Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Shelley Wiseman
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
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
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
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
Author: Bon Appétit Test Kitchen
Author: Anna Stockwell
Author: Ed Kenny
Author: Diane Kochilas
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
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: Fred Thompson
Author: Katy Hees
Author: Liza Schoenfein
Author: Cindy Purdo
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
A Greek Salad is a terrific accompaniment for kebabs.
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
Author: Molly Wizenberg
Author: Leslie Revsin
Author: Kevin von Klause
Author: Bon Appétit Test Kitchen