Mark Bittman introduces a little known savory pancake made with chickpea flour.
After an hour or so in the oven, individual cloves of garlic become sweet, carmelized and infinately spread-able.
Like broccoli and kale, Brussels sprouts are cooked when the green gets a little darker and glossy, and the white powdery residue disappears.
Grilled halibut is served with a delicious sauce featuring black beans, shallots and rice wine.
Tuna and lettuce salad with garbanzo beans, chopped egg, and cucumber. Great with French dressing.
Parmesan and rosemary add a delicious flavor and aroma to this soft, chewy bread.
The broccoli retains its lovely green color when stir-fried, so this dish is not only easy to make but pretty to serve. The almonds add a nutty crunch that everyone really likes.
Beautiful, crispy salmon fillets with a honey-pecan glaze that is easy and delicious!
Spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.