Mediterranean Pasta Salad

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or…

A Couple Cooks – Recipes worth repeating.

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.

Mediterranean Pasta Salad

Here’s a colorful, fresh recipe that’s ideal for summer or anytime: Mediterranean pasta salad recipe! This instantly became a favorite summer side dish with its zingy, bright flavors. Imagine: cool cucumber, juicy tomatoes and peppery arugula, mixed with chewy pasta and salty pops of feta cheese. Hearty sundried tomato gives it an even more irresistible quality to each bite. We served it at a cookout where it got rave reviews, and leftovers are equally as tasty as a lunch idea! This one quickly jumped to the top of our favorite pasta salad recipes.

Ingredients in Mediterranean pasta salad

The concept of pasta salad is an American invention. The first macaroni salad recipe was published in 1914, and it’s spawned loads of variations since then! Mediterranean pasta salad is a thoroughly American concept starring flavors inspired by the region: tomatoes, cucumber, and feta cheese. Here are the ingredients you’ll need for this Mediterranean pasta salad recipe:

  • Fusilli (spirals) or other short-cut pasta
  • Cucumber
  • Cherry tomatoes
  • Sundried tomatoes
  • Artichoke hearts
  • Red onion
  • Baby arugula
  • Feta cheese
  • Mediterranean dressing: lemon juice, red wine vinegar, garlic, Italian seasoning, olive oil

The basic idea is simple: boil the pasta, chop the veggies, then toss with a simple Mediterranean-style dressing. It takes about 30 minutes to whip up, and it’s well worth the time.

Mediterranean Pasta Salad

Use any type of short cut pasta

This Mediterranean pasta salad works with any type of short-cut pasta noodle. We like it best with spirals, but it’s just as good with bowties or penne. Whatever the case, make sure to cook the pasta to al dente (see below). Here are a few other pasta shape ideas for mixing it up with this pasta salad:

  • Spirals (fusilli)
  • Bowties (farfalle)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Mediterranean Pasta Salad recipe

Tips for cooking pasta to al dente

Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. It’s extremely important to cook the pasta to al dente for a pasta salad: overcooked pasta turns out rubbery, soft and unappetizing. (Interestingly, it also has less nutrients and makes you less full.) Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages indicates to cook the pasta too long. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. Catch it right when there’s a small white fleck at the core, or just when it disappears: then immediately drain the pasta. For pasta salad, we like to rinse the pasta in cool water until it cools down enough to make into the salad.

Make ahead and storage for Mediterranean pasta salad

This Mediterranean pasta salad recipe tastes best the day it is made, as as flavor-packed side dish. But you can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to munch on throughout the week. Here are a few tips for storage:

  • Mediterranean pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
  • Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Mediterranean Pasta Salad

More pasta salad recipes

Love pasta salads? Us too. Try these fun pasta salad ideas:

This Mediterranean pasta salad recipe is…

Vegetarian. For vegan or plant-based, omit the feta cheese and add a bit more salt.

Print
Mediterranean Pasta Salad

Mediterranean Pasta Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6

Description

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.


Ingredients

  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup sundried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced red onion
  • 2 cups baby arugula (optional)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Fresh ground black pepper, to taste
  • 1 cup feta cheese crumbles (omit for vegan and add more salt)

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the feta cheese and fresh ground black pepper and stir to combine. 
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Pasta Salad
  • Diet: Vegetarian

Keywords: Mediterranean pasta salad

A Couple Cooks - Recipes worth repeating.

How to Make A Frittata

Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they’re great for breakfast, lunch, or dinner!

The post How to Make A Frittata appeared first on Budget Bytes.

We love flexible recipes around here and Frittatas definitely fit that bill. You can add whatever meat, vegetables, or cheese that you happen to have in your fridge, which not only makes them flexible, but the perfect vehicle for reducing food waste and keeping that grocery bill in check! So here’s a quick tutorial on how to make a simple frittata, so you can whip one up whenever you need a quick, inexpensive, and delicious meal.

A slice of frittata being lifted out of a cast iron skillet.

What is a Frittata?

Frittatas are an Italian dish consisting of cooked eggs with other ingredients added in like meat, vegetables, or cheese. Unlike omelets and scrambled eggs, frittatas are not moved or folded over as they’re cooked. The frittata is cooked whole, without disturbing, in one large piece.

There are different methods for cooking frittatas, some being cooked entirely on the stovetop over low heat and others being finished in the oven. The method we use here starts on the stovetop to cook the add-ins, then finishes in the oven with gentle even heat.

The Frittata Formula

Frittatas are incredibly simple. For every six large eggs, you’ll want to mix in ¼ cup of milk or cream, ¼ cup of cheese, and about 3 cups of meat or vegetables. The small amount of milk and cheese keeps the eggs soft and creamy and the meat and vegetables give you endless options. You’ll also want to add a little salt and pepper just to make sure everything is well seasoned!

Frittatas in Five Simple Steps

This frittata method is so simple that it’s one of those recipes you’ll memorize in no time. Here are the five simple steps to making a frittata:

  1. Whisk together eggs, milk, salt, and pepper.
  2. Sauté meat and vegetables in a skillet.
  3. Top with cheese then pour in the egg mixture.
  4. Cook on the stovetop until the edges are set.
  5. Transfer to the oven to finish cooking. Slice and serve!
A slice of frittata on a plate with a side salad.

Avoid Overcooking Your Frittata

One of the biggest mistakes people make when making frittatas is overcooking the eggs. Eggs are delicate souls and when overcooked they become rubbery and they weep with sadness. And no, that wasn’t figurative, they literally excrete water.

