Jammy Eggs and Feta Flatbreads With Herbs
Alex Lau
Because older eggs are easier to peel, this is one of those recipes when grocery store eggs outperform the ones from the farmers’ market.
This riff on çılbır marries garlicky yogurt, fried eggs, and spiced butter with summer tomatoes.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Sour cream scones get treated to a cinnamon-sugar swirl and crunchy streusel crown.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An electrifying pesto that stays bright green for days on end. With the addition of ginger, and jalapeño, it’s a versatile condiment to have on hand.
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Inspired by Korean pajeon, this shrimp-studded pancake features fresh snap peas as a spring-y addition.
We reimagined pork dumplings as a filling for juicy stuffed tomatoes.