Bread of the Month: ‘Bubbling’ with garlic and herbs

In the 1990s, I had the pleasure of frequenting an Italian restaurant in the community where I lived in Southern California. It was a smallish, but lively place near a golf course, with most of its seating in a walled-in, covered patio that stayed comfortable all year long. It was here that I got hooked . . . → Read More: Bread of the Month: ‘Bubbling’ with garlic and herbs

Bread of the Month: Sowing it simply with oats

Of the vast array of grains available to cook and bake with on the market, I continue to return again and again to a favorite — oats. The old standby, the stick-to-your-ribs standard, that reminds one of childhood and the comforting warmth a bowl can bring. So humble, yet versatile. They give a human and . . . → Read More: Bread of the Month: Sowing it simply with oats