To avoid overcooking the frittata, make sure you don’t bake it too long. Keep an eye on your frittata and only leave it in the oven until the center is just barely set. It’s okay if it jiggles just a bit in the center, carryover cooking will finish the job in the first few minutes after the frittata is removed from the oven.

How to Serve Frittatas

Frittatas aren’t just for breakfast or brunch. Because they’re so easy to prepare, frittatas are one of my favorite quick lunch or dinner items. Just check your fridge for whatever needs to be used up, toss them into the frittata, then whip up a simple side salad as it bakes! Dinner is DONE!

Frittatas can be served either warm or cold, which makes them even more flexible. Bake one up on Sunday, then pack up the leftover slices for tomorrow’s lunch!

Other Frittata Flavor Ideas

We kept our frittata simple below with just some onion, spinach, tomatoes, and feta, but the flavor possibilities are endless! Here are some other flavor combination ideas:

Side view of a slice of frittata
Overhead view of a spinach and tomato frittata

How to Make a Frittata

Frittatas are an easy and inexpensive way to use up leftovers in your fridge, and they're great for breakfast, lunch, or dinner! 
Course Breakfast, Brunch, Dinner, Lunch
Cuisine Italian
Total Cost $5.11 recipe / $0.85 serving
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 slices
Calories 159kcal
Author Beth – Budget Bytes

Ingredients

  • 6 large eggs $1.16
  • 1/4 cup milk $0.06
  • 1/2 tsp salt $0.03
  • 1/4 tsp pepper $0.02
  • 2 Tbsp cooking oil $0.08
  • 1 yellow onion $0.36
  • 2 cups fresh spinach (about 4 oz.) $0.99
  • 1 pint grape tomatoes $2.00
  • 1/4 cup crumbled feta $0.41

Instructions

  • Preheat the oven to 350ºF. In a large bowl, whisk together the eggs, milk, salt, and pepper. Set the eggs aside.
  • Dice on yellow onion. Heat a 10-inch oven-safe skillet over medium, then add the cooking oil and onion and sauté until the onions are soft and translucent.
  • Meanwhile, roughly chop the spinach and slice the tomatoes in half.
  • Add the spinach and tomatoes to the skillet and stir to combine with the onions.
  • Before the spinach has a chance to cook or wilt, pour in the egg mixture (it's okay if the eggs don't fully cover the vegetables). Top with the crumbled feta.
  • Let the frittata continue to cook over medium just until the eggs are set around the edges (about 3 minutes).
  • Transfer the frittata to the oven and bake for about 15 minutes, or just until the eggs are set in the center (total bake time will vary). Remove the frittata from the oven and let rest for 5 minutes before slicing and serving.

Nutrition

Serving: 1slice | Calories: 159kcal | Carbohydrates: 6g | Protein: 9g | Fat: 11g | Sodium: 352mg | Fiber: 2g

How to Make Frittatas – Step by Step Photos

Eggs milk salt and pepper in a bowl with a whisk.

Preheat the oven to 350ºF. In a large bowl, whisk together six large eggs, ¼ cup milk, ½ tsp salt, and ¼ tsp pepper. Set the eggs aside.

Sautéed onions in a skillet.

Sauté your meat or vegetables in a 10-inch oven-safe skillet over medium heat. Because the frittata cooks quickly, you can leave some vegetables fresh instead of sautéing, if desired. For this frittata, we sautéed one yellow onion in 2 Tbsp cooking oil and added the rest of the vegetables fresh.

Chopped spinach on a cutting board.

When using fresh spinach, it’s best to roughly chop it into smaller, bite-sized pieces to avoid large, stringy pieces of spinach in your frittata. We used 2 cups of packed spinach (about 4 oz.) for this frittata and one pint of grape tomatoes (sliced in half).

Spinach and tomatoes combined with onions in the skillet.

Add the chopped spinach and tomatoes to the skillet with the onions and stir briefly to combine.

Eggs being poured into the skillet.

Before the spinach has a chance to cook or wilt, pour in the egg mixture. It’s okay if the eggs don’t fully cover the vegetables. Top with the crumbled feta or cheese of choice.

Frittata topped with cheese and edges set.

Continue to cook the frittata over medium heat just until the eggs begin setting around the edges (this only takes a few minutes).

Baked frittata in the skillet.

Transfer the frittata to the oven and bake for about 15 minutes, or just until the center is set. The total cooking time will vary slightly depending on the type of skillet used and how much the eggs had set while on the stovetop. It’s okay if the eggs still jiggle a little in the center; they will continue to cook through residual heat for a few minutes after it is removed from the oven. Avoid overcooking the frittata.

Sliced frittata in the skillet, one slice being lifted.

Remove the frittata from the oven and let rest for five minutes before slicing into six pieces and serving!

A slice of frittata on a plate with a simple side salad.

Check out these other great egg dishes:

The post How to Make A Frittata appeared first on Budget Bytes.

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!

The post One Pot Lemon Pepper Chicken with Orzo appeared first on Budget Bytes.

Welcome to another episode of “How can so few ingredients make such a delicious meal?!” One-pot meals are a miracle, my friends, and this Lemon Pepper Chicken with Orzo is the perfect example. This dish is packed with flavor thanks to a hefty dose of lemon pepper, chicken broth, juicy chicken thighs, and a pop of feta at the end. Plus, it’s fast, easy, and barely anything to clean up afterward. :)

Originally posted 8/5/2015, updated 8/15/2022.

Overhead view of lemon pepper chicken and orzo in the skillet with a napkin and parsley on the sides.

