Cut the bread into ½-inch-thick slices. On each slice, spread butter generously, then top with an anchovy fillet.

New York Times food writer Alison Roman's shares this easy Italian bread recipe from her book 'Nothing Fancy' - delicious easy-to-execute dishes that are ideal for entertaining and kitchen suppers.

One of the very first of those recipes to go viral (no pun intended) was my recipe for crusty ‘no knead bread’. This recipe takes just minutes to prepare and is pretty much foolproof.

Freshly baked bread in paper packages on the store shelf, hot crusty baguettes in local Italian bakery shops. Homemade rustic loaves of bread on market counter, traditional flour products in bakery ...