Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.
This side dish is flavorful enough to also serve as a main course.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.
This crunchy, creamy salad has everything you want for a cookout.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.