The late Carol Field wrote remarkable books about the food of Italy, beginning with ‘The Italian Baker’ in 1985, which remains the definitive volume on the subject. Panmarino, or rosemary bread, is a ...

The focaccia of Genoa, a city in the Italian region of Liguria, is renowned for its crisp, olive oil–saturated crust and soft, puffy interior. But since we can’t all travel to Italy every time we have ...

You don't have to do a ton of kneading and work to make bread at home. Auto bread makers are simple and do most of the work for you, giving options for making gluten-free, white or ...

A bruschetta is a large piece of toast, topped with ingredients. The bread should resemble typical Pugliese bread; a rustic bread that will give an abrasive surface to rub garlic against. Turn over ...

We’ve all been there. You’re in a foreign country, or a favorite restaurant here in town, eating something that you just love and wondering, maybe even worrying, “How will I ever make this at home?” ...

When food writers first exhorted us to drizzle olive oil hither and yon in the 1980s, the problem wasn’t just that drizzle is a silly word, but that the oil wasn’t right. The bland, golden olive oils ...

Italian flatbread, known as Piadina, is a simple street food made from flour, water, olive oil, baking powder, and salt. It ...

Note: The base dough recipe is adapted slightly from "Dough: Simple Contemporary Bread" by Richard Bertinet, who uses cornmeal "to add character to the bread." You can use all Kalamata olives or ...