You can find savory chickpea pancakes on tables in France, Italy, Gibraltar, parts of northern Africa — and, these days, many restaurants across America. It’s easy to understand the widespread appeal.

One of the best things about a cookbook is when it has the power to transport you into the writer's kitchen. Over the years, headnotes that lead into recipes have gotten more intricate and inviting.

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You can find savory chickpea pancakes on tables in France, Italy, Gibraltar, parts of northern Africa — and, these days, many restaurants across America. It’s easy to understand the widespread appeal.

Today, I'm talking about one of my favourite breads – socca – and it's getting a huge makeover in colour and flavour. Socca, also known as farinata, is one of the tastiest unleavened breads you can ...

Editor's Note: Wayne and Holly Mones of Grasmere love everything about traveling the Mediterranean, particularly the food. They recently flew to Nice, France as a follow-up trip to an excursion last ...

Add articles to your saved list and come back to them anytime. Much loved in Nice and Genoa, this flat bread made with chickpea flour is delicious and foolproof, says Mark Bittman. THERE are few ...

Called socca in Nice and farinata in Genoa, this workingman's morning snack is traditionally baked in brick ovens in pizza pans. Madhur Jaffrey's method calls for using a skillet on the stovetop, then ...