Vegetarian

Try this rub on chicken, fish, or pork, and place some in a salt cellar for seasoning at the table.

Hot ribs, meet cool slaw. Yogurt magically lightens the dressing.

This is our version of shichimi togarashi, the spicy Japanese condiment.

We like vegetarian mains in summer; for a heartier dish, add shredded rotisserie chicken or sliced grilled steak.

These chewy-crisp flatbreads are just right for drizzling with chile oil and herb sauce or wrapping around grilled meat. Use this master recipe and topping combinations from our list below, or improvise with anything from guacamole to pesto. And yes, you can substitute store-bought pizza dough.

You can easily adapt this recipe to vegetables you already have to make a quick, healthy dinner.

This crostini is a fresh, satisfying mix of vegetables and eggs. Roasting the asparagus bring out its flavor without adding any more fat. Easy to make and pretty to serve.

A great addition to a brunch menu-serve with fruit and mimosas for an impressive display.

This simple variation of a traditional dish is great as a side dish or on its own.

This easy and delicious dish can be served in sliced with toasted points and fresh fruit for a perfect presentation.

A Strata is traditionally made with a base of bread and eggs, with other ingredients layered on top. Dress this recipe up with some of our great suggestion.

A quick and healthy breakfast choice.

With more flavor than spinach triangles and packed with vitamins, these quickly became such a hit in our house; we like this so much we double the recipe when we make it because no one can eat just one.

This appetizer is a total fake-out and a lot of fun to serve. Ellen and Portia absolutely loved these the first time I served them. They both had fond memories attached to caviar, and this recipe brought back those fun times without compromising their vegan diet. Serve these little morsels with a glass of Champagne and share them with some cool friends.

As much as I like tabbouleh, to me fattoush has more zing—plus it's less time-consuming to make and more adaptable. Here's one version of fattoush you'll encounter all over Lebanon, but in any home or restaurant you'll notice slight variations, depending on the season or the cook's palate. You can either deep-fry or toast the pita croutons that give the salad its special character; the fried bread will taste better, but toasted is, obviously, healthier. When tomatoes are out of season, I like to substitute cherry or grape tomatoes since they're likely to be juicier and more flavorful. If you can find purslane, use it (a cup or two, chopped); it adds authenticity and a nice peppery bite.

Spiced Chickpeas with Yogurt and Crunchy Pita
I love tiss'ye for many of the same reasons I'm fond of eggplant fatteh: It packs a variety of textures and bold flavors into one simple, comfort-food dish—which also happens to look elegant when served at dinner parties. My mother's friend Bushra often makes tiss'ye without frying or toasting the bread, preferring to let the soft pieces of pita absorb the sauces more fully. I like that version, too, but am partial to the crunch that comes from frying or toasting the pita. I’ve had this preparation more often at Beirut homes and restaurants, but experiment with both versions and see which you like more.

Thai-flavored rice pudding is frozen into creamy ice pops. Dried apricots add subtle color and a satisfyingly chewy texture.

Spread this punchy chile-herb sauce on grilled flatbread or drizzle it over grilled seafood.

Keep this versatile oil in your fridge so you can use it to enliven salads and anything grilled—especially flatbreads, fish, steak, and vegetables.