This bread salad is the favorite everyday, Lebanese salad. Sumac (see page 7) gives it a distinctive sharp flavor. The old traditional way was to moisten the toasted bread with water and a little lemon juice before soaking it further with the dressing, which made it deliciously soft and soggy. Nowadays, the toasted bread is broken into pieces and added to the salad at the last minute while it is crisp. You can buy purslane and small cucumbers (they have a better flavor than our large ones) in Middle Eastern stores.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.