8 servings · 205 minutes · Simple
Bone-in leg of lamb dry-brined overnight and roasted with rosemary, garlic, lemon zest, anchovy, and olive oil.
6 servings · 25 minutes · Simple
Cold sweet watermelon, salty feta, mint, and lime need very little interference. Draining cut melon briefly prevents a watery platter; dressing at the last moment preserves clean textures.
6 servings · 60 minutes · Simple
Caramelized squash and chewy farro become a substantial cool-weather salad with arugula, dates, pepitas, feta, and cider-maple vinaigrette.
6 servings · 115 minutes · Simple
Earthy roasted beets and juicy orange are sharpened by sherry vinegar, dill, pistachio, and salty ricotta salata. Dressing red and golden beets separately preserves their colors.
6 servings · 45 minutes · Simple
High-heat cauliflower supplies browned savory edges against sticky dates, toasted almonds, parsley, and a lemon-tahini dressing with cumin.
Salad
4 servings · 20 minutes · Simple
Sweet Cara Cara orange, cucumber, avocado, and pomegranate are layered with mint and a lemon–red wine vinaigrette with gentle Aleppo warmth.
8 servings · 47 minutes · Simple
Orzo is dressed while warm, then cooled before cucumber, tomato, olives, feta, and herbs are folded in. That sequence produces seasoned pasta without wilted vegetables.
Zapappy
Cooking