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
Toasting the rice gives our basmati pilaf nutty flavor and using less water makes the rice pleasantly firm. Basmati Rice Pilaf with Currants and Toasted
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
Tangy sumac adds bright flavor and baked pita chips add crunch to this traditional eastern Mediterranean salad. Fattoush SERVES 4 to 6 VEG WHY THIS
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
Thinly sliced raw asparagus spears are mildly sweet and nutty with a delicate crunch. Asparagus Salad with Oranges, Feta, and Hazelnuts 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
Green Salad with Artichokes and Olives SERVES 4 to 6 FAST VEG 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces 3 ounces (3
We stuff sweet dates with a mixture of chopped walnuts and parsley before wrapping them with buttery prosciutto. Prosciutto-Wrapped Stuffed Dates SERVES 6 to 8