Potato and Pea Salad with Chive AïoliLeo Gong
Aioli, the garlicky Provençal mayonnaise, is accented with chives and Dijon mustard.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This crunchy, creamy salad has everything you want for a cookout.
This side dish is flavorful enough to also serve as a main course.
With homemade quick pickles, this will be your new signature side dish.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.