These brownies are made with unsweetened cocoa powder, garbanzo bean flour, and chocolate morsels. Bake them in an 11-by-8-inch glass dish or a standard 9-by-13-inch pan. The glass produces a thicker brownie with a chewy crust; the metal pan a thinner brownie with softer edges. All ingredients are gluten-free.
This sauce can be used to accompany spring rolls, stir fries, beef skewers, or sushi.
The newest entry to the large group of vegetables related to cauliflower is an orange-hued golden round discovered 30 years ago in a Canadian field. Scientists are keenly interested in the variety because of its high beta-carotene content, a source of vitamin A. Now golden cauliflower is quite popular, partly because it retains its orange hue after cooking. Roasting enhances cauliflower’s subtle sweetness and a sprinkle of capers, garlic, and parsley adds a savory finish. Serve this as a first course or beside baked cod or broiled pork chops.
This is an easy salad to add to a buffet. Couscous, which only needs to be soaked in boiling water for a few minutes, is delightful with crunchy vegetables and a lemony dressing.
If you’ve ever had a latke lovingly prepared by your mother, grandmother, or any other relative, it may have tasted delicious but chances are it was a ghoulishly gray color. Potatoes begin to turn a grayish brown minutes after peeling. But keep your latkes pure ivory by working them with the onions. Most latkes share a strikingly similar list of ingredients: potatoes, onions, matzo meal, eggs, and salt. This recipe is no different. But here, we use a food processor instead of a box grater to grind the potatoes and onions together.