Are you familiar with socca? If not, please let me introduce you! It’s basically a rich, savory and salted chickpea flour pancake cooked in piping hot olive oil. The edges are crispy and chewy, the insides are flaky and tender, and the bottom is lacy and golden. It is just so good. You’ll have to try it.

Socca is a street food popular in Nice, France, with origins dating back centuries (it’s closely related to Italian farinata). I had the chance to try the real deal on our honeymoon, and I’m obsessed with this homemade version.

To make socca, you’ll need a bag of chickpea flour (I like to use Bob’s Red Mill, which is available in well-stocked grocery stores). You probably have the remaining ingredients already—olive oil, water, salt, pepper and cumin. That’s it! You’ll find step-by-step photos and a brief cooking video below, followed by the recipe.

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These tiny homemade bread crumbs can make a big impact on your meal! They’re the perfect crisp finishing touch on casseroles, salads and more. Follow this recipe to make regular golden bread crumbs, or add the optional seasonings and your kitchen will smell like the best Italian restaurant.

This simple recipe is far more flavorful than store-bought options, and keeps well for months. Use your bread of choice, whether it’s your favorite crusty sourdough or whole wheat sandwich bread. If you have leftover bread that’s turning stale, turn it into breadcrumbs to save it for later (or croutons or French toast)!

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Who knew that cabbage soup could be this good?! This bright and light recipe is a lovely spin on classic vegetable soup. If you’re trying to get back to healthy eating after the holidays, this warming cabbage soup is an inexpensive wintertime alternative to leafy green salads.

Cabbage soup may have originated in Eastern Europe, but this recipe offers simple Italian flavors. It starts with carrots, onion and celery cooked in a generous drizzle of olive oil. Once those are tender, we’ll add fresh garlic and dried oregano, followed by chopped green cabbage.

You can use an entire small head of cabbage in this soup; it shrinks as it sweats excess moisture and becomes silky soft as it simmers. Crushed tomatoes and lemon juice add welcome acidity, bringing this simple soup to life!

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Lentil lovers, these lentil burgers are for you! These hearty meatless burgers are made with familiar and wholesome ingredients, unlike many store-bought options these days. My Favorite Veggie Burgers are still my go-to, but these lentil burgers come in second.

These burgers are flavored with grated carrot, fresh cilantro or parsley, onion and garlic, and spices, including chili powder, cumin, salt and pepper. Two eggs are optional (omit them for vegan burgers), but they provide extra moisture and a lighter texture.

The recipe comes together beautifully in the food processor. Like my veggie burgers, these lentil burgers turn out best when baked in the oven, which is a more efficient and less fussy method than cooking them in a skillet. They turn out nicely golden and firm enough to hold their shape in between a bun.

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Ketchup fans will love this recipe. It offers a thick, dippable texture, with classic yet grown-up ketchup flavor. It tastes nicely balanced, but leans a little more savory than sweet. The recipe calls for a whole container of tomato paste—choose the best you can find for deep, rich tomato flavor.

Beyond the tomato paste, you’ll need balsamic vinegar for some sweetness and tang, dried spices for complex flavor (garlic powder, mustard powder, cinnamon and black pepper), salt to enhance the rest, and water to thin it out. That’s it! No corn syrup or added sugar here.

I always assumed that making ketchup would be too tricky, but I was wrong. This recipe is so easy to make. You can whisk it together by hand in just a few minutes. It tastes best after an hour’s rest.

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I’ve cooked scrambled eggs about a million times in my life, and I’m pretty particular about them. I like fluffy scrambled eggs topped with cheese. They must not be mushy, undercooked, or overcooked (the worst—and that smell!). I’m sharing my perfected technique with you today.

This recipe is designed for a stainless steel or cast iron skillet. If you’ve ever wondered how to cook scrambled eggs without a nonstick skillet, this post is for you. It can be done!

With this technique and some practice, you’ll make beautiful scrambled eggs with little mess. Even if you think you have your scrambled egg technique down pat, I think you might find some new tips here.

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Who’s to say when a popsicle is a popsicle? Let me be clear: these watermelon popsicles are frozen slices of watermelon on sticks. (Or not on sticks—you can freeze slices or wedges and use the rind for a good grip.) I tried making watermelon popsicles in molds, and I genuinely prefer the texture and flavor of these straightforward pops.

These watermelon popsicles are refreshing, simple, fruity summertime treats. Here are a few more reasons to make these watermelon delights:

• They’re the easiest popsicles I’ve ever made, requiring only one ingredient and careful slicing.
• They’re a great way to preserve extra watermelon. Watermelons can be massive.
• They’re as healthy as popsicles can be.
• They’re less messy for little kids to eat than fresh watermelon (watermelon juice stains are surprisingly difficult to remove from clothing). Adults will enjoy them, too, perhaps even more with a squeeze of lime juice or a sprinkle of chili-lime seasoning.

Not to mention, how cute are the cookie-cutter shapes? The star shape would be so fun for Independence Day festivities or summer birthdays. I’m already planning to make these for Grace’s birthday party. You’ll find a photo tutorial and recipe below.

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Pancake lovers, this recipe is for you, whether you’re gluten-free or not! This easy recipe calls for one wholesome flour—oat flour—and basic ingredients like Greek yogurt, maple syrup, butter and eggs. (If you don’t have oat flour on hand, you can easily make your own by blending old-fashioned or quick-cooking oats in a food processor or blender.)

These golden pancakes are fluffy and delicious, with a subtle oatmeal flavor. The yogurt offers a light tang similar to buttermilk, along with some extra protein, and the maple syrup is more flavorful than plain sugar.

You could certainly say that these pancakes are healthier than your average stack of pancakes, especially when you choose wholesome toppings to go along with them. Above all, though, they’re a fun treat to serve on the weekends, and they reheat beautifully for quick weekday breakfasts.

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This peanut dressing is like peanut sauce, but in salad dressing form. It’s creamy, bold and nutty. It makes a statement! This dressing is awesome with Thai flavors like bell pepper, carrots, cabbage, mango and much more—you’ll find a list of suggestions below.

This salad dressing is easy to whisk together with basic ingredients. I bet you have them in your pantry already. You’ll need creamy peanut butter (the creamier, the better), lime juice, tamari or soy sauce, maple syrup or honey, fresh garlic and red pepper flakes (if you like some spice). That’s it!

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Arugula pesto is one of my favorite recipe components. It deserves the spotlight! If you enjoy arugula and basil pesto, you’ll love arugula pesto. It’s just as lovely as the regular kind.

As much as I appreciate traditional pesto made with basil, arugula pesto has a few advantages. For one, it offers an interesting twist on a familiar flavor profile. It’s also less expensive—buying fresh basil can add up at the grocery store. Year-round, it’s generally easier to find good arugula than basil. Lastly, arugula pesto doesn’t turn brown on the top like basil pesto can (no blanching required).

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