Chestnut, Wild Rice, and Pistachio Dressing

This side dish is flavorful enough to also serve as a main course.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.

Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.