This irresistible matchup of crispy and creamy releases more dopamine than a bag of Cheetos.
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
Author: Susie Fishbein
Crispy cumin-roasted chickpeas meet kale, parsley, mint, and a lemony tahini dressing in this refreshing, filling vegan salad.
Author: Hetty McKinnon
Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.
Author: Chris Morocco
Spaghetti squash plays the part of traditional rice noodles in this take on a Vietnamese noodle bowl. Roast the squash and marinate the steak the day before, and it's easy to pull off in just half an hour...
Author: Anna Stockwell
Author: Liz Armstrong
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco
Author: Liz Armstrong
Persian mast-a yogurt condiment-can be mixed with shallots, beets, spinach, or, as in this recipe, with Persian cucumbers, mint, and dried rose petals.
Author: Andy Baraghani
Author: Joan Oswalt
Author: Kate McMillan
Author: Louisa Shafia
Using delicate, thin skinned cucumbers, this cucumber salad recipe includes mint, feta cheese, red onions and sliced radishes with a simple oil and vinegar dressing.
Author: Elise Bauer
Author: Eric Ripert
A lovely taste of spring.
Author: Janet Taylor McCracken
This cocktail is a refreshing, slightly bitter spin on the Pimm's Cup, thanks to the addition of Cynar, a vegetal Italian liqueur.
Author: Dale DeGroff
Consider this recipe a no-brainer formula where you can sub in any raw veg, oil, or cheese you feel like.
Author: Andrew Knowlton
Author: Diane Rossen Worthington
You can serve these Lebanese flatbreads, brushed with a rich Middle Eastern-spiced oil as is, or wrapped around a filling.
Author: Reem Assil
Author: Yotam Ottolenghi
Author: Alison Roman
Author: Ed Lee
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won't implode while you're eating it.
Author: Andy Baraghani
Roasting the eggplants at a high heat will make the flesh very tender while making the skin a little crispy. This recipe is from Gunpowder, an Indian restaurant in London.
Author: Susan Feniger
Author: Jody Adams
Author: Jill Silverman Hough
Author: Yotam Ottolenghi