Making sure the carrots are tender to their cores before you pull them from the oven makes for a smoother carrot dip.
Author: Ochre Bakery, Detroit, MI
Author: Georgia Downward
This recipe is excerpted from Joan Nathan's book The Foods of Israel Today. Nathan also shared some helpful cooking tips exclusively with Epicurious, which...
Author: Joan Nathan
Author: Molly Stevens
Canned chickpeas are perfect for this one-pot dish because they become even more creamy as they warm in the cooking liquid. In case you're not a fan, you...
Author: Andy Baraghani
Author: Jean Thiel Kelley
Grab some olives and try our Mediterranean Salad! Salty, tangy and delicious, Feta Cheese Mediterranean Salad makes any meal into a special occasion.
Author: My Food and Family
Author: Hugh Fearnley-Whittingstall
Author: Cara Brunetti Hillyard
This is a popular street food in Sicily, especially in Palermo, where warm panelle are served between two pieces of country bread.
Author: Gina Marie Miraglia Eriquez
Author: Susan Friedland
Author: Wendy Giman
Author: Sheila Lukins
Author: Dede Spaith
This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on...
Author: Amelia Freer
Author: Pat Neely
This hearty meatless loaf combines earthy wild mushrooms with classic falafel spices. A lemony tahini sauce takes the place of gravy and bright pomegranate...
Author: Katherine Sacks
Author: Melissa Clark
Author: David Kamen
Author: Michael Skibitcky
Author: Joan Lang
Author: Marisol Benadayan-Bennaroch
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Gina Marie Miraglia Eriquez
Author: Lidia Bastianich
When in doubt, frittata. This version turns greens and beans into a complete one-skillet supper
Author: Molly Baz
A couple of chicken thighs amount to a lot of flavor alongside the filling chickpeas and crusty bread in this hearty Lebanese-inspired stew.
Author: Bon Appétit Test Kitchen
Author: Michael Hudman
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
Author: Huma Siddiqui