Mujadara (Lentils and Rice with Caramelized Onions)
Mujadara is a centuries-old Levantine dish of lentils and rice topped with deeply caramelized onions, humble ingredients turned into something far greater than the...
Greek Briam (Roasted Vegetables)
Briam is a slow-roasted medley of zucchini, potatoes, and tomatoes, bathed in olive oil until meltingly soft. It's proof that Mediterranean vegetarian cooking never...
Bamia (Egyptian Okra and Tomato Stew)
Bamia is a slow-simmered Egyptian stew of okra and tomatoes, perfumed with garlic and coriander until it turns thick and deeply savory. This vegetarian...
Pisto Manchego (Spanish Ratatouille)
Pisto is Spain's take on ratatouille — zucchini, peppers, and tomatoes stewed down until jammy. Delicious on its own, piled onto toast, or topped...
Imam Bayildi (Turkish Stuffed Eggplant)
Imam bayildi, "the imam fainted," is a Turkish dish of eggplant slow-braised with onion, garlic, and tomato until meltingly soft, served at room temperature...
Falafel
Crispy outside, herby and tender inside, homemade falafel beats the frozen kind by a mile. Serve stuffed into pita with tahini sauce and fresh...
Gigantes Plaki (Greek Baked Giant Beans)
Gigantes plaki are enormous butter beans baked low and slow in a garlicky tomato sauce until creamy inside and lightly caramelized on top. It's...
Stuffed Grape Leaves (Dolmades)
Rice, herbs, and lemon rolled into tender grape leaves — dolmades take a little patience to roll but are easy to make ahead and...
Caprese Stuffed Portobellos
Meaty portobello caps stand in for bread in this baked take on caprese salad — melted mozzarella, ripe tomato, and fresh basil in every...
Batata Harra (Lebanese Spicy Fried Potatoes)
Batata harra, "hot potatoes" in Arabic, are crisp fried potato cubes tossed with garlic, cilantro, and a good amount of chile, a staple mezze...