I first became interested in soccas (chickpea flour crepes) because they are allergen-free, glutenfree, low-carb, high-protein, and delicious! Soccas go back to at least 1860. They are from southern France, but were most likely an import from northern Africa, where they eat a lot of chickpeas. In the nineteenth century, there were socca sellers at the markets and at work sites, where they provided the morning meal to the workers. The socca sellers used special wagons with built-in charcoal ovens to keep their wares hot while they announced them with the appropriate cries of “Socca! Socca! Socca!” I have kept my socca recipe simple, because I like the rustic flavor. You can top it with olive oil, salt, and fresh pepper, or go all out, topping it with things like caramelized onions and grilled red peppers.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.