Feta

Crunchy cucumbers can become a full-on dinner once you lean on pantry staples like seeded crackers to bring in the texture and fun.

This greener-than-green hummus is no side dip—the crisp dolmades on top turn it into a full meal.

This spanakopita is crowned with a ruffly ring of crisp phyllo pastry. The more folds and wrinkles you create as you bundle this up, the prettier it looks.

Give ground chicken the respect it deserves.

The solution to legume doom: This citrusy marinated bean salad with crunchy greens and big chunks of salty feta.

Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.

Mashama Bailey’s irresistible lemony, crispy wings need two hours to marinate—so plan accordingly.

The most impressive appetizer to “casually” pull out of the oven when your friends come over (and it also happens to make a nice Thanksgiving snack for while the turkey rests—just sayin').

If you’ve ever tried maitake mushrooms, then you already know this, but they have an unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves. This recipe celebrates everything we love about them.

Roasted lemony broccolini, lentils, and salty feta are doused in a spiced oil that’s even better on day two.

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

The method for marinating the feta is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

They’re stuffed with garlic, pistachios, and stretchy molten-mozzarella.

This recipe requires you to chop a grand total of zero vegetables. What's the shortcut? Harissa, a North African pepper sauce that brings the flavor (so you don't have to).

Red, juicy, and sweet, tomatoes and watermelon are soul mates, and they both need salt, spice, and fat to reach their full potential.

Say it with us: No more squishy, bland summer squash!

It’s worth planning ahead for this vibrant, springy pilaf recipe that’s made all the better by day-old rice.

When I started writing my cookbook, I had completely forgotten about my mom's saag feta. That won't happen again.

This riff on the classic dish swaps paneer out for salty chunks of feta (but keeps the garlicky spiced spinach sauce).

Sassed-up canned beans become a creamy layer in this vegetarian sandwich, while thick-cut feta provides something to sink your teeth into.

This riff on the Greek classic swaps out potatoes for parsnips, which gives the dip a touch of sweetness that pairs well with the feta and chiles.

Crunchy, creamy, sweet, salty, and highly satisfying, this is the kind of salad you can make a meal out of.

I don't know where I'll be on New Year's Eve, but I know I'll be eating these marinated olives.

Cafeteria sushi was totally the old me.