What’s in Lemon Pepper Chicken with Orzo

For this skillet meal, I liberally seasoned some bone-in, skin-on chicken thighs with lemon pepper, then combined it with some orzo, chicken broth, and parsley. Everything gets cooked together in one pot so that orzo soaks up all the flavor from both the chicken thighs and the broth, and not a drop of flavor is lost. It’s so simple, yet so good. Add a quick little side salad with fresh greens and you’ve got a five-star dinner (and very few dishes to clean). Victory!

Can I Use Boneless Chicken?

I used bone-in, skin-on chicken thighs for this recipe, but you can use boneless thighs or breasts if you prefer. The chicken will cook a little faster if you use boneless and you might miss out on a little bit of the flavor that comes with bone-in chicken. Also, be aware that chicken breasts do tend to dry out faster than chicken thighs, so the end product won’t be quite as juicy.

Tips for Cooking One Pot Pasta

Getting one pot pasta meals to cook just right can take a little practice, but here are a few tips to make sure your pasta cooks evenly and all the way through without leaving too much liquid behind:

  • Use a heavy or thick-bottomed piece of cookware. Thin cookware doesn’t cook evenly and can leave some pasta undercooked and some pasta overcooked. A deep skillet or Dutch Oven will work well for this recipe.
  • Use a burner that is close in size to the bottom of your pot or pan. If the burner is a lot smaller than the width of the pan, you may have trouble getting the outside edges to cook evenly.
  • Make sure the broth is simmering the whole time. Heat settings on ranges can vary, so you may need to adjust the heat up or down slightly to maintain a simmer in the broth.

Lemon pepper chicken and orzo in a shallow bowl with a fork.

Overhead view of a pot full of lemon pepper chicken and orzo.

One Pot Lemon Pepper Chicken with Orzo

Lemon Pepper Chicken with Orzo is a zesty one-pot meal featuring juicy chicken thighs, orzo, feta, and lemon pepper for tons of flavor!
Course Dinner, Main Course
Cuisine American
Total Cost $7.54 recipe / $1.89 serving
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 612kcal
Author Beth - Budget Bytes

Ingredients

  • 4 chicken thighs* $3.74
  • 2 Tbsp lemon pepper seasoning $0.60
  • 1 Tbsp cooking oil $0.04
  • 2 cloves garlic $0.16
  • 2 cups chicken broth $0.26
  • 1/4 cup chopped parsley $0.20
  • 1.5 cups orzo $1.29
  • 2 oz. feta, crumbled $1.25

Instructions

  • Blot the chicken thighs dry with a paper towel, then season both sides liberally with lemon pepper seasoning (about 2 Tbsp lemon pepper total).
  • Heat a large deep skillet over medium. Once hot, add the cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.
  • While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. After removing the chicken from the skillet, turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.
  • Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 
  • Add the orzo and half of the chopped parsley. Stir to combine. Finally, return the chicken to the skillet, skin side up.
  • Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.
  • After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.
  • Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. Serve and enjoy!

Notes

*I used bone-in chicken thighs with skin, but you could use boneless and skinless, if preferred.

Nutrition

Serving: 1Serving | Calories: 612kcal | Carbohydrates: 46g | Protein: 34g | Fat: 32g | Sodium: 715mg | Fiber: 3g

Close up side view of lemon pepper chicken and orzo in the pan.

How to Make One Pot Chicken and Orzo – Step by Step Photos

Bone-in chicken thighs seasoned with lemon pepper on a cutting board.

Start by blotting four chicken thighs dry with a paper towel. Drying them helps the seasoning stick and helps them brown better in the skillet. I used bone-in thighs with skin, but you could use boneless, skinless if desired. Just keep in mind that boneless and skinless thighs are usually a bit more expensive and will cook faster. Season both sides of each thigh liberally with lemon pepper seasoning (about 2 Tbsp total). 

Browned chicken thighs in the skillet.

Heat a large deep skillet over medium. Once hot, add 1 Tbsp cooking oil. Add the seasoned chicken thighs, skin side down, and let them cook undisturbed until browned (about 6-8 minutes for bone-in skin-on thighs). Flip the chicken thighs and cook until browned on the second side. The chicken will be cooked most of the way through at this point but will finish cooking when simmered with the orzo. Remove the chicken to a clean plate.

Garlic added to the skillet.

While the chicken is browning, roughly chop about 1/4 bunch of parsley and mince two cloves of garlic. Turn the heat down to low, add the minced garlic, and sauté the garlic in the residual fat for about a minute.

Broth being poured into the skillet.

Add 2 cups of chicken broth to the skillet and stir to dissolve the crispy browned bits from the bottom of the pan. 

Broth being whisked in the skillet to dissolve chicken drippings.

The broth will turn a deep brown color as the drippings are dissolved into the mixture.

Parsley and orzo added to the skillet.

Add about half of the chopped parsley and 1.5 cups of orzo. Stir to combine.

Chicken thighs added back to the pot.

Finally, return the chicken to the skillet, skin side up. Place a lid on the skillet, turn the heat up to high, and let the broth come to a full boil. Once it reaches a boil, turn the heat down to low. Let the skillet simmer on low for about 15 minutes, or until most of the broth has been absorbed. Make sure it’s simmering the whole time. If it stops simmering, increase the heat slightly until it just starts to simmer again.

Cooked orzo and chicken in the pot.

After about 15 minutes the orzo should be tender and most of the broth absorbed but there will still be a little sauce in the skillet.

Finished lemon pepper chicken and orzo in the pan.

Fluff the orzo around the chicken a bit with a fork, then top with the remaining parsley and the crumbled feta. And that’s all it takes to make this simple Lemon Pepper Chicken with Orzo. I could seriously eat this orzo all day long. ALL. DAY. LONG.

