Author: Katy Hees
If you've given up on stovetop rice methods, you'll love this hands-off oven technique.
Author: Yotam Ottolenghi
Author: Bon Appétit Test Kitchen
Author: Leslie Revsin
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime dressing. Chili-flavored quinoa, black beans and crispy...
Author: Kathryne Taylor
Author: Art Smith
Author: Diane Rossen Worthington
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Author: Meredith Brokaw
Feta and bread get roasted alongside squash, then tossed with pleasantly bitter greens for a vegetarian dinner salad that's equal parts warm and cold, soft and crunchy, and sweet and savory.
Author: Anna Stockwell
Author: Diane Kochilas
Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.
Author: Sarah Jampel
Author: Molly Wizenberg
Author: Tori Ritchie
Author: Ginny Hamisch
A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch, lunch, or dinner. You can find Peppadew peppers...
Author: Mindy Fox
Bake these egg muffins on Sunday to have a quick, easy, and delicious breakfast ready for the week ahead.
Author: Lorraine Pascale
Author: Tori Ritchie
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Bon Appétit Test Kitchen
Author: Pam Anderson
Author: Bon Appétit Test Kitchen
Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.
Author: Samin Nosrat