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RecipeRice-Stuffed Tomatoes with Pistachios, Currants, Feta, and Tomato Vinaigrette
Before roasting, stuff peak-season tomatoes with Mediterranean-style rice studded with pistachios, currants, and feta. The tomato vinaigrette salvages the tomato pulp. These tomatoes are delicious warm and at room temperature.…
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RecipeTabbouleh Salad with Roasted Tomatoes
There’s a great debate among cooks from the Middle East about the ratio of bulgur to parsley in a tabbouleh. Some say it should be at least 8 parts parsley…
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RecipeCurried Cauliflower Salad
Delicious hot or cold, this colorful salad, which includes both raw and cooked elements, delivers a unique mixture of textures and bright flavors. For a family-style meal, I like to…
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RecipeGrape-Leaf Wrapped Lamb Loin with Orange and Pistachio Stuffing
Lamb loin is the meat you find on lamb chops, just without the bone. In other words, it’s tender and delicious. Since you don’t often find it at the supermarket,…
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RecipeLemony Eggplant Dip
This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh vegetables, pita chips, or crackers.
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RecipeBaba Ghanouj (Eggplant & Tahini Purée)
The most important part of this dish is roasting the eggplant. You can do this on a gas stove-it makes a mess, but the flavor can't be beat. Other options…
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RecipeRoasted Chicken with Za’atar Stuffing
A good roast chicken is one of my favorite things to cook and eat. Every cook should know how to roast a chicken properly. The stuffing in this recipe contains…
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RecipeSpiced Roasted Chicken and Cranberry Bean Chili
This chilil, from chef Ana Sortun, begins with a chicken roasted with baharat, an aromatic, Middle Eastern spice blend that you can easily make at home.
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RecipeRoasted Beet Muhammara
The traditional way to make muhammara, a classic Syrian spread, is with roasted peppers, but this delicious version swaps in earthy beets. Its vibrant color, matched by its deep flavor,…
