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This is Socca, a forever specialty of Nice, France

This is Socca, a forever specialty of Nice, France: chick pea flour, olive oil, salt and water: here topped with chix, red pepper and shallot. Usually eaten hot and crispy dusted with black pepper + a glass of rose. Tonight we are not in France, just inspired by a longtime fave cookbook🇫🇷❤️

Honey-Glazed Carrots w/sesame and cilantro, Lemony

Honey-Glazed Carrots w/sesame and cilantro, Lemony-Braised Pole Beans with garlic & Jimmy Nardello Peppers, hard boiled eggs and sourdough croutons❤️

🙏 @nicole_rucker @fatandflourla as I’ve been

🙏 @nicole_rucker @fatandflourla as I’ve been doling out your transcendent apple pie one perfect slice at a time: never met a crust that traveled so well.
🥧👸🏻of LA, indeed!

Homage to Marian Burros with her legendary Plum To

Homage to Marian Burros with her legendary Plum Torte (upon which many subsequent recipes have been built) made at least a couple times an Italian Plum season 💜

Kala Chana: brown chick peas Masala Curry. As my c

Kala Chana: brown chick peas Masala Curry. As my cookbook friends have taught me; higher fiber and protein +nuttier flavor than your garden variety chickpeas❤️

Curry Chicken Jamaican-style in the works and Stor

Curry Chicken Jamaican-style in the works and Story. + 👀 a new Mad Hungry kitchen tool❤️💚💛