Figs' — of Boston, MA — farinata is very similar to Niçois socca, chickpea-flour cakes with a distinct, nutty flavor. Serve the wedges alongside any green salad.
Kubez bread, a.k.a. kimaaj, is an Arabic flatbread or pita bread. It’s a staple in the Middle East used as an accompaniment for various dishes or as a wrap.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
Making your own crusty loaves is surprisingly easy.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Yes, it's a shortcut in a microwave. It's also a gooey, fudgy, wildly good chocolate cake.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.