Author: Melissa Roberts
Author: Gina Marie Miraglia Eriquez
Baking intensifies the sweetness of sweet potatoes and gives the bright orange flesh a kind of fluffiness-light and soft at the same time. Sweet potato is terrific combined with salty olives, creamy feta,...
Author: Janneke Vreugdenhil
Featuring sweet potatoes and mushrooms roasted to crispy-edged perfection, plus a whipped feta-tahini sauce with lots of dill, this easy, comforting vegetarian dinner is perfect for fall. Use whatever...
Author: Anna Stockwell
Author: Amelia Saltsman
Author: Georgia Downard
Author: Pat Zatina
Author: Maria Speck
Author: Maria Helm Sinskey
Author: Jeanne Kelley
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Author: Jill Silverman Hough
Author: Bon Appétit Test Kitchen
Easy weeknight pasta with tomatoes and feta cheese.
Author: Dave Kovner
Blood oranges are charred in the same pan as tender, crispy chicken thighs and served with vitamin-rich sweet potatoes and a chickpea, olive, and feta salad in this Mediterranean-inspired recipe.
Author: Nate Appleman
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
Author: Joanne Weir
Author: Michael Symon
There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the...
Author: Claire Saffitz
Author: Barbara Price
Author: Bon Appétit Test Kitchen
These crispy-edged flatbreads are made from chickpea flour, water, olive oil, and salt and served with a burst tomato-chickpea sauce along with feta and greens.
Author: Anna Stockwell
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Roasting grapes is fun and unexpected, although very popular in the wine regions of Italy. I remember being surprised to find juicy grapes cooked into a dense olive oil cake in Tuscany years ago. Here...
Author: Marina Delio
Author: Jeanne Thiel Kelley
Author: Ruth Cousineau
We're flipping the script and marinating after grilling. In the case of squash, it produces maximum flavor without compromising char or texture.
Author: Claire Saffitz
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco
Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.
Author: Mina Stone
Author: David Kamen
Author: Diane Kochilas