Overhead view of lemon pepper chicken and orzo in a bowl.

Try These Other One Pot Chicken Recipes:

The post One Pot Lemon Pepper Chicken with Orzo appeared first on Budget Bytes.

Watermelon Feta Salad

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for…

A Couple Cooks – Recipes worth repeating.

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.

Watermelon feta salad

Here’s the best recipe for when watermelon is in season, hands down: Watermelon Feta Salad! This classic combination of sweet juice melon and salty cheese is one of summer’s great pleasures. This summer salad has grown to massive popularity in recent years, and for good reason: it’s fast and easy to make, and has a lazy, laid-back vibe that screams flip flops, pool parties, and picnics.

What is watermelon feta salad?

Watermelon feta salad combines fresh cubed watermelon with feta cheese, and is often topped with olive oil or a quick vinaigrette. The origin of this salad may be Egyptian in origin, and it’s consumed in the Middle East and Mediterranean regions.

Why it works? It’s a refreshing dish for hot weather, and highlights the pairing of sweet fruit with salty cheese, an age old tradition in these cuisines. So while you may see it all over Pinterest: no, it was not invented by social media influencers!

Watermelon feta salad

Ingredients for watermelon feta salad

This watermelon feta salad recipe was the very first recipe we ever wrote for this website, back in August 2010. So much has changed since then, of course. But this salad recipe has grown massively in popularity! You’ll often see this type of recipe at summer potlucks and cookouts. Some recipes use a quick vinaigrette to dress the watermelon, but we like a simple drizzle of olive oil. Here are the watermelon feta salad ingredients:

  • Ripe watermelon
  • Feta cheese
  • Fresh herbs: basil or mint
  • Olive oil
  • Salt and pepper

The best part of this concept is you barely need to measure. Cube the watermelon, drizzle with oil, and sprinkle with herbs. It’s that easy! We prefer the fresh bite of a watermelon feta mint salad, but it’s nearly as delicious with fresh basil.

How to find a ripe melon (important!)

Because this watermelon feta salad is so simple, it’s important that you buy the best quality ingredients. An unripe watermelon tastes bitter and flat: not at all what you need for this salad! Here’s how to select a great ripe fruit:

  • Shop in watermelon season. It’s the only sure way we’ve found to get a great fruit.
  • Look for the field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).
  • Look for a watermelon that feels heavy for its size. That means there’s lots of juice inside! Honestly this one is hard to assess in the grocery, but keep it in mind when you’re shopping.
Watermelon feta mint salad

Buying the best feta cheese

Equally as important is the feta cheese you purchase. Skip the pre-crumbled stuff, and go for a block of full-fat feta cheese. This kind of feta has the best flavor, and it’s most like the feta served in Greece.

You also want to avoid feta that’s made from cow’s milk, as that’s not true feta. It crumbles more easily, which isn’t what you want. Feta from Greece has incredible flavor if you can find it! We’ve been able to locate Greek feta at our local grocery store.

Storage and make ahead instructions

This watermelon feta salad is best freshly made, so we have a few tips for making it ahead:

  • Cut the watermelon and store it separately. Cut watermelon releases a lot of liquid. So the best way to make this salad in advance is to cut the watermelon into cubes and store it separately. Then make up the salad right before serving.
  • Leftovers store up to 2 days. However, this salad is sub-optimal as leftovers because it releases so much juice. It does work, but it’s better for laid back lunches than impressing dinner guests.
Watermelon feta salad

Variations on watermelon feta salad

There are lots of variations on watermelon feta salad, swapping in different cheeses, herbs, and dressings. Here are a few options:

  • Mint and lime: This Watermelon Mint Salad is a favorite variation! Add lime juice and mint, and skip the feta entirely.
  • Cucumber: Add cucumber for Watermelon Cucumber Salad. The cooling veggie pairs well with melon.
  • Onion: Add red onion slivers or minced shallot for a hint of savory spice
  • Baby arugula: Add baby arugula for a fluffy texture

More watermelon recipes

Watermelon feta salad is one of our top ideas for using this summery melon! But there are many more great ways to use this summer fruit. Here are some top watermelon recipes to try next:

This recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Watermelon Salad with Mint.

Print
Watermelon feta salad

Watermelon Feta Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 servings

Description

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.


Ingredients

  • 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon)
  • 1 tablespoon olive oil
  • 2 ounces feta cheese, crumbled
  • 4 basil or 6 mint leaves, minced
  • Lemon zest (optional)
  • 1 pinch kosher salt, for garnish
  • Fresh ground black pepper (optional)

Instructions

  1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
  2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.
  • Category: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Watermelon feta salad, watermelon feta mint salad

A Couple Cooks - Recipes worth repeating.

Menemen (Turkish Scrambled Eggs with Tomatoes)

Menemen, or Turkish scrambled eggs, is an easy, healthy, and customizable dish that can be ready in less than 30 minutes! BudgetBytes.com

The post Menemen (Turkish Scrambled Eggs with Tomatoes) appeared first on Budget Bytes.

Ready to up your breakfast game? Try this traditional Turkish scrambled eggs recipe, also known as Menemen. This one-pan vegetarian egg dish is healthy, filling, easily customizable, and ready in less than 30 minutes from start to finish.

Overhead view of a skillet full of menemen with a wooden spoon.

What Is Menemen?

Menemen is a traditional Turkish breakfast recipe made by cooking eggs with onions, peppers, and tomatoes with a subtle hint of spice. It gets its name from a Turkish town called Menemen, located in Izmir. 

What to Serve with Menemen?

