Thanks to its high melting point, rich, salty halloumi cheese is ideal for pan-frying to a crisp golden brown. Pan-Fried Halloumi SERVES 6 to 8
The broiler easily transforms thick slices of briny feta cheese into an impressive appetizer. Broiled Feta with Olive Oil and Parsley SERVES 8 to 12
For our homemade yogurt cheese, we strain plain yogurt through coffee filters; simple stir-ins make great creamy dips. Yogurt Cheese MAKES about 1 cup VEG
A hot brine redolent with traditional pickling flavors makes a quick and well-seasoned giadiniera . Giardiniera MAKES four 1-pint jars VEG WHY THIS RECIPE WORKS
Cauliflower and Simmering baby artichokes in their aromatic marinade before storing them gives them bright and balanced flavor. Marinated Artichokes SERVES 6 to 8 VEG
For this Spanish-inspired tapas dish, we infuse cauliflower and chickpeas with a complex, saffron-scented marinade. Marinated Cauliflower and Chickpeas with Saffron SERVES 6 to 8
Bread and potato create a lusciously creamy Greek skordalia , while lemon juice tames the raw garlic flavor. Skordalia MAKES about 2 cups VEG WHY
Our Provençal anchovy dip gets its velvety texture from boiled and pureed almonds. Provençal-Style Anchovy Dip MAKES about 1½ cups WHY THIS RECIPE WORKS A
Roasting the eggplants until they’re completely soft is essential for baba ghanoush with a rich, smooth texture. Baba Ghanoush MAKES about 2 cups VEG WHY
Grating and salting both cucumbers and beets eliminates excess moisture and ensures a thick, luscious beet tzatziki . Tzatziki MAKES about 2 cups VEG WHY