"I’m not much of a baker. Good bread is everywhere, and Portland pastry chefs make a lot of great desserts. When I do bake something sweet, it’s usually my standard olive oil cake. I’ll experiment with different flours or fruit, but the basic approach doesn’t change much. That was before I made this cake. It was so good I made it three times in one week. This cake is what I’ll be baking from now on."
To paraphrase Marcella, this Italian potato salad is “all about the potatoes.”