This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page.
Author: Joan Nathan
Author: Elizabeth J. Westmark
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
Author: Melissa Clark
Author: Maggie Ruggiero
Give vegetables a head start in a hot oven before turning the heat way down. Then lay the fish on top, and let everything finish cooking together.
Author: Chris Morocco
The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.
Author: Sohla El-Waylly
A feel-good classic with a new lease on life, this sinus-clearing broth starts with ginger softened in savory caramel.
Author: Andy Baraghani
Author: Mai Pham
The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.
Author: Tadashi Ono
Author: Melissa Roberts
Author: Maria Speck
Author: Alexis Touchet
Author: Rebecca Katz
Author: Shelley Wiseman
Author: Jean Anderson
When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making...
Author: Adina Steiman
Author: Susan Bishop-Sauter
Author: Sue Li
Author: Melissa Roberts-Matar
Author: David Chang
Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie-don't feel limited to the ones listed in the recipe.
Author: Anna Stockwell
Eggplant, zucchini, bell pepper and arugula share the stage with slices of tuna steak in the Mediterranean-inspired sandwich. Spoon the lentil salad alongside and offer chilled beer. Fresh pears and crisp...
Author: Bon Appétit Test Kitchen
Author: Elena Faita-Venditelli
Ripe plantains have peels that are almost completely black whereas the firm-ripe ones called for in this recipe are mottled black and yellow. Can be prepared in 45 minutes or less.
Author: Dawn Perry
Author: Deana Herman-Kulsuptrakul
Author: Mary Kate Tate