Joan Nathan's The Foods of Israel Today is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Who says latkes have to be potato? Brussels bring a delicious cruciferousness.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Traditionally, this Mexican staple is simmered for hours in an olla, or clay pot. You can achieve a similar result by using canned beans and instant ramen.