This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This towering salad—built with the components of a muffuletta sandwich like mortadella and an olive dressing—is ready for a party.
Cabbage is the unsung hero of the winter kitchen—available anywhere, long-lasting in the fridge, and super-affordable. It’s also an excellent partner for pasta.
This side dish is flavorful enough to also serve as a main course.
Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.