This rosemary-scented chickpea-flour crêpe is a mainstay of southern French markets. Serve it as an appetizer, or with a salad for a light meal.
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
This recipe for these light and fluffy pitas are courtesy of Molyvos Restaurant in New York City.
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