Pizza with a thick chickpea pancake as the crust.

This is based on Kenji’s pan pizza recipe over at Serious Eats, but adapted to use sourdough starter instead of commercial yeast.

The first proof can take as long or as short a time as you want, but I often find it convenient to start the dough late the night before I intend to bake it and …

Dark, deeply roasted cauliflower with a tangy lemon and garlic yogurt sauce.

This is my default seasoning blend for the sauce, but depending on how I’m feeling sometimes I’ll replace the paprika with herbs (like thyme, dill, and chives) or sumac. Sometimes I’ll add minced capers …

Since I discovered these, they’ve become habitual: I keep chickpea flour on hand at all times, and I make these when I can’t think of anything else to make. They’re neutral enough in flavor that you can eat them any time, topped with just about anything.

You can increase the water …

Smoky, just a little spicy, and high protein: shakshouka may be the prefect hangover food.

In a pinch, you can skip the whole deal with roasting the cherry tomatoes and just leave them out. I like adding a bit of roasty flavor to it, but some mornings I don’t have the motivation.

You can …