Popular in Israel, this shakshuka works for breakfast, lunch, or dinner.
Author: Bon Appétit Test Kitchen
Author: Jennifer Martin
Author: Shelley Wiseman
Author: Aglaia Kremezi
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by...
Author: Bon Appétit Test Kitchen
Our vegetarian play on the classic chicken salad swaps in creamy, protein-packed chickpeas. With feta, cucumber, avocado, and spinach, this sandwich (along...
Author: Katherine Sacks
Author: Liza Schoenfein
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about...
Author: Chris Morocco
Author: Bon Appétit Test Kitchen
A Greek Salad is a terrific accompaniment for kebabs.
Author: Katy Hees
This salad looks great using mixed color and sized tomatoes. The simple feta dressing keeps well for up to two weeks in a jar in the refrigerator. Dress...
Author: Monday Morning Cooking Club
While the ingredients can all be prepped ahead, the greens should be tossed through this simple salad just before serving.
Author: Fred Thompson
Author: Diane Kochilas
Author: Ed Kenny
Author: Leslie Revsin
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse...
Author: Kelly Mariani
Author: Bon Appétit Test Kitchen
Author: Molly Wizenberg
This vegetarian version of Mexican take-out taco salad contains crisp romaine and peppery arugula tossed in a creamy, intentionally zippy avocado-lime...
Author: Kathryne Taylor
Author: Bobby Flay
Author: Bon Appétit Test Kitchen