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Mediterranean Diet Recipes: Seafood Pasta

The recipes here celebrate the coming together of two of Mediterranean cooking’s star players: pasta and seafood. The Mediterranean coast definitely has no shortage of seafood, so you often see seafood [more…]

Mediterranean Diet Recipes: Pasta with Meat

A great way to make a one-pot Mediterranean meal is to add some type of meat, such as chicken, pork, or beef, to your pasta. Add some vegetables and a fresh sauce, and you have a complete meal. Using meat [more…]

Mediterranean Diet Recipes: Classic Gyros and Pitas

Gyros and pita sandwiches are common casual foods in the Mediterranean. Just like pizza and other Mediterranean sandwiches, many different versions of pita sandwiches and gyros exist today. [more…]

Mediterranean Diet Recipes: Chicken Classics from Southern Italy

Chicken is a popular dish served throughout the Mediterranean. Chicken is widely popular in Italy, including in some of those classic, much-loved dishes such as chicken cacciatore and chicken piccata. [more…]

Mediterranean Diet Recipes: Cretan Chicken Dishes

Grilling and braising are the most popular ways to cook meats in Crete; combined with fresh herbs and spices and traditional foods such as yogurt, cheese, and olives, these techniques create chicken dishes [more…]

Mediterranean Diet Recipes: Moroccan and Spanish Chicken Dishes

You find no shortage of flavor when you begin cooking with traditional Moroccan and Spanish meals. Moroccan cuisine brings North Africa’s unique flavors and regional foods; it’s very flavorful because [more…]

Mediterranean Diet Recipes: Appetizers as a Meal

Traditional Mediterