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Farinata (Italian Chickpea Pancake)

The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy to make at home. Here's how. More

Smooth and Creamy Polenta

There are a lot of rules people say you need to follow to make polenta, like using a wooden spoon, stirring in only one direction, adding the polenta to boiling water, and stirring constantly. Forget those. What's really important is using the right ratio of liquid to cornmeal and cooking the polenta long enough for the cornmeal to properly hydrate and cook. More

Masa Ball Soup (Mexican Corn Dumplings in Chicken Soup)

A lot of people will tell you that punning is one of the lowest forms of humor. No matter—this soup, born of a silly pun, is tasty whether you like that kind of wordplay or not. Based on a classic matzo-ball soup recipe, this one uses masa harina for tamales in place of matzo meal for light and moist poached dumplings that have more than a little in common with tamales themselves. We serve them in chicken broth spiked with Mexican flavors, like jalapeƱo, lime juice, and cilantro. More

Gluten-Free Brownie Brittle

Part cookie, part brownie, this brownie brittle is as easy to make as it is to eat. A batch comes together in under 30 minutes. While the brittle tastes great on its own, adding chocolate chips, chopped nuts, and other toppings takes it over the top. More

Shredded Beef Enchiladas With Three-Chile Sauce From 'The Homesick Texan's Family Table'

I didn't grow up in Texas, but I did eat my fair share of Tex-Mex as a kid. Saucy burritos, sizzling fajitas, and giant bowls of cheese dip all hold fond places in my heart, even as I have grown to love a two-bite chorizo taco much. One of my favorite dishes to order at these restaurants was the enchilada platter, drenched in red sauce and smothered in melty Mexican blend cheese. More

"Chorizo" Tacos From 'The VB6 Cookbook'

When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation. More

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