You can make this salad right after cooking and cooling the fennel.

This latke recipe is inspired by Indian chickpea fritters and traditional potato pancakes.

At its core, shakshuka is eggs cooked in a simmering sauce. It’s one of Israel’s most popular dishes, and I grew up eating it at least once a week.

These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make.

My updated method, where the artichokes are cleaned, halved, and roasted facedown, yields a firmer texture but still allows you to scrape the tender meat from each leaf.

Eggplants make a great substitute for meat and breading them this way makes it feel like you’re eating shnitzel.

We’re used to seeing cauliflower in floret-form, so a whole head of cauliflower sliced into a neat slab—a “steak”—makes this dish a standout.