Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This side dish is flavorful enough to also serve as a main course.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.