In Italy, it is called bruschetta, fett’unta, and by various names in different regions, but the basic concept is that bread, fresh or old, is grilled or toasted and then brushed with olive oil and rubbed with fresh garlic. Toppings are optional, and surely seasonal. In the United States, this Italian custom took on different versions and became garlic bread. Garlic bread was an open loaf of Italian bread brushed with butter or oil and lots of chopped garlic, sprinkled with dry oregano, and grilled or baked. I recall liking the grilled and warm bread from my Italian American restaurant visits, but the garlic was always too much for me. I must say that now, in most restaurants, the grilling and toasting of bread has come full-circle, and bruschetta as well as garlic bread graces the table. Here are three versions of the garlic bread made with the Italian American tradition in mind. Just keep a handle on the garlic.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
As energizing as an energy bar, with a much simpler ingredient list.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.