Author: Florence Fabricant
When I lived in Provence, I followed the local custom of setting a couple of pots of basil by my kitchen door to keep the flies away. I'm not sure why...
Author: Martha Rose Shulman
Author: Marian Burros
In Greece they make this dish with rusks - twice-baked breads made of different types of flour, including barley, wheat, chickpea flour and rye. You can...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: John Willoughby
You can serve these bruschetta for lunch or dinner, or cut them into smaller pieces and serve them as appetizers. I use drained, canned smoked trout packed...
Author: Martha Rose Shulman