Bread

(Cake aux Olives) This version of cake originated in Provence, where olives, basil, and garlic create a harmonious triumvirate. Here they combine with roasted red bell peppers and Parmesan cheese to create a bread that is gutsy, aromatic, and lovely to look at. Serve this as an appetizer, in tandem with fresh goat’s- or cow’s- milk cheese, or even lightly toasted with a poached egg on top.

Legend has it that these cornmeal and molasses rolls are named for a New England fisherman's curse on his wife: "Anna, damn her!" Regardless of what she may have done to upset her spouse, she was a great baker.

Can be prepared in 45 minutes or less.

(Emilia-Romagna Flatbread with Broccoli Rabe) A piadina is baked on a griddle, folded in half, and filled. In Emilia-Romagna, the fillings might include sautéed greens; cold meats such as prosciutto or salami; and semisoft or soft cheeses such as Fontina Valle d'Aosta. Piadine are usually eaten like sandwiches but can be cut into small wedges to serve as a first course.

Here is a savory soda bread with the distinct flavor of dill seeds.

Instead of the usual corn bread or dinner rolls, try these crisp, cayenne-seasoned breadsticks. Active time: 1 hr Start to finish: 2 3/4 hr

A classic duo adds an Italian accent to an American favorite.

Serve any leftovers for breakfast or a late-afternoon snack.

Use to prepare Corn Bread and Chestnut Stuffing, or enjoy this on its own.

Anadama bread recipes, which date back to pre-Revolutionary New England, all call for molasses and cornmeal for substantial- and delicious- results. This contemporary rendition is no exception.