Many of Madhur Jaffrey’s books have an Indian slant, but she’s most famous for her 1999 tome Madhur Jaffrey’s World Vegetarian. While she often follows the Indian tradition of serving several small dishes together, the lentil-vegetable curry here is a Western-style main course. Eaten over rice with yogurt, it’s a very satisfying meal.
Called socca in Nice and farinata in Genoa, this workingman’s morning snack is traditionally baked in brick ovens in pizza pans. Madhur Jaffrey’s method calls for using a skillet on the stovetop, then moving the pizza to the broiler.