A pilaf enriched with butternut squash, red pepper, and toasted pumpkin seeds is wonderful with Spanish white beans and spinach. It would also be terrific with roast chicken.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
A plant-based spin on chorizo to put toward tacos, quesadillas, and more.
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.
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.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.