About Carol Field

Carol Field is a food journalist who's contributed to Bon Appétit, Food & Wine, and Gourmet, and written nearly half a dozen 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.

Ciabatta Recipe

Ciabatta

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Every once in a while, along comes a loaf of bread that’s so rustic, so memorable, it ruins every other bread experience. Here’s that loaf.

  • Quick Glance
  • 30 M
  • 4 H, 20 M
  • 258
Biga

Italian Biga

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Behind every unforgettable loaf of Italian bread you’ve daintily nibbled or hungrily inhaled is a biga, or starter dough, just like this one. Nonna not included.

  • Quick Glance
  • 20 M
  • 6 H, 20 M
  • 127

Country Focaccia with Red Pepper Topping

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Carol Field explains how to create a rustic italian bread, or focaccia, studded with sage and smothered with red bell peppers, onions, tomatoes, and basil.

  • Quick Glance
  • 1 H
  • 3 H, 30 M
  • 0

Walnut and Raisin Coffee Cake

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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.

  • Quick Glance
  • 25 M
  • 1 H, 40 M
  • 0