
I’ve eaten a lot of good garlic bread, even making some myself (often an herb-infused-in-olive oil version), but I had not eaten GREAT garlic bread until I sat down at the table of Liboria Salerno (for more about her, please see blog entry, “Presenting Pavlova to a ballerina†of 6/16). The bread was toasted to . . . → Read More: Bread of the Month: Mastering great garlic bread