Feta

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Here’s the answer to your question: “What can I make on Sunday night that will taste great for my 10:30 a.m. desk lunch on Wednesday?”

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

Sweet summer corn begs to be mixed with a splash of acid, a touch of heat, salty cheese, and toasty nuts for texture.

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

Each component in this sweet potato sandwich recipe is seasoned really well, which makes everything pop.

Our step-by-step guide to making a three-course meal that might get you off Tinder for good.

An appetizer you can have it ready within 10 minutes of walking in the door.

Eggs on toast? That's a thing of the past.

Serve this salad as soon as it is assembled so all of the tomato juices and flavor stay where they belong.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Gigante beans are our favorites, but almost any bean will be delicious this way. 

This frittata is lightened by using only half the egg yolks of traditional recipes.