Farinata, which is nearly identical to the socca of Provence, is a cross between firm polenta and a primitive pizza. To me it’s the perfect no-work Mediterranean appetizer, a great thing to have in your repertoire if you want to make sure there’s something warm for guests to eat when they arrive—or if you just want to round out a pasta dinner for the family on a weeknight. Keep the pepper mill nearby when you serve the farinata; it’s best with an almost perverse amount of freshly ground black pepper. You can buy chickpea flour at health food stores, Italian markets, Middle Eastern stores, and specialty food shops.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.