Feta
Recipes
Harissa shrimp broiled over a tray of greens
The greens go in first with half a cup of water, and the shrimp only arrive once the broiler takes over.
Shrimp over creamed corn, and rather a lot of feta
Corn simmered soft in cream and butter, then blitzed until chunky and used the way you would use grits.
Chicken and zucchini meatballs under a feta sauce
Half the meatball is grated zucchini, which is the only reason a chicken meatball has any business being this juicy.
Garlicky grains with asparagus and sausage
Whatever cooked grain is in the fridge, warmed through a skillet of browned sausage and asparagus with far too much garlic.
Roast the squash, crisp the chickpeas
Two things get browned properly and the dressing is mostly jam. It eats like dinner, not like a side.
Falafel and chicken in one pita
Feta goes into the falafel mix, not on top, and it changes the whole thing.
Shawarma turkey meatballs over couscous
Foil over the pan for the first six minutes, which is the whole trick.
Chicken and chickpea pitas
Fifteen minutes, one pan and a tahini sauce loosened with honey.
Falafel and farro, everything marinated
The falafel mix needs ten minutes alone before you touch it. Rush that and it crumbles.
Oregano chicken with orzo and a quick tapenade
The tapenade takes two minutes and does the work of a much longer sauce.
Pomegranate beef pitas
Ten minutes of assembly, then the oven. The syrup at the end is what makes it.
Za'atar chickpeas on everything green
Twenty minutes, and the only heat is a pan of chickpeas going brown.
Fried feta, kale and roast sweet potato
A salad with a fried cheese course sitting on top of it, so nobody complains.
Shrimp bowls in a green goddess mood
Fifteen minutes, one pan and a dressing with enough body to stay put.
Harissa beef pitas, tray to table
Raw beef goes into the sauce and the oven does the rest. No browning, no pan.
Greek chickpea and couscous bowls
Chickpeas fried hard until they pop, which is the point and also the hazard.
Shrimp and charred vegetable couscous
Leave the vegetables alone in the pan and they brown. Stir them and they steam.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Feta under the broiler with corn and shishitos
Feta blistered molten under the broiler, corn underneath, pickled onion cutting through.
Baked feta dip with hot honey
The block of feta that went viral, finally behaving like a dip.
Corn salad that skips the vinegar
Raw corn straight off the cob, seasoned by the tomatoes and nothing else.
Greek panzanella with crispy pork
The benchmark bread salad gone Greek, with pork that crackles.
Tomato tarte tatin
Sweet, sharp and considerably more interesting than the version that started it.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.