With influences from Africa, Jamaica and Spain, this woodsy, spicy and sweet style of cooking lends itself to almost any meat or fowl.
This whole grain, vegetable-rich side salad is seasoned with harissa, a ubiquitous North African condiment. Some like it smoky, some sweet, and some double up on the cayenne for a palate-awakening hit...
A recipe of many versatile parts that will be used frequently on their own and together, this wrap is a powerhouse of antioxidants, protein and flavors.
This Middle Eastern salad is a delightful main course, side dish or pita filling. The combination of masses of iron-rich parsley and high fiber, whole wheat is the epitome of the Mediterranean diet.
This quick, colorful salad works well as a side but can also be an entire meal on its own, with soybeans—high in omega-3 fatty acids, potassium, calcium, and protein
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
Serve with fragrant jasmine rice or in a pita for a quick vacation to Morocco.
Taking a cue from the classic Cuban drink, this dish adds lime, mint and brown sugar to a chicken marinade, leaning on the fragrant tang of lime and sweetness of the brown sugar to flavor the dish.
This dish celebrates the nutty taste and versatility of the chickpea by adding Middle Eastern flavors for a hearty vegetarian meal.