Menemen is traditionally served in the skillet that it is cooked in while it is still hot and bubbly. It is usually served with crusty bread on the side, which is then dipped into the soft scrambled eggs and vegetables for a satisfying bite.

With that being said, if you want to serve it as Turks do then I would recommend a few must-haves on the side:

  • Cheese & olives: You can’t talk about Turkish breakfast and not include cheese and olives. In terms of cheese, you can use feta cheese, fresh mozzarella cheese, or even cheddar cheese. And for olives, serve it with Kalamata olives, green olives, or a mixture of the two with a drizzle of olive oil and a sprinkle of dried oregano.
  • Simit: A breakfast staple in Turkey, simit is a sesame-crusted circular bread similar to an American bagel but crustier on the outside and softer on the inside. It pairs wonderfully with menemen and can also be enjoyed with cheese and olives. 
  • Turkish Borek: Borek is made by layering phyllo dough with a filling usually made with cheese and sauteed vegetables. One of the most popular fillings is spinach and feta, which would pair perfectly with this hearty scrambled egg dish.

Ingredient Variations & Substitutions:

The best part of this Turkish soft scramble recipe is that you can easily change it up with whatever you have on hand. Here are a few ideas:

  • Make it without onions: There is an ongoing debate amongst the diehard menemen fans about making it with or without onions. The good news is that it can be made with or without it. Simply omit using onions and sautee peppers and spices by themselves instead. 
  • Peppers: The traditional menemen recipe uses fresh green Turkish peppers, aka sivribiber, which could be hard to find. In my version here I used bell peppers, but feel free to use whatever pepper you have on hand. Seeded and chopped jalapeno, Anaheim peppers, and even Hungarian wax peppers would all work.
  • Tomatoes: I used a canned tomato to make it easy and convenient. However, during the summer months, when they are in season, I prefer using two or three medium-size fresh tomatoes instead.
  • Cheese: Crumbled feta cheese is a very popular topping but you can also add shredded mozzarella cheese on top at the last minute and let it melt on top before serving.

What else can I add?

You can follow the recipe as written or take it up a notch with a few additions to it.

  • Lamb or Italian Sausage: If you are a meat-eater, you can sautee ½ lbs of sausage at the same time as you sautee onions and peppers.
  • Spices: Sprinkle it with Aleppo pepper, Urfa chili pepper, or red pepper flakes if you don’t mind a little bit of heat.
A hand dipping bread into a pan of menemen.
A skillet full of menemen with dishes and bread on the side.

Menemen

Menemen, or Turkish scrambled eggs, is an easy, healthy, and customizable dish that can be ready in less than 30 minutes!
Course Breakfast, Brunch
Cuisine Turkish
Total Cost $5.36 recipe / $1.34 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 255kcal
Author Aysegul Sanford

Ingredients

  • 2 Tbsp olive oil $0.25
  • 1 yellow onion $0.37
  • 1 bell pepper (any color) $0.98
  • 1/2 tsp dried oregano $0.05
  • 1/4 tsp crushed red pepper (or Aleppo pepper) $0.03
  • 1 15oz. can diced tomatoes $0.79
  • 1 tsp salt $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 large eggs, lightly beaten $0.78
  • 1/4 cup chopped parsley $0.40
  • 1 cup crumbled feta (optional) $1.64

Instructions

  • Heat olive oil in a 10-inch skillet over medium heat. Add in onion, pepper, dried oregano, and red pepper flakes. Cook, stirring frequently until vegetables are softened for about 7-8 minutes.
  • Stir in the tomatoes, salt, and pepper. Sautee for 2-3 minutes or until tomatoes are heated through.
  • Gently pour the lightly beaten eggs into the skillet and cook, stirring frequently, until eggs are just barely set yet still soft, about 2-3 minutes.
  • Immediately sprinkle it with chopped parsley and crumbled feta cheese, if using. Serve with crusty bread on the side.

Nutrition

Serving: 1serving | Calories: 255kcal | Carbohydrates: 7g | Protein: 12g | Fat: 20g | Sodium: 1086mg | Fiber: 1g
A skillet full of menemen with dishes and bread on the side.

How to Make Menemen – Step by Step Photos

Diced onion and bell pepper on a cutting board.

Begin by dicing one bell pepper (any color) and one small onion.

Onion, bell pepper, and spices in a skillet.

Heat 2 Tbsp of olive oil in a skillet over medium heat. Once hot, add the diced onion and bell pepper, along with ½ tsp dried oregano and ¼ tsp red pepper flakes or Aleppo pepper. Sauté until the vegetables have softened.

Diced tomatoes being added to the skillet from a bowl.

Add one 15oz. can of diced tomatoes (with the juices), 1 tsp salt, and ¼ tsp black pepper. Stir to combine.

Sautéed vegetables in the skillet.

Continue to sauté for about 2-3 minutes more, or until everything is heated through well.

Beated eggs being poured into the skillet.

Lightly beat four large eggs, then pour them into the skillet.

Eggs and vegetables being scrambled in the skillet.

Cook the eggs, stirring frequently, until they are just barely set yet still soft (about 2-3 minutes).

Parsley being sprinkled onto scrambled eggs.

Sprinkle chopped fresh parsley over the eggs.

Feta being sprinkled over the eggs.

Top with crumbled feta and more black pepper, if desired.

bread being dipped into a pan of menemen.

Serve with crusty bread for dipping!

The post Menemen (Turkish Scrambled Eggs with Tomatoes) appeared first on Budget Bytes.

Green Bean Salad

This green bean salad recipe is packed with flavor, starring tomatoes, feta and a zingy dressing. Ideal as a side…

A Couple Cooks – Recipes worth repeating.

