Mediterranean

This bright pink and super creamy hummus is a party showstopper.

You will have more than enough of the cauliflower purée and the salsa. Use the leftovers as a dip or swirl into vegetable soups.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.

We didn’t know how much this sauce was missing from our lives until we had it.

If this were our party, we’d get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Fragrant bits of spicy ground lamb and heaps of fresh herbs in this recipe to transform ordinary lentils into the pantry party kid.

In our new entrees, veggies and grains co-star, meat makes a cameo, and the bright flavors of the Eastern Mediterranean take the lead. Chef Sara Kramer of L.A.'s Madcapra shows us how it's done.

Because the dough for this pita bread recipe has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you’re reducing the braising liquid on the stove-top; the timing will come out perfectly.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Chef Yotam Ottolenghi has 4 really great tips for a better lunch, from zebrafying vegetables to using the whole lemon

A mustard greens Italian pasta and Greek-influenced gravy give this Thanksgiving menu Mediterranean flair

This chicken feels light and summery. That’s because there’s no mayo, just lots of herbs and spiced pita chips.

Use your favorite low-fat turkey or chicken sausage in this slimmed-down version of the Italian sandwich classic.

Slather this versatile spread on grilled kebabs, smear it on a sandwich, or serve it as a dip with pita and crudités.

Marinated, grilled, and paired with tender carrots and a simple feta-mint condiment, these lamb skewers are the answer when you're looking for big flavor. For the most tender results, use meat cut from the top round of the leg of lamb, or trim around the connective tissue of a butterflied leg to get to the leaner meat.