Author: Marlena Spieler
Author: Marian Burros
Author: David Lebovitz
The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.
A warm, richly spiced oil turns a bowl of mixed olives into elegant party fare.
Author: Anna Stockwell
Author: Keith McNally
Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs
Author: Katherine Sacks
Author: Maggie Ruggiero
Author: Gina Marie Miraglia Eriquez
Author: Erin Renouf Mylroie
Author: Dan Swinney
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean...
Author: Bon Appétit Test Kitchen
This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.
Author: Skye Gyngell
Author: Giovanna Tabanelli
Chicken thighs sauté in the Instant Pot until the skin becomes crispy before slow-cooking with olives, lemon slices, anchovies, capers, and herbs.
Author: Melissa Clark
Author: Mark Taylor
Author: Linda West Eckhardt
Our take on this dish, famously named for the fact that Italy's "ladies of the evening" quickly made it between clients, is just as fast and easy as the original and requires nothing more than some everyday...
Author: Ian Knauer
Author: David Kamen
Author: Molly Stevens
Author: Melissa Roberts
Author: Mark Taylor
No muss, no fuss. This martini cocktail on ice is good to go in a few seconds.
Author: Robert Simonson
A Greek Salad is a terrific accompaniment for kebabs.
Feel free to use whatever tender herb you like for this pasta (a mix of tarragon, chives, and dill works well).
Author: Andy Baraghani
Author: Donatella Arpaia
Author: Sara Foster