This green bean salad recipe is packed with flavor, starring tomatoes, feta and a zingy dressing. Ideal as a side or for summer potlucks!

Green bean salad

What’s more quintessential summer than the crunch of biting into a green bean? Here’s a salad that captures that essence: this homey Green Bean Salad! Imagine: tender blanched green beans covered in a zingy dressing, paired with tomatoes, baby arugula and the salty pop of feta crumbles. This one is ideal for pairing with a grilled meal, a trio of salads or dish for a summer potluck or pitch-in. We’ve made this one many times already: we hope you’ll love it much as we do!

Ingredients in this green bean salad recipe

This green bean salad recipe is basic, but combines just the right flavors to make the beans irresistibly tasty. The tender vegetables are mixed with a red wine vinegar and Dijon vinaigrette, which adds a hefty dose of tangy flavor to the entire dish. The basic idea? Blanch the beans, cut veggies, make the dressing, and mix it all together! Here’s what you’ll need:

  • Green beans
  • Red wine vinegar
  • Dijon mustard
  • Honey
  • Garlic powder
  • Olive oil
  • Cherry tomatoes
  • Shallot
  • Baby arugula
  • Feta cheese
  • Salt
Green bean salad

How to blanch green beans

The only part of this green bean salad that takes a bit of skill? Blanching the beans. Blanching is a cooking method that involves boiling vegetables until they’re crisp tender, then plunging them into ice water to stop the cooking process. The ice water helps to keep the veggies colorful by locking in a beautifully bright green color. Blanching is quick and easy; here’s what to do:

  • Prepare the water: Bring a large pot of water to a boil. Prepare a large bowl of ice water.
  • Boil the beans: Add the beans to the boiling water and cook for 4 to 5 minutes, until just tender but still bright green (taste a bean to assess doneness).
  • Place in the ice bath. Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the bowl of ice water. After 2 minutes, remove the beans to a colander to drain.
  • Blot the beans dry! This is very important: otherwise you’ll end up with a watery salad! (Trust us, we forgot this once and we won’t again.)
Blanching green beans

Tips for serving and storage

Once you make this green bean salad, you can eat it immediately. Or, you can refrigerate it until serving, allowing the flavors to permeate the beans even more. To us, it’s just as delicious both ways! Here are a few things to note:

  • Toss the salad well before serving. The tomatoes and feta can sometimes fall to the bottom, especially if it’s in a large bowl. Also, make sure the dressing is evenly tossed through the veggies.
  • A shallow platter can be better for serving than a large bowl. This way you can make sure all the goodies are evenly dispersed.
  • Refrigerate leftovers for 3 to 4 days. We like this salad best the day of or the next day. But it can last up to 4 days refrigerated.

That’s it! Let us know what you think in the comments below.

Green bean salad

More green bean recipes

Capitalize on green beans while they’re in season! Here are some green bean recipes you’ll love:

This green bean salad recipe is…

Vegetarian and gluten-free. For vegan, omit the feta cheese.

Print
Green bean salad

Green Bean Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 6

Description

This green bean salad recipe is packed with flavor, starring tomatoes, feta and a zingy dressing. Ideal as a side or for summer potlucks!


Ingredients

  • 1 1/2 pounds green beans
  • 1 ½ tablespoons red wine vinegar
  • ½ tablespoon Dijon mustard
  • ½ tablespoon honey
  • ¼ teaspoon garlic powder
  • 3 tablespoons olive oil
  • 1 pint cherry tomatoes, sliced in half
  • 1 shallot, thinly sliced
  • 2 cups baby arugula*
  • ¾ teaspoon kosher salt
  • 4 ounces feta cheese (or ¾ cup crumbles; omit for vegan)

Instructions

  1. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Trim the green beans by snapping or chopping off the stem ends.
  2. Blanch the beans: Add the beans to the boiling water and cook for 4 to 5 minutes, until just tender but still bright green (taste to assess doneness). Right when the beans are tender, remove them from the boiling water with tongs and transfer them to the bowl of ice water. After 2 minutes, remove the beans to a colander to drain.
  3. Prep the dressing: Meanwhile, in a bowl whisk together the red wine vinegar, Dijon mustard, honey, garlic powder, and olive oil.
  4. Prep the fresh ingredients: Slice the cherry tomatoes and shallot.
  5. Serve: Pat the blanched green beans dry. In a large bowl or serving dish, add the beans, dressing, cherry tomatoes, shallot, arugula, salt, and feta cheese crumbles. Taste and adjust the salt as desired. Serve immediately or refrigerate until serving. Stores refrigerated up to 3 to 4 days.

Notes

*Make sure it is baby arugula, sold in boxes or bags. Don’t substitute the standard arugula sold in a bunch: the flavor is too strong for this salad (if you can’t find baby arugula, omit it).

  • Category: Side Dish
  • Method: Blanched
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Green bean salad, green bean salad recipe

A Couple Cooks - Recipes worth repeating.

Loaded Hummus Pitas

Loaded hummus pitas are a quick and easy no-cook meal for summer, and a great way to use up leftovers in the fridge.

The post Loaded Hummus Pitas appeared first on Budget Bytes.

When it’s WAY too hot in the kitchen, fill up and stay cool with these easy-to-make, no-cook, loaded hummus pitas. Though this summer recipe is Mediterranean-inspired, pita bread and hummus are a blank canvas. So if you have any leftover veggies in the fridge, add them to the mix to create a delicious lunch in a snap!

Loaded hummus pita on a plate surrounded by ingredients.

Do I have to use pita bread?

No, you don’t HAVE TO use pita. Naan is a great substitute. In fact, any sturdy sliced bread you have on hand will work great. This is also a great recipe to use up the last of those tortillas you’ve had hanging out in the back of the fridge for the last three weeks. (Is that just me?) The key is to use bread you don’t have to toast. Though if you WANT TO toast your bread, go for it. You can warm up a pita (or naan or tortillas) on the stove, in a dry pan over medium heat, or in a 350-degree preheated oven.

Do I have to use hummus?

For the ultimate convenience, reach for creamy store-bought hummus. Or if that’s not in your budget, you can always make your own. I’ve got some great hummus recipes that will only take you five minutes to whip up. If you’re not a hummus fan, try Greek yogurt or mashed avocado.

What else can I add to Loaded Hummus Pitas?

This recipe is endlessly customizable, which is music to my ears when it’s close to the end of the week and I’m trying to use up leftover odds and ends. Do you have some greens left over from yesterday’s salad? Use them! Do you still have some of the sliced radishes and raw diced onions from a take-out taco adventure? Go for it! Also try adding:

  • Roasted summer vegetables
  • Chopped cauliflower florets
  • Chopped broccoli florets
  • Sliced, pitted olives
  • Sliced radish
  • Sliced sweet peppers
  • Pickled onions
  • Artichoke hearts
  • Shredded carrots
  • Asparagus ends
  • Chopped cold cuts
Close up of loaded hummus pita.
close up view of loaded hummus pita.

Loaded Hummus Pitas

Loaded hummus pitas are a quick and easy no-cook meal for summer, and a great way to use up leftovers in the fridge.
Course Lunch
Cuisine Mediterranean
Total Cost $7.70 recipe / $1.93 each
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 pitas
Calories 345kcal
Author Monti – Budget Bytes

Ingredients

  • 1/2 cucumber $0.53
  • 1 cup grape tomatoes $1.08
  • 1/4 red onion $0.09
  • 8 kalamata olives $0.75
  • 1 Tbsp chopped parsley $0.10
  • 2 oz. feta, crumbled $0.82
  • 4 pitas $1.99
  • 1 cup hummus $2.20
  • 2 tsp olive oil $0.11
  • 1 pinch salt $0.01
  • 1 pinch pepper $0.01

Instructions

  • Dice the cucumber into small ¼-inch pieces. Slice the grape tomatoes in half. Dice the red onion. Roughly chop the parsley and crumble the feta.
  • To assemble the pitas, spread ¼ cup hummus over the surface of each pita. Top with cucumber, tomato, red onion, and a pinch of salt and pepper. Finish with a little crumbled feta, chopped parsley, and a light drizzle of olive oil.

Nutrition

Serving: 1pita | Calories: 345kcal | Carbohydrates: 46g | Protein: 13g | Fat: 13g | Sodium: 814mg | Fiber: 6g
Close up of hand holding loaded hummus pita.

How to Make Loaded Hummus Pitas – Step by Step Photos

Overhead shot of ingredients, including pitas, diced onions, sliced kalamata olives, crumbled feta, sliced tomatoes, and chopped parsley.

For this recipe, you’ll need four pitas and a cup of hummus. You’ll also need to small dice half of a cucumber and a quarter of a red onion, slice a cup of grape tomatoes into halves, chop a tablespoon of fresh parsley, crumbled two ounces of feta cheese, and slice about eight kalamata olives.

Pita with a quarter cup of hummus spread on it.

Spread about a quarter cup of hummus on each pita.

Pita topped with chopped cucumber, onion, and tomatoes.

Add the chopped cucumber, onion, and tomatoes to each pita, then add a pinch of salt and pepper.

Pitas loaded with feta cheese, kalamata olives, and a sprinkle of chopped parsley.

Top each pita with a half-ounce of feta cheese, two kalamata olives, and a sprinkle of chopped parsley.

Finishing loaded hummus pitas with a drizzle of olive oil, salt, and pe

Finish with a drizzle of olive oil and enjoy!

close up view of loaded hummus pita.

Cold, crunchy, delicious, and filling! 🙌

The post Loaded Hummus Pitas appeared first on Budget Bytes.

Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad, and the perfect side dish for any summer meal.

The post Lemony Cucumber Couscous Salad appeared first on Budget Bytes.

Not a summer goes by without me making this incredible Lemony Cucumber Couscous Salad. It’s so fresh and delicious, quick to make, AND it stays good in the fridge for days. What more could you want from a summer salad?? Plus, it’s a great dish to bring to all those summer potlucks and BBQs, too!

Originally posted 6-19-2013, updated 6-18-2022.

Overhead view of a bowl of lemony cucumber couscous salad with lemons on the side.

What is Couscous?

Couscous is a small, ball-shaped pasta. It cooks really fast, is a fun texture, and is a great way to bulk up salads. The variety used for this Lemony Cucumber Couscous Salad is a larger-sized couscous called pearl couscous, or sometimes Israeli couscous or giant couscous. If you can’t find pearl couscous, you can use regular couscous or even orzo in its place (orzo would be my first choice since it’s similar in size). Regular couscous cooks a little differently, so take a look at this couscous salad (made with regular-sized couscous) for cooking instructions and size reference.

Can I Use Bottled Lemon Juice?

Fresh lemon is key to achieving the powerfully fresh lemon flavor in this Lemony Cucumber Couscous Salad, so I do not suggest substituting the fresh lemon with bottled lemon juice. The lemon zest alone is responsible for most of the lemon flavor in this salad, and, unfortunately, you just can’t get that from bottled juice.

What to Serve with Lemony Cucumber Couscous Salad

This super fresh summer salad is a great side dish for anything you might cook on the grill, or you could serve it with something like Garlic Marinated Chicken, a giant Veggie Sandwich, or Mediterranean Turkey Burgers.

