Plus Michael Scelfo’s cheesy flatbread, halibut at the reopened Bistro du Midi and a pre-Columbian dish from Julian Medina’s new restaurant

Plus trout with pomegranates and salsa verde, updated tiropita and an upscale Cobb salad

Indies are tempting in home-bound diners with comfort foods and indulgences

Plus a foie gras beggar’s purse, a hummus made of peas and a tangy beet tartare

It turns out that the somewhat slimy liquid that results from soaking chickpeas has a variety of applications. This byproduct of the canned chickpea, or garbanzo bean, industry has been dubbed “aquafaba.” Producers of vegan foods have found that...

Plus Roberto Santibañez’s rotisserie chicken and a spirit-free cocktail for Dry February