We have been making some version of polenta cakes with hollandaise since we opened in ’99—from spring romps to autumnal versions.
A socca is farinata by another name, a crêpe-like chickpea snack originally from the Italian Riviera.
Full of texture and a totally addictive combination of brown butter and spices, this granola has become my go-to snack.
The egg and tomato sauce mingling in the pan reminds us, at the same time, of the Middle Eastern shakshuka which Yotam grew up eating.
We make these whenever we’re in a hurry but need something more than a slice of toast! This is a really quick breakfast or lunch fix.
