Mediterranean
Lemon Tabouli with Tender Romaine
A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."
By Paula Wolfert
Chopped Vegetable Salad with Feta and Olives
A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.
Mussels with Shallots and Thyme
Corsica's finest dishes feature fresh seafood. Here's an uncomplicated and delicious example.
Labneh
The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.
By Homa Dashtaki
Green Hummus With Sizzled Dolmades
This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.
By Christian Reynoso
Halloumi Saganaki
Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.
By Yasmin Khan
Open-Face Eggplant Sandwiches With Ricotta and Pickled Onions
For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed.
By Sarah Jampel
Spring Panzanella
This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.
By Molly Baz
Herb Jam
This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.
By Andy Baraghani
Chickpea Pancakes with Kale and Fennel
Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).
By Chris Morocco
Falafel Fritters Bowl with Cucumbers and Yogurt Sauce
The easiest—and most delicious—homemade falafel recipe that ever was.
By Claire Saffitz
Beet and Ricotta Hummus
This bright pink and super creamy hummus is a party showstopper.
By Claire Saffitz
Cauliflower Steaks and Purée With Walnut-Caper Salsa
You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.
By Yotam Ottolenghi
Cauliflower Salad With Mint, Pomegranates, and Nigella Seeds
Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
Semolina Cake With Oranges
The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.
By Andy BaraghaniPhotography by Bobbi Lin
Open-Face Sausage and Peppers Sandwiches
Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.
By The Bon Appétit Test KitchenPhotography by Yossy Arefi
Swordfish with Olive, Pine Nut, and Parsley Relish
This healthy swordfish recipe is beautifully flavored with shallots, garlic, and green olives.
By The Bon Appétit Test KitchenPhotography by Jos Picayo
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