Flour

The caraway is just a starting point. You can use another whole spice if you like (fennel seeds and cumin work well); keep the quantity the same.

Food director Carla Lalli Music eats whatever's on her plate—because it's her job! Here's what she eats when she's off the clock.

This chickpea flour “tofu” contains no soy but delivers a creamy-firm texture similar to tofu and is easy to pull off at home.

Burma Superstar's chickpea-based tofu is the perfect high-protein appetizer, snack, or salad-topper.

Angel food cake is so simple, but the specific ingredients and equipment matter.

Simple steamed eggplant gets a makeover when it's fried and results in a crispy outside with a soft, custardy inside.

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Taro flour is making its way to the mainland... and onto your breakfast plate.

Perhaps not strictly authentic, but delicious!

You can serve these flatbreads as is or wrapped around a filling.

Medjool dates are a favorite, but they can be swapped for the Barhi or Deglet varieties.

These fry-like chickpea fritters are best enjoyed hot, when their centers still have a custardy texture.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

This will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

This savory gluten-free vegetarian pancake recipe can be made in the same pan as the wilted greens, maximizing efficiency for a healthy weeknight meal.

If you want to make this bread the same day, sub old-fashioned oats for the steel-cut.

We tried this with a lot of different flours, but King Arthur was the best.

These pancakes make an addictive snack: Freeze any extras and toast gently to reheat.

Maybe there's chickpea flour in your pantry from that one recipe you made forever ago. Don't let it go to waste!

This recipe makes a lot of ragù, but it freezes well and is worth having around. If making the gnocchi feels like a project, serve over polenta instead.

These are easier to make than most rolls, really.

This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.

These financiers are moist and nutty from the addition of brown butter and hazelnuts; in this recipe, resting the dough amplifies all of those flavors.

One size does not fit all