Strawberry-Rhubarb Salad With Mint and Hazelnuts

Nutty, protein-packed, and batchable—perfect for hectic mornings.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

This saucy noodle recipe gets its crunch from fiery, garlicky toasted cashews.

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.

Using frozen strawberries means no need for ice cubes. White rum adds just enough booze and fresh lime juice, bright acidity.

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

This is the perfect summer party dessert, featuring grilled pound cake, Cointreau-spiked raspberries, and classic vanilla ice cream.