These days the phrase “pasta salad” registers as a bit of a throwback. But as long as I’ve been making this salad, people have raved about it and asked for the recipe. Orzo is a small rice-shaped pasta. It’s easy to overcook, so watch it closely and taste it toward the end of the cooking time. I actually prefer orzo imported from Greece—it’s a bit more toothsome than Italian varieties. Serve this salad as a meal on its own, or alongside grilled fish, lamb chops, or roast chicken.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
In this wafu pasta recipe from author Sonoko Sakai, the only cooking involved is boiling spaghetti.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Do you need heavy cream to make fettuccine Alfredo? Debatable. Will it be delicious? Undeniable.