Author: Diane Rossen Worthington
This is a remarkable quiche recipe for a few reasons: The dough is intentionally generous so that it can be formed into tall walls all around, and the filling is jam-packed full of healthy greens. They...
Author: Fred Thompson
Author: Anna Stockwell
Author: Scott Snyder
Author: Bon Appétit Test Kitchen
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and...
Author: Shelley Wiseman
Author: Rick Rodgers
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Jennifer Martin
Author: Liza Schoenfein
A Greek Salad is a terrific accompaniment for kebabs.
Author: Alfred Portale
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Author: Monday Morning Cooking Club
Author: Jennifer Parisi
Author: Aglaia Kremezi
Author: Molly Wizenberg
Author: Bobby Flay
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani
On a weeknight, when you don't have the time to work with paper-thin sheets of phyllo, try matzo. Although different from phyllo, it makes an easy framework for a spanakopita-like pie. This pie's dill-...
Author: Melissa Roberts