This easy, satisfying dinner offers three levels of flavor-building seasoning for quick-cooking pork tenderloin and your choice of farro, rice, or quinoa. Feel free to mix and match options 1-3 to make...
Author: Rhoda Boone
Author: Bon Appétit Test Kitchen
Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Cindy Purdo
These saucy shrimp spiked with cinnamon, allspice, and feta quickly disappeared in our test kitchen. Have plenty of bread on hand for sopping up the juices.
Author: Andrea Albin
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Author: Anna Stockwell
Author: Molly Stevens
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress the salad just before serving.
Author: Monday Morning Cooking Club
Grilling the watermelon adds a savory depth to the fruit, giving this refreshing summer salad much more flavor than you'd imagine from this simple combination.
Author: Katherine Sacks
Author: Diane Kochilas
Author: Katy Hees
Author: Ed Kenny
Author: Liza Schoenfein
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along with the crunchy slaw) makes a satisfying and...
Author: Katherine Sacks
Author: Kevin von Klause
Pork shoulder isn't just for pulled pork. Ask your butcher to cut it into steaks, and it'll soon become your favorite well-marbled and quick-cooking cut for grilling, especially when seasoned with this...
Author: Anna Stockwell
Author: Leslie Revsin
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Fred Thompson
Author: Molly Wizenberg
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani