Za'atar

Go ahead, have a whole slab of cheese for dinner. Coated in za’atar and sesame seeds and seared in hot oil, blocks of feta go crunchy on top and soft within.

Give ground chicken the respect it deserves.

Kettle corn is undeniably delicious, so there’s no reason to mess with it—unless the alternative is utterly showstopping. Enter this maple-za’atar kettle corn.

There's literally nothing this earthy, crunchy spread can't improve.

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

What, is it our fault that za'atar goes with just about everything?!?!

Here’s the first thing you should make when you want to show off the peak-season tomatoes you’ve been waiting all year for.

Everything’s better in bowl form, and this salmon dish flavored with a garlicky za’atar dressing is no exception.

Savory chickpea flour pancakes, also known as socca, require just four ingredients (including water).

Magic happens when toasted garlic oil meets fragrant za’atar. But if you don’t have za’atar on hand, dried mint is equally delicious infused into hot oil.

You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl.

We fell hard for the za’atar paste in this everyday frittata, which combines olive oil, lemon zest, and garlic.

You can serve these flatbreads as is or wrapped around a filling.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

Blooming the spices—i.e., warming them in oil until they’re fragrant—awakens them and brings out a toasty flavor.

The usual slaw suspects get a modern upgrade thanks to a salty-cheesy walnut pesto.

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager

These spicy, crunchy pita bits are your new, improved crouton.