In the Kitchen
February may be the shortest month of the year, but it can feel awfully long here in Wisconsin. This year I’m actually looking forward to a few more cold and gray days, though, because I’ve picked up all the ingredients I’ll need to bake the beautiful loaf of focaccia featured in this issue’s cover story (page 40). I can’t wait to spend a weekend afternoon listening to music while baking bread. The recipe is easy to adapt—you can bake it in a skillet or a pan and decorate it with fresh veggies or leave it plain—and it’s absolutely delicious. Homemade bread tastes even better when served alongside a big bowl of hearty soup. Starting on page 36, you’ll see five stellar soup recipes, including a light vegetable-forward minestrone and a rich, creamy…