Mediterranean

The familiar pita bread but made with whole grain flour and sourdough starter. Still puffs. Still amazes. In looks as well as taste.

• Quick Glance
• 1 H, 15 M
• 1 D
• 0

An entire meal on a sheet pan. That pretty sums up this weeknight meal that’s short on fuss and long on Greek-inspired flavor and is actually healthy yet doesn’t taste like it.

• Quick Glance
• 30 M
• 1 H
• 0

“To call this silken tofu ‘magical’ would be an understatement.” and “Umami party for sure in your mouth!” and “My boyfriend, who dislikes tofu, ate most of it.” That’s what we’re hearing about this stunner.

• Quick Glance
• 15 M
• 15 M
• 0

It’s Ottolenghi. Enough said. (Well, okay, we have to say more. Like how everyone who’s tried this swears it’ll forevermore be their simple supper standby.)

• Quick Glance
• 20 M
• 35 M
• 2

A centuries-old trick for preserving (and, we dare say, vastly improving) a glut of fresh ingredients that would otherwise go to waste.

• Quick Glance
• 1 H
• 4 H, 30 M
• 0

Ottolenghi does it yet again with another inspired melding of ingredients and techniques that upends our notion of what any recipe should and could be.

• Quick Glance
• 1 H, 40 M
• 2 H, 40 M
• 0

A classic and nutritious way to get your daily mix of greens—kale, anyone?—that’s based on Greek tradition…complete with a little added oomph.

• Quick Glance
• 15 M
• 30 M
• 0

A handful of cheap ingredients. The exact perfect temperature and timing. And a little patience, please, while spuds are elevated from simple to stellar.

• Quick Glance
• 15 M
• 1 H, 5 M
• 0

Shatteringly crisp skin. Tender, juicy meat. And pan juices you’re gonna wanna sop up or soak up rather than let a drop go to waste.

• Quick Glance
• 15 M
• 40 M
• 0

Simple works. That’s the lesson behind this subtle, delicate classic encountered on menus throughout Manhattan. And so easy to make at home.

• Quick Glance
• 20 M
• 40 M
• 0