Soaking the rice for our Lebanese pilaf in hot water ensures that it’s done cooking at the same time as the pasta. Herbed Basmati Rice
Roasted Winter Squash Salad with Za’atar and Parsley SERVES 4 to 6 VEG WHY THIS RECIPE WORKS The sweet, nutty flavor of roasted butternut squash
Toasting hearty cubes of Italian bread helps them maintain their crunch in this classic Italian salad. Panzanella Salad with White Beans and Arugula SERVES 6
We dress the vegetables in our roasted beet and carrot salad while they’re still warm so they can absorb maximum flavor. SERVES 4 to 6
A spoonful of jam in the dressing guarantees an arugula salad that is lively but not harsh. Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
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
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
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
WHY THIS RECIPE WORKS Harira is an intensely flavored Moroccan soup of lentils, tomatoes, chickpeas, and often chicken or lamb. Best known as a dish
WHY THIS RECIPE WORKS Tomato and red pepper soups have countless variations throughout Turkey, but all are full-flavored and enriched with grains. We started our