Quite often, I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in many eateries, from diners to higher-end restaurants, you often ...

Quite often, I think a simple Greek salad is perfect as is, no adornments needed. But you may notice that in many eateries, from diners to higher-end restaurants, you often get a choice of added ...

To help you meet your protein goals this summer, I gathered up some of our favorite light and refreshing recipe ideas that ...

The steak should be marinated for at least 2 to 24 hours in a Mediterranean mix of olive oil, red wine vinegar, garlic, dried oregano, lemon zest, crushed red peppers, salt and pepper.

Greece and steak don't immediately pair in a lot of cooks' minds, usually lamb or chicken, but if you've ever tasted any beef dish vaguely labeled "Mediterranean," you were probably tasting Greece.

Chickpeas are easily one of the most versatile legumes there is. Also known as garbanzo beans, these tiny little powerhouses are packed full of protein, offering 14.5 grams of it per one-cup ...

1 small garlic clove, minced. ¼ teaspoon sriracha. ¼ teaspoon kosher salt. 1/8 teaspoon freshly ground black pepper. Salad: 2½ cups chicken stock or water ...

Directions: Place the steak on a plate and freeze, uncovered, until partially frozen, about 20 minutes. Using a sharp knife, slice the beef against the grain on the diagonal no thicker than ¼ inch.