Smashed Cucumber Salad With Za'atar and Feta

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

This crunchy, creamy salad has everything you want for a cookout.

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

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

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

Crisp-tender green beans meet a punchy Parmesan dressing in this easy, make-ahead fresh green bean salad that’s perfect for dinner parties or holidays.

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.

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