Italians know well that the texture of pasta matters greatly. Hence, the emphasis on cooking it until just barely al dente, or until tender, but with a pleasant chew. But that’s not where the lesson ...

Drain the chickpeas and set on paper towels in a colander to dry thoroughly. (This can be done 1 day in advance.) Heat the oil in a large pan (preferably cast iron) to 350°F, or until the oil makes ...

Air-fried garlic spice chickpeas are a satisfying protein-packed snack, for when the craving for a crunchy snack hits. Thanks ...