By Ina Garten
Thirty years ago, Americans lived on processed white bread, and it was almost impossible to find a fresh baguette or a loaf of sourdough. My friend Eli Zabar began baking fresh breads in a brick oven in the basement of his store E.A.T. on Madison Avenue in New York City, and now there are extraordinary artisanal bakers in cities and towns all across America. Even better, bakers like Dan Barber at Blue Hill at Stone Barns now grow and seek out heirloom wheat and use it to make bread that is not only delicious but good for you too.
Garten is the Barefoot Contessa
More Must-Reads from TIME
- Eyewitness Accounts From the Trump Rally Shooting
- From 2022: How the Threat of Political Violence Is Transforming America
- ‘We’re Living in a Nightmare:’ Inside the Health Crisis of a Texas Bitcoin Town
- Remembering Shannen Doherty , the Quintessential Gen X Girl
- How Often Do You Really Need to Wash Your Sheets?
- Why Mail Theft Is on the Rise
- Welcome to the Noah Lyles Olympics
- Get Our Paris Olympics Newsletter in Your Inbox
Contact us at letters@time.com