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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.