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“Vada Pav is to us like Garlic Bread is to the West.”
― Nikta Dudani

“Gina set her notepad and pen on the hospital nightstand, then pulled the warm garlic bread from the parchment paper package meant to keep the pooling butter from escaping, but it really provided the perfect dipping spot. She bit into the crusty edge, crunchy on the outside and soft on the inside, and sprinkled with the exact right amount of garlic salt. Mama Mia's garlic bread, the ultimate comfort food- all carbs and fat. After dropping May off at home on her way back to the hospital, she'd swung by for the necessary comfort-food fix. Now that she thought about it, their iconic bread would make an amazing grilled cheese sandwich.”
― Amy E. Reichert, The Optimist's Guide to Letting Go

“The lasagna filled a huge roasting pan, covered in thick browned cheese that was crispy in the corners.
"Get me a corner piece, and I'll owe you one," Sanna whispered to Isaac, who sat closer to the pan.
"I'll hold you to that." He scooped the darkest corner onto her plate with a wink that caused Sanna's heart to skip. She wished she could come up with a pithy response, but instead she turned her attention to the food, unable to find her words.
The garlic bread was made from a local bakery's signature item, the giant Corsica loaf. It was slathered in sesame seeds and baked in olive oil so the bottom was crispy yet dripping. Mrs. Dibble had carved huge slices, coated each with garlic butter, then warmed it until the butter soaked in. The salad rounded it out, something light to balance all the heavy food so you could keep nibbling on lettuce to stretch the time at the table.
"Sanna, why don't you pull out a few bottles of cider for dinner?" Einars said.
Glad for distraction, Sanna brought out three large bottles she had in the fridge, all from the same batch- toasty brown. Not the most appetizing color, but it was the best match to go with a dinner like this one. It was a nearly still, unfiltered scrumpy style that was layered and complex, but not sweet and not dry. It wasn't acidic, so it didn't compete with the tomato sauce, and the subtle apple notes didn't confuse the palate with too many conflicting flavors. It was refreshing and smooth, a dark amber in color with bits of sediment floating around. She poured it into stemless glasses for each of the adults and enjoyed how the evening light got trapped, making the liquid glow when she held it up in a beam of evening summer sunlight.”
― Amy E. Reichert, The Simplicity of Cider