How Are the Leftovers?

I love this salad so much simply because it stays good in the fridge for days. The couscous sort of acts like a moisture regulator, keeping the cucumbers from getting soft or soggy and keeping the salad almost as perfect as it was on day one. So if you’re looking for something to meal prep for lunch this summer, this couscous salad is it!

Close up side view of lemony cucumber couscous salad in a bowl.

Overhead view of lemony cucumber couscous salad in a bowl garnished with lemons.

Lemony Cucumber Couscous Salad

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal. 
Course Lunch, Salad, Side Dish
Cuisine Middle-Eastern
Total Cost $6.46 recipe / $1.08 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 1 cup each
Calories 250kcal
Author Beth - Budget Bytes

Ingredients

  • 1.5 cups pearl couscous $2.20
  • 1 fresh lemon $0.89
  • 2 Tbsp olive oil $0.32
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1 English cucumber $1.49
  • 1/4 bunch parsley $0.27
  • 1/4 tsp freshly cracked pepper $0.02
  • 3 oz. feta cheese, crumbled $1.23

Instructions

  • Bring a pot of water to a boil. Add the couscous and continue to boil for about minutes, or until the couscous is tender. Drain the couscous in a colander or wire strainer. Rinse briefly with cool water to cool off the couscous, then allow to drain while you prepare the rest of the salad.
  • Zest the lemon and then squeeze the juice. You'll need about ½ tsp of zest and 3 Tbsp of juice.
  • Add the lemon juice, olive oil, garlic powder, salt, and some freshly cracked pepper to a bowl and stir to combine.
  • Chop the cucumber into quarter-rounds and roughly chop the parsley.
  • Add the cooled and drained couscous to a large bowl along with the cucumber, parsley, lemon zest, and feta. Pour the dressing over top, then stir to combine. Serve immediately or refrigerate until ready to eat.

Video

Notes

If you are substituting regular couscous for Israeli couscous, be aware that the cooking instructions are different. You can find instructions and step by step photos in this recipe post. You can substitute orzo for the couscous without any adjustments.

Nutrition

Serving: 1cup | Calories: 250kcal | Carbohydrates: 36g | Protein: 8g | Fat: 8g | Sodium: 265mg | Fiber: 3g

Side view of a bowl of lemony cucumber couscous salad.

How to Make Lemony Cucumber Couscous Salad – Step by Step Photos

A package of pearl couscous.

This is what pearl or Israeli couscous looks like. It cooks exactly like pasta. For reference, check out this couscous salad to see the size of regular couscous. You’ll need about 1.5 cups of pearl couscous for this recipe.

Cooked couscous draining in a colander.

To cook the couscous, bring a pot of water to a rolling boil, add the couscous, and then continue to boil until the couscous is tender. Since the couscous is small, it cooks very quickly (about 5 minutes). Drain the couscous and then rinse briefly with cool water to bring the temperature down. 

Zested and juiced lemon.

While the couscous is cooking and cooling, prepare the rest of the salad. Start by zesting and juicing one lemon. You’ll need about 1 tsp zest and 3 Tbsp juice.

Lemony dressing in a bowl with a whisk.

To make the lemony dressing, whisk together 3 Tbsp lemon juice, 2 tablespoons olive oil, 1/4 tsp of garlic powder, 1/4 tsp of salt, and some freshly cracked pepper. If you’re a garlic lover, you can mince up a clove of fresh garlic instead of garlic powder. I decided that I wanted the salad to have just a hint of garlic flavor, so I added a touch of powdered garlic instead of fresh.

Chopped parsley and cucumber on a cutting board.

Roughly chop ¼ bunch parsley (about ½ cup chopped) and slice one cucumber into quarter-rounds.

Salad ingredients in the bowl, not mixed.

Transfer the cooked and cooled couscous to a large bowl, then add the chopped parsley and cucumber, and about 3 oz. crumbled feta.

Dressing being poured over the salad.

Pour the prepared dressing over the salad ingredients in the bowl.

Finished lemony cucumber couscous salad in the bowl with a large spoon.

Stir the salad until everything is evenly mixed and coated in dressing. You can give it a taste here and adjust the salt, pepper, or any other ingredients to your liking.

Overhead view of lemony cucumber couscous salad in a bowl garnished with lemons.

And now you’re ready to eat! Or, you can chill it until it’s time for dinner. The flavors get even better as it chills and once it’s cold the salad is extra refreshing!

Close up side view of a bowl of lemony cucumber couscous salad.

Seriously, this Lemony Cucumber Couscous Salad is my favorite summer treat. Sometimes I add a grilled chicken breast on top and make it a meal. A dollop of hummus is also good in there!

Lemony Cucumber Couscous Salad is a light, fresh, and vibrant pasta salad perfect for any summer meal. BudgetBytes.com

The post Lemony Cucumber Couscous Salad appeared first on Budget Bytes.

I Could Eat 100 of These Bulgur-Feta Fritters

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. Inspired by the column, the Big Little Recipes cookbook is available now.


Yes, I have an Instant Pot. It cooks rice, beans, and polenta more speedily than I ever could on the stove. But you know what I never need it for? Bulgur.

Read More >>

Yes, You Can (& Should) Make Homemade Feta Cheese

It’s always more fun to DIY. Every week, we’ll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
Today: With some special ingredients and a bit of patience, you can easily make crumbly, salty feta chee…

It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.

Today: With some special ingredients and a bit of patience, you can easily make crumbly, salty feta cheese at home. Mary Karlin, author of Mastering Fermentation, shows us how.

Read More >>