• Recipes
• Pastry
• Bread
• Mediterranean olive bread

During my senior year of college, I lived off campus with two of my best friends, and for the first time, we all completely signed off the campus meal plan. At the beginning of the year, I was given a copy of Joy of Cooking—I think by my mother, who has been responsible for some of my most formative kitchen gear. And thus began my first official foray into the kitchen. I often found myself drawn to the Quick Breads section, especially when there was an exam to study for or a final paper to write. This section contained a well-rounded selection of both savory and sweet breads, all without yeast—perfect for instant gratification on those late, late nights. My favorite was a tender, crumbly olive loaf flecked with rosemary that could be thrown together in mere minutes. The original recipe called for walnuts, which I omitted, opting instead to up the chopped olives a bit. I’m happy to say it’s just as good as I remembered. What's more, it keeps for a few days if it's wrapped well, and it makes excellent toast.

Oct. 1, 2021, 11:49 a.m.

Share

0

4

0