This boldly flavored bread is a great use for not-too-sweet strawberries, which caramelize and intensify in flavor while cooking. The onion and balsamic vinegar add a welcome tartness — try slices drizzled with olive oil or spread with fresh goat cheese.
This Tuscan soup traditionally uses fish considered “bottom of the boat”—those left behind after more valuable fish have sold. The base is octopus, squid, tomatoes, wine, garlic, sage, and dried red chiles; other fish are added at the end of cooking, before the soup is served over garlic-rubbed bread.
Surprisingly airy and light, this cake could have been a soufflé in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. To finish it off, it’s swathed in velvety cream cheese frosting and a cloud of sweet white coconut.