A composed salad that features all the bright and pretty colors of the season.
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.
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
With colorful radishes and jammy eggs, this is just as great for a holiday as it is for a casual spring lunch.
This side dish is flavorful enough to also serve as a main course.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Blue cheese lovers, this one's for you. A glossy blue cheese dressing is tossed with radicchio, hazelnuts, and roasted squash for a satisfying fall salad.
For the full effect, enjoy over a bed of rice with a pint of cold beer.