A ceramic bowl filled with za'atar cacio e pepe and topped with fresh marjoram leaves.

Za’atar Cacio e Pepe

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.)

Mushrooms, eggplant, and tomatoes in a bowl and two vegetable antipasti plates.

Vegetable Antipasti Plate

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

A round dish filled with spicy mushroom lasagna and a serving on a plate beside it.

Spicy Mushroom Lasagna

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.

A white plate filled with horta, or boiled greens with garlic.

Horta ~ Boiled Greens with Garlic

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.

Roasted potatoes with dill on a baking sheet.

Roasted Potatoes with Dill

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

A blue and white platter filled with couscous salad with fennel and almonds with a torn baguette and a couple of glasses of white wine beside it.

Couscous Salad with Fennel and Almonds

You could, of course, serve couscous plain. But why?! Makes little sense when you can quickly and easily toss in almonds and lemon and tuna and shaved fennel and literally be astounded.

Blue and white bowl filled with Muhammara, or red pepper walnut spread with a spoon in it

Muhammara ~ Red Pepper-Walnut Spread

Though not as well known stateside as hummus or baba ghanoush, this Mediterranean classic is equally enticing. Let us introduce you to its subtly smoky and sweetly tangy awesomeness.

A cast-iron skillet filled with eggplant shakshuka made with poached eggs in a tomato and eggplant sauce, with feta scattered over the top.

Eggplant Shakshuka

The sultry, smoky flavor of ras el hanout permeates this simple supper of eggs in tomato sauce, which takes on more sustenance than usual thanks to late-summer eggplant.