New York Magazine

Honor the past while conjuring a divine Passover meal, combining the Eastern European Ashkenazi and Spanish-influenced Sephardic styles.

Bishara recommends the standard American, Globe, for her vegetarian dish (not to be confused with Greek moussaka).

Couscous, braised lamb, a roast chicken leg from Fairway, and a single store-bought D’Artagnan merguez sausage, come together nicely in a gently simmered stew tasting of harissa and mint.

A vegetarian side for summer to keep your barbecue worldly.

Tasty Greenmarket tomatoes elevate this recipe for the Middle Eastern tomato-and-egg dish shakshuka.

When nicely seasoned, this superfood tastes good enough to forever banish memories of raw sticks in a Ziploc baggie.

Parsley, the perennial garnish, gets to shine in this Middle Eastern salad.