Crunchy on the outside and chewy on the inside, these skillet flatbreads are a satisfying starting point for a meal. The technique couldn’t be simpler—a batter requiring only flour, water, oil, and seasonings, plus a quick spell in a hot oven. Varying the flour and toppings create different flavor profiles, like chickpea-based socca from Provence and corn-based gordita from Mexico, which are both gluten-free.
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Delicate, briny hearts of palm take the place of fresh fish in this plant-based rendition of ceviche, the beloved Latin American favorite of fish gently cooked in fresh citrus juice. Sharp red onions, diced tomatoes, jalapeno, and chopped cilantro join the hearts of palm to create an explosion of bright, refreshing flavors and textures, with crunchy homemade tortilla chips to scoop it all up.
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This crustless vegetable pie combines the staples of winter with the harvest of early spring for a quick, stick-to-your ribs dinner.
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Spring vegetable stew, or navarin.
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Turns out the secret to a flavorful curry dish is not heaping on more curry powder. (Ahem.) As this super simple recipe reveals, it's folding in green curry paste (which you can buy at whole foods or most grocery stores) and coconut milk. So good.
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