The recipe, by Houston chef Anita Jaisinghani, was inspired by visits to Kriti Kitchen in West University Place.

¼ teaspoon kosher salt. Freshly ground black pepper. English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick) 1 green bell pepper (chopped into 1-inch pieces) ...

As temperatures climb, chef Kathy Gunst loses her desire for traditional meals made of a main course, vegetable and starch.

To make Garten's Greek orzo salad, which serves six, you'll need: 1 cup of orzo (about 8 ounces) 1 cup of canned chickpeas, rinsed and drained ...

Take Greek salad to the next level by frying the feta until crisp – once you’ve tried it, you’ll never go back. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a ...

Place 4 salad plates in the refrigerator to get them cold. 2. In a small bowl, whisk together the first seven ingredients—olive oil through black pepper—and set this dressing aside.