“The Italian version of matzoh balls but better” is how acclaimed chef Marc Vetri describes his bread gnocchi in “Mastering Bread,” the newly released cookbook he co-authored with his former head ...
From Rome to Naples, we bring the cooking of Italy to our kitchen! Christopher Kimball and Milk Street Cook Rose Hattabaugh start us off with Roman Cloud Bread with Mixed Greens and Fennel Salad. Then ...
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