There's a reason in Europe they eat bread with every meal. Whether it's a buttered roll, a biscuit with jam, or a flavorful quick bread you'd eat plain, the possibilities are endless. Your can even turn your leftover rye fall bread into porridge the next morning. With recipes like danish seeded pastry twists, lasagna bread and chocolate raspberry babka, our best bread, rolls, and biscuits will have you covered no matter the season or the time of day.
When garlic cloves are chopped, the sulfur compounds and an enzyme called allinase, usually held separate within the clove, come into contact with one another. The collision generates the compound allicin, which gives garlic its pungency, and pyruvic acid, which is responsible for its spicy heat. But left intact, so that its volatile compounds don’t interact, garlic offers an entirely different character; roasting the cloves whole draws out their sweetness, yielding the sumptuous confit that adorns this pretty focaccia. Cook the focaccia on a pizza stone, which will give the bottom crust a delicious crunch.