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...
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...
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...
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...
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...