#baked-feta

#baked-feta

Edami specializes in manoushe, traditional flatbreads baked fresh and topped to order, with a menu that includes classics such as zaatar and akkawi jibneh.

Khachapuri is a golden round of fluffy, buttery bread spilling forth frills of hot, salty dairy on to the plate, representing fast food in Georgia.

Scotch eggs are a pub food delicacy - a soft-boiled egg wrapped in a thin layer of sausage, coated in breadcrumbs, and then deep fried until crisp and delicious, ideally with a yolk in the center that is still runny. They are as heavy in the hand as they sit in the belly, a classic British dish that sticks to the ribs and girds one against the cold grey drizzle.

Athens is a city of beautiful contradictions. Michelin-starred dining rooms share sidewalk space with decades-old taverns. Modern rooftop bars overlook 2,000-year-old monuments. Everywhere you look, the past and present converge to create an unparalleled multilayered metropolis.

Greek salads are incredibly underrated, whether you're making them at home for yourself or ordering one from your favorite local Greek spot alongside your favorite Greek dishes. A Greek-style salad is usually packed with fresh ingredients - think lettuce, red onion, Kalamata olives, cucumbers, a basic vinaigrette - and topped with the one ingredient that makes Greek salad, well, Greek salad: feta cheese. It's fatty, milky, salty, and flavorful, elevating the entire mouthfeel and giving you reason to order yours with extra on top.

Bright and soulful, spanakorizo is a beloved Greek dish, with a name that reflects its combination of two key ingredients: spinach and rice. This version is fairly traditional in its essence, relying upon rice, spinach, lemon and herbs, but includes some flourishes. Spanakorizo is a beloved Greek dish made with spinach and rice. It's hearty and filling, and perfect for a healthy weeknight dinner.

Dynamic duo beans and greens come together again in this pantry-friendly soup. Toasted garlic, tomato paste, and smoked paprika boost store-bought vegetable stock (use a base like Better Than Bouillon for superior potency) into a rich broth. Chickpeas and Swiss chard hang on to their texture in the brew, but use whichever white beans and hearty greens speak to you.

These Middle Eastern chickpea balls are so meaty and satisfying, I feel like I could eat them every day! One of my favorite ideas for how to eat them is this falafel salad. Make a batch of my baked falafel, then layer them with crunchy veggies and top with a creamy, zingy tahini dressing. You can also use purchased frozen falafel, or even repurpose takeout leftovers! This one is a massive hit with my family.

Yogurt bowls are great-both the sweet and savory kinds-but there are so many more recipes with yogurt to know and love. This versatile dairy staple can bulk up a breakfast smoothie, anchor a marinade for lamb and other meats, form the base of classic dips like tzatziki, and transform ice pops into high-protein, healthy desserts-adding tang, tenderness, and creaminess along the way. From weeknight dinners to no-bake sweets, yogurt does more heavy lifting in the kitchen than almost any other dairy product.

Fresh eggs: You'll use two large eggs per ramekin. Butter or oil: This creates a rich base that prevents sticking. For a dairy-free version, substitute with olive oil. Optional toppings: I like adding a sprinkle of Parmesan cheese to each dish for best flavor. Baking dishes: Small ramekins or ceramic dishes work best. I use 5-inch ramekins that are just the right size for two eggs.

Looking for an easy healthy dinner recipe? About once a week, Alex and I spring for some seafood: and this salmon with capers is where it's at. The baked salmon is infused with lemon and herbs and cooked until it's perfectly moist. Then drizzle over a silky lemon caper sauce. Just a small drizzle packs a huge punch, and the modest quantity keeps it healthy. Here's how to make my of my favorite tasty salmon recipes that comes together in 30 minutes!

Soaked and blended, cashews become a stand-in for heavy cream, keeping stuffed shells, soups, pasta sauces, and desserts luxuriously dairy-free. Toasted and roughly chopped, they add crunch to salads, curries, stir-fries, and more. There are so many reasons to love cooking with these seeds-that's right, "cashew nut" is technically a misnomer, since they grow outside the fruit rather than inside a hard shell like true nuts.

Although it's always been a staple around the world, tinned fish has really been having a moment in the spotlight for the past couple of years in the U.S. Home-grown brands like Fish Wife are all over social media and have colorful, enticing packaging that's so much more exciting than basic round, silver tins. And many European brands are all the rage, too.

We're making a cherry tomato dip with some labneh. In this small pot, I'm covering my tomato, garlic, salt and herbs with olive oil. All right. We've got oil bubblage, so I'm going to kill the heat. Pop this lid on top. I want to make sure it's sealed really tightly. Put a pan underneath it to catch any potential drips.