The combination of anchovy, garlic, and Parmigiano makes this reminiscent of a Caesar salad, but warm burst tomatoes set it apart.
Moroccan cooks traditionally build savory fish tagines like this one on a base of fresh vegetables.
Ham brings a salty-sweet savoriness to this twist on the Arabic dish mujaddara, a mix of lentils, rice, and aromatics found throughout the Middle East.
The bright, fresh combination of endive and spinach makes this salad an elegant lunch or light dinner.
In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor.
Inspired by Greek avgolemono—a soup made with eggs, lemon, and rice or pasta—this recipe has spinach and baby peas for a soup that’s light and comforting.
With added tang from tomatillos and fresh flavor from the spinach, this healthful guacamole is a great way to get your vegetables while snacking on chips.
This hearty soup puts the meaty bone from a leftover baked ham to excellent use.
The classic ingredients for a puttanesca sauce—tomatoes, olives, capers, and garlic—make a briny salsa perfect for fish.
Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets.
Fresh peas, sugar snaps, and asparagus imbue this simple grain salad with the essence of spring.
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