Mediterranean

The whole family will love this wonderfully zesty and briny Greek-inspired chicken dinner.

Make this your night one camp-out dinner, when the fish is freshest.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

This is a mostly hands-off dinner that only needs a salad of assertive greens as accompaniment. The chicken gets a head start in the oven, but then finishes up by sharing its pan with the couscous. This way, the pasta laps up flavor from the meat, while getting crispy on top, and in turn, the steam coming up from the couscous keeps the chicken incredibly juicy. An intense slurry of anchovies, garlic, and lemon makes up most of the piquant dressing, with bursts of contrasting sweetness from the raisins. You'll want a large baking pan that's not much deeper than 2 inches. Pyrex and ceramic have the potential to crack when the liquids are added during roasting, so it's best to avoid them this time. The baking dish I use is enameled metal and is 15 inches long, 11 1/2 inches wide, and with a depth of 1.5 inches, but a 13-inch paella pan would be fine. Keep in mind that if the pan is too deep, the sides of the chicken won't brown; if too small, there won't be a lovely crust on the couscous; if too large, the liquid will evaporate before everything is cooked. It's the Goldilocks of baked suppers, but when it's right, it's perfect.

We love King Soba noodles on the Clean team and could easily find hundreds of uses for them. This is a delicious Mediterranean-flavored version of a noodle bowl, quick and easy, and perfect for those meals you need to have on the table as fast as possible.

This elegant stew can be made up to the point that the farro goes in; cool, then cover and chill up to 2 days.

Serve this with storebought flatbread or go to bonappetit.com/flatbread for Mullen's easy recipe.

You'll have extra butternut squash left over after making the ribbons; cut into cubes, toss with olive oil, salt and pepper, and roast for an easy side dish.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor

Set this up in advance and serve it at room temperature. The cheese will be soft enough to scoop with a cracker-and will taste better, too.

Make a double batch of the almond-currant topping, then use it as a crunchy finish for salads and grain dishes. Though Admony calls for whole-wheat couscous, plain works just as well.

Our mini-burgers have exotic spices and herbs to make sports day gourmet.

You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.

Chewy nubbin of farro give special appeal to a hearty Mediterranean vegetable-bean soup that's loaded with calcium-rich kale. If you don't have time to cook the beans from scratch, check out the Express Farro and Chickpea Soup variation.