Alon Shaya

If you’ve only ever had dry supermarket pita, this is a different animal entirely: puffed up like a pillow, savory on its own, and ready to scoop up anything you like.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

The one–two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing recipe for spring veg.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

The one-two punch of citrus zest and juice balances all that anchovy richness in our new favorite dressing for spring veg.

Looking for a throw-together app that seems way fancier than it is? Look no further than this gussied-up goat cheese situation.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

If you can't find both red and yellow beets, just use all of one or the other, and pickle everything in one bowl. The pickles keep, refrigerated in an airtight container, for up to 2 weeks, making them perfect for snacking with holiday leftovers.

Precooking the cauliflower in seasoned poaching liquid infuses it with flavor; roasting makes it crisp.