Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
This Parisian bistro staple salad of crisp, raw celery root tossed in a briny mustard aioli makes for a quick and elegant side dish.
This bright, slightly spicy salad is great served with roasted chicken.
Brightened with lemon and garlic, tahini becomes a bright, creamy dip.
The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita.
In Lexington, North Carolina, coleslaw is made with a spicy ketchup-based dressing.
Fabrizia Lanza shared her recipe for dry-cured black olives, flavored with orange and rosemary.
The recipe for this deli staple comes from Silvia Weiss, a kosher caterer in Bucharest.
Use fine-grained bulgur for this refreshing, lemony salad.
Cabbage is rubbed with a handful of ingredients including chile powder and garlic in this popular kimchi.
This fresh, tangy slaw goes well with Northern-Mexico style enchiladas.
The legendary Texas cook Helen Corbitt invented this simple, delicious black-eyed pea salad in Austin in 1940.
Make this slaw just before serving so that the lettuce is as crisp as possible.
When shopping for brussels sprouts, look for small ones that have a bright green color.
This traditional breakfast pickle is part of a family of Japanese quick-salted pickles.
In this summer salad, watermelon is a sweet counterpoint to the briny pungency of feta and olives.
This easily made pickle is a great side dish for both Asian and Western courses.
These savory pickles are as gorgeous as they are delicious.
Chef Bill Smith serves a version of this refreshing dish during the late summer.
Chunks of lemon and cracked coriander seeds lend a bright flavor to these earthy olives.