A tomato-free version of the North African poached egg dish, shakshuka, perfumed with warm spices and dotted with creamy feta cheese.
Author: Leah Koenig
The technique for cooking vegetables in water, oil, and vinegar is called à la Grecque, or Greek style. Fennel, celery, pearl onions, and feta cheese round out the salad. Serve a full-boded Chardonnay...
Author: Kathy Cary
Author: Maricel Presilla
Author: Katy Sparks
Author: Diane Kochilas
Author: Lora Zarubin
Author: Bon Appétit Test Kitchen
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Author: Susan Spungen
Prep the grilled elements of this dinner over the weekend and store them in your fridge for a Tex-Mex-inspired grain bowl you can assemble in just 10 minutes.
Author: Anna Stockwell
Author: Sara Dickerman
Author: Jill Dupleix
Author: Katie Brown
Savory flavors make these turkey burgers really delicious.
Author: Amy Finley
Author: Jennifer Iserloh
We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry-it doesn't want to come home.
Author: Chris Morocco
Author: Marge Perry
Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel...
Author: Kemp Minifie
Author: Joe Yonan
Author: Donna Hay
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and...
Author: Lauryn Tyrell
Author: Carolynn Carreño
This simple, healthy dish is a showstopper-it's a big colorful stack of summer flavors.
Author: Marina Delio
Author: Jessica Koslow
Author: Sharon Smith
Author: Dona Kuryanowicz
Author: Liza Schoenfein
Author: Myra Goodman
Author: Myra Goodman
Author: Diane Kochilas
Author: Catherine McCord
Author: Milos Athens
Author: Tamasin Day-Lewis