Home Sweet Home

After days of pre-made sandwiches; packaged and processed cheese and cracker sandwiches; and disappointing local fare on my trip to Indiana and Illinois, I was dying to get into my kitchen and make some real food. So I picked up where I left off: with Food & Wine's September "Italy" issue. Tonight: Bread Salad with Tomatoes and Olives. The salad--also known as panzanella--is best made with day-old bread, but I made do (vast understatement) with a whole wheat sourdough boule from Le Pain Quotidien. I also added cherry tomatoes and fresh mint from the greenmarket; basil from my personal supplier; and celery, black olives, a shallot and dried oregano. Dressed with red wine vinegar and olive oil, the salad was complete.

Fork and I chowed down with some more of that delicious bread, which we spread with salted chevre from Patches of Star Dairy in Nazareth, Penn., by way of the Union Square Greenmarket. It's good to be home.--S