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
This appears in the July 11, 2016 issue of TIME.
- Supreme Court Overturns Roe v. Wade, Undoing Constitutional Right to Abortion
- What the Supreme Court’s Abortion Decision Means for Your State
- The Failure of the Feminist Industrial Complex
- The Fight Over Abortion Has Only Just Begun
- Column: How Stereotypes Shape the Language People Use
- Everything We Know About Beyoncé's New Album, Renaissance
- Homes Made from Straw or Fungi Can Now Get You a Cheaper Mortgage in the Netherlands
- Going on Vacation This Summer? Welcome to the 'Revenge Travel' Economy