There's no stock in this wintry vegetarian stew recipe-it relies on the starchy bean cooking liquid for its flavor (which is a polite way of saying sorry, but you can't use canned beans here and get the...
Author: Claire Saffitz
Author: Joanne Weir
Author: Jessica Koslow
Author: Molly Stevens
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Author: Susan Spungen
Author: Jamie Oliver
This is a great meat-free recipe. Barbecuing a whole block of feta is a really interesting way to use it - you get a wicked texture contrast between the beautifully golden outside and the soft, creamy...
Author: Jamie Oliver
No chopping required for this weeknight dinner. Just blend spinach, kale, basil, and garlic with feta, cream cheese, and olive oil to make a fresh, rich sauce that wraps itself around pasta.
Author: Julia Turshen
Author: Diane Kochilas
Magic happens when toasted garlic oil meets fragrant za'atar. But if you don't have za'atar on hand, dried mint is equally delicious infused into hot oil.
Author: Chris Morocco
Author: Diane Kochilas
This is a gorgeous, seasonal hors d'oeuvre that would be lovely on a table or as a passed appetizer. The tang of the feta compliments the sweetness of the salad and the bitterness of the endive leaf, and...
Author: Lauryn Tyrell
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel...
Author: Kemp Minifie
Author: Susan Spungen
We stole your nonna's ziti and took it on a self-discovery tour of Middle Eastern flavors. Sorry-it doesn't want to come home.
Author: Chris Morocco
Author: Tamasin Day-Lewis
Author: Jeanne Thiel Kelley
Author: Jennifer Iserloh
The method for marinating the feta in this salad is also a good trick for other fresh cheeses-try goat, mozzarella, or paneer.
Author: Andy Baraghani
Author: Sharon Smith
Author: Katy Sparks
Because older eggs are easier to peel, this is one of those times when grocery store eggs outperform the ones from the farmers' market.
Author: Chris Morocco
Author: Gina Marie Miraglia Eriquez
Instead of marinating the halibut fillets, which many recipes call for, I cut slits into the top of each fillet and stuff them with a pesto made from kale, scallions, celery, and feta. My family and friends...
Author: Kim Kushner
Author: Marge Perry
Author: Catherine McCord
Author: Joe Yonan
Author: Maricel Presilla
Author: Marge Perry
Author: Barbara Price