This recipe reminds me of lightly cooked and dressed salads shared under the endless skies above the Greek isles. I spent one summer during college working in a restaurant on the island of Rhodes and found many opportunities to savor the Greek flavors. To truly get into the spirit, you’d have to serve dinner with candlelight, plenty of retsina, and lots of laughter! For firmer, more al dente lentils, use 1/2 cup dry lentils and 1 cup of liquid instead of canned.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.