Author: Ian Knauer
Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.
Author: Sami Tamimi
Author: Dawn Perry
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.
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not...
Author: Andy Baraghani
Author: Alison Roman
Author: Diane Rossen Worthington
Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Sheila Lukins
Author: Alison Roman
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Author: Von Diaz
Author: Rozanne Gold
Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.
Author: Alon Shaya
This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.
Author: Linda Miller Nicholson
Author: Mary Frances Heck
Author: Brian Hill
Of course, you can just roast a chunk of pork loin and spoon tapenade over it, but when you stuff the tapenade inside the roast, it will look all swirled and magical when sliced. It's not that hard to...
Author: Cal Peternell
Author: Joan Nathan