If you like stuffed grape leaves, you’ll love this casserole, which has all the flavors of the bite-size appetizers without all the rolling.
For extra color, use a combination of potato varieties and serve on a bed of arugula or watercress.
When reheating this soup, warm it over low heat without bringing it to a boil, to prevent the eggs from curdling.
Mashed potatoes replace cream sauce and ground lentils replace lamb in a casserole that serves a crowd. If you don't have a deep (3 inches) baking dish, make this in two separate dishes.
Taking the tahini (sesame paste) out of this hummus variation makes it a low-fat dip that’s still full of flavor. Toasting whole cumin seeds and then grinding them to a powder adds a smoky flavor you can’t get from preground cumin. Serve with pita crisps and raw veggies.
This vegan pizza has a Mediterranean flair. A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs, tossed with Italian seasoning, in place of the Italian-seasoned breadcrumbs, if desired.
This creamy-zesty dip has more than 40 cloves of garlic in it. Yet, roasting the garlic softens the cloves to a creamy, slightly sweet pulp that doesn’t overwhelm other flavors or give off that typical garlicky aroma.