One whole and one torn whole grain sourdough pita stacked on top of each other.
Stephanie Lynn Warga
1 of 12

Whole Grain Sourdough Pita

This sourdough pita is made with whole grain and packs plenty of healthful goodness, thanks to sourdough starter along with whole wheat and spelt flours. And it’s easier to make than you may think.
Three bowls of minestrone soup with a small bowl of pesto on the side.
Tara Fisher
2 of 12

Old-Fashioned Minestrone Soup

This old-fashioned minestrone soup is chock-full of carrots, tomatoes, potatoes, kale, zucchini, beans, and pasta…but gets an unexpected drizzle of pesto that transforms a frugal veggie-bin soup into something special.
A white plate filled with horta, or boiled greens with garlic.
Mowie Kay
3 of 12

Horta ~ Boiled Greens with Garlic

Horta is a classic Greek dish of boiled greens dressed with garlic-infused olive oil and a squeeze of lemon. Here it sticks true to tradition yet gets a little easy elegance from chef Theo A. Michaels.
A ceramic bowl filled with za'atar cacio e pepe and topped with fresh marjoram leaves.
Jonathan Lovekin
4 of 12

Za’atar Cacio e Pepe

This za'atar cacio e pepe ingeniously gives Rome's classic creamy Parmesan and black pepper pasta middle Eastern flair with the addition of za'atar seasoning.
An oval platter filled with cubed roasted potatoes, garnished with fresh dill.
David Leite
5 of 12

Roasted Potatoes with Dill

These roasted potatoes with dill and garlic require only a handful of ingredients and a little patience while they roast to crispy-edged, tender-throughout perfection.
Two whole roasted branzino with lemon and shaved fennel salad on a blue plate with a fork, two glasses, and two grey plates beside it.
Eva Kolenko
6 of 12

Whole Roasted Branzino with Lemon and Shaved Fennel Salad

This whole roasted branzino with lemon and shaved fennel salad tossed in white wine vinaigrette is an easy, healthy meal that’s on the table in just 40 minutes.
A white serving bowl filled with sauteed spinach and bread crumbs.
Stacey Tyzzer
7 of 12

Sautéed Spinach with Bread Crumbs

This sautéed spinach with bread crumbs is an easy, healthy side dish made with fresh spinach cooked with garlic and spritzed with lemon juice and toasted bread crumbs.
Four roast chicken thighs with lemon in a cast-iron skillet set on a wooden board with a meat fork resting beside it.
Kristin Teig Photography
8 of 12

Roast Chicken Thighs with Lemon

These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
A cast-iron skillet filled with eggplant shakshuka made with poached eggs in a tomato and eggplant sauce, with feta scattered over the top.
Mowie Kay
9 of 12

Eggplant Shakshuka

This eggplant shakshuka adds tender sautéed eggplant and Moroccan spice blend, ras el hanout, to this classic poached egg and tomato sauce meal.
Two white bowls filled with lentil and escarole soup with a jar of olive oil on the side
America’s Test Kitchen
10 of 12

Lentil and Escarole Soup

This lentil and escarole soup, made with carrot, onion, celery, tomatoes, and olive oil, is finished with a generous sprinkling of Parmigiano-Reggiano, is rustic Italian cooking at its finest.
A plate of spaghetti with olives, broccoli, and feta with two serving spoons nestled in the pasta.
Kris Kirkham
11 of 12

Spaghetti with Olives, Broccoli, and Feta

This spaghetti with olives, broccoli, and feta is a quick and easy pantry pasta made by combining cooked pasta with stir-fried broccoli along with, olives, garlic, lemon zest, chile flakes, and feta cheese. On the table in 30 minutes.
Greek-style sheet pan chicken, olives, zucchini, and lemon slices on a sheet pan with a bowl of tzatziki nearby.
Maya Visnyei
12 of 12

Greek-Style Sheet Pan Chicken

This Greek-style sheet pan chicken is an easy, healthy meal of spice-rubbed roasted vegetables and boneless chicken breasts served alongside a cooling homemade tzatziki sauce.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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