In Nonna’s Kitchen, Focaccia, Italy in Small Bites, Celebrating Italy, and The Italian Baker—as well as the novel Mangoes and Quince. She's won two IACP Cookbook Awards and a James Beard Award. She lives in San Francisco yet visits Italy frequently.
Country Focaccia with Red Pepper Topping
May 09, 2004 by
This recipes for rustic italian bread, focaccia, is studded with sage leaves and smothered on top with red bell peppers, onions, tomatoes, and basil.
Matchstick Zucchini Salad
May 08, 2004 by
Zucchini is sliced into thin strips, cooked with garlic, then tossed with a lemon dressing flavored with rosemary and sage. A perfect summer salad recipe.
Walnut and Raisin Coffee Cake
Apr 15, 2004 by
Ciambella is a delicious Italian coffee cake filled with plump raisins and toasted walnuts and spiked with marsala or rum. Goes great with a glass of wine.