Magnificent News: Recipes! Grilled Feta Greek Salad, Esquites Tacos With Black Beans, Caprese Salad, Fattoush Platter

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What to cook during the week ahead, from Post Food editors.

By Ann Maloney

Daniela Galarza and I were inspired by our travels this week.

I recalled a slab of salty feta atop a Greek salad we devoured on a long-ago trip to Santorini. I was reminded of it by a Grilled Feta Greek Salad recipe from Elena Silcock that made one of my favorite cheeses even more appealing. The cookbook author recommends drizzling sheep's milk feta with honey and sprinkling it with fresh herbs before grilling it until it is golden at the edges. The result is a smooth, luscious, spreadable feta that you won't soon forget.

Daniela looked back on happy days she spent in Mexico City, indulging in street food that she said would rival many white tablecloth restaurants. To recapture some of her favorite flavors, she created Esquites Tacos With Black Beans and Crushed Takis. (She introduced me to Takis, those rolled spicy tortilla chips. Great as a snack, but she sprinkled them over her corn and bean tacos for a delightful crunchy finish.)

Becky Krystal graciously served us her Caprese Salad — desk-side so we could sample it in the Post newsroom. How can something so simple be so good? It is an exemplary recipe for a classic summer salad.

Now, it's time for true confessions: I've long struggled to make a pretty, tender omelet. If it was well-formed with a perfect fold, the eggs were dried out. If the eggs were custardy, it was too mushy to hold its shape. When I filled it, the stuff inside was undercooked. Eventually, I developed a kind of mantra about it: I can't make omelets.

If you've yet to master this simple dish, read Becky's primer for salting, agitating, filling and folding your way to omelet glory. One read through her concise tips, and I turned out a picture-perfect omelet. (Love the tip she shared from cookbook author J. Kenji López-Alt about letting the cheese melt on the warm filling before adding it. Genius.)

And if you want to sprinkle fresh herbs on your omelets or other dishes but have trouble keeping them perky in the refrigerator, check out Aaron Hutcherson's tips for storing those herbs successfully.

Happy cooking!

Have a food or cooking question? Don't just Google. Ask someone you know, and can trust. Join Aaron and Becky for their weekly Q&A on food each Wednesday at noon (ET). Post questions in advance here. Find all of our Q&As a washingtonpost.com/live-chats.