Bread

When it comes to the Italian holiday loaf, there’s magnificence and there’s stultifying disappointment, with little in between.

Notes on using up stale bread, crackers, and other neglected starches.

I’ve never made bread with it and I doubt I ever will.

I eat and eat and eat—it’s all I do!—and yet I never feel full.

For a newcomer to the city, a boulangerie apprenticeship reveals a way of life.

The American South is indisputably a bread-pudding capital. On my block, no one had any real money, but, for bread pudding, you didn’t need it.

The rich, kneaded, crusty, tender staple is on its way back from Wonder Bread limbo, embraced by home bakers, restaurateurs, and science-minded hobbyists entranced by the mesmerizing intricacies of sourdough culture.

Adam Leonti’s new Italian restaurant in the old Dovetail space is boldly creative and luxuriously inviting.