The olives can marinate before starting the stew, which cooks in just over 30 minutes.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
For the full effect, enjoy over a bed of rice with a pint of cold beer.
This side dish is flavorful enough to also serve as a main course.
Serve with crusty bread to dip in the golden sauce.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.