Chicken meatballs with molokhieh (or spinach) and crispy garlic adha, from Tara Wigley and Sami Tamimi's Palestinian cookbook, Falastin.
Author: Sami Tamimi
Author: Melissa Roberts
Author: Roberto Santibañez
Truly comforting, simple, and pure chicken stock is a breeze to make in an electric pressure cooker.
Author: Nick Kindelsperger
Author: Seamus Mullen
Our homage to lahmacun, the Middle Eastern flatbread.
Author: Andy Baraghani
Author: Sara Foster
Author: Nancy Oakes
Celery juice-all the rage! But still kind of a hard sell. With apple, parsley, apple cider vinegar, and a dusting of black pepper, things start to get interesting. Better yet: It also tastes good with...
Author: Anna Stockwell
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Don't fret if you can't find turbot. Look out for other flatfish such as Dover sole or flounder.
Author: Ignacio Mattos
Author: Soa Davies
Author: Amelia Saltsman
Author: Bon Appétit Test Kitchen
One large potato pancake sliced into wedges is an easy large-format alternative to making individual latkes. Serve them alongside applesauce-braised chicken thighs for a holiday dinner.
Author: Anna Stockwell
Author: Hugo Bolanos
Author: Kris Wessel
Author: James Beard
Author: Joanne Weir
Author: Lauren Purcell
Author: Susanna Hoffman
A coarse texture is absolutely key; if the chickpeas are too finely chopped, the falafel will be dense.
Author: Sarit Packer
Author: Jean Georges Vongerichten
Author: Leah Koenig
Author: Mark Bittman
Author: Catherine McCord
It's ideal to serve these leeks warm (the smell just out of the oven is amazing), but they can also be made a few hours ahead and served at room temperature.
Author: Andy Baraghani