Had socca for the first time in Nice last summer and loved it - excited to try this recipe!
cooking.nytimes.com
"This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata) It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot...
Cucumber, tomato, avocado, mozzarella salad - just add a little bit of olive oil, salt, and pepper!
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katewilson Looks delicious!!! And welcome to the community.
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lauren Agh looks so good!