Mediterranean

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Our best recipe for moussaka has layers of eggplant, rich tomato sauce with ground lamb, and a pillowy, bronzed béchamel top. Plus: It can be made ahead.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

Did somebody say fried cheese? Halloumi drizzled with honey and aromatic thyme makes for an ideal sweet-salty-crunchy appetizer.

In her new cookbook, ‘Spicebox Kitchen,’ Linda Shiue, MD swaps her stethoscope for cinnamon.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

This herbaceous, crunchy, green riff on the iconic bread and tomato salad features all of our favorite spring vegetables, plus a tangy buttermilk dressing.

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Crispy ground lamb, with its earthy, grassy flavor, stands up perfectly to a big pile of fresh herbs and salty marinated cheese.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

Pop the garlic-and-rosemary-rubbed leg of lamb and the eggplant into the oven together and they’ll be done at the same time.

Grating tomato (especially bruised ones) acts as a simple sauce to dress this crudo.

Slow-cooking breaks down the squid’s collagen so you’re left with fork-tender flesh and a tomato sauce infused with rich, briny flavor.

The easiest—and most delicious—homemade falafel recipe that ever was.

Creamy. Tangy. Yogurt. Cheese. Everywhere, all the time. If you're not already on the labneh train, now's the time to get involved.

Using frozen puff pastry is the shortcut that makes this tart a new summer weeknight favorite recipe.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Roasting the tomatoes low and slow concentrates all their sweetness and complexity of flavor and preserves them so they last for days.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Get to know Sara Kramer and Sarah Hymnson's Turkish-ish breakfast at Kismet in L.A.

This bright pink and super creamy hummus is a party showstopper.