Gazpacho di Pomodoro e Anguria (Italian Style Tomato and Watermelon Gazpacho) Tomato and watermelon share one virtue and one problem. Both are sweet and mostly water, so together they taste of nothing or of the best August afternoon. This Italian gazpacho takes the second road: no bread, plenty of olive oil, basil, a sharp splash of vinegar and shards of salted ricotta. Cold, savory, bright. Yield: 6 servings. Prep: 30 minutes. Drain: 20 minutes. Chill: 3 hours. Total: about

Gazpacho di Fragole e Pomodoro (Italian Style Strawberry and Tomato Gazpacho) Strawberry gazpacho sounds like dessert until the first spoonful, where tomato leads, strawberry answers and the salt arrives last. It is served ice cold, as smooth as cream and as red as a summer sunset, and it belongs on the table exactly when the heat makes anything hot impossible. This Italian version keeps the fruit honest, uses no bread to thicken it, and spends all its care on one thing: a si

Focaccia all'Aglio (Italian Garlic Focaccia) Focaccia all'Aglio is bread with one rule: the garlic must taste sweet, never scorched. Here the garlic never enters the oven. It steeps in warm olive oil, and that oil is brushed over the bread the moment it leaves the heat. The crumb is open and custardy, the base golden and crisp, the perfume deep and round. Serves 8. Prep: 30 minutes. Rise: 2 hours. Bake: 22 minutes. Total: about 3 hours. The Story Focaccia is among the oldest