Kimchi and Summer Squash Baked Eggs
TED CAVANAUGH
No matter what time of day, these delicious baked eggs made with tangy kimchi and fresh summer squash are a delightfully flavorful dish.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
“Soft and pillowy, custardy and light—they were unlike any other scrambled eggs I had experienced before.”
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.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This custardy and comforting tofu comes together in minutes, all thanks to your microwave. Serve with rice or bread for an easy meal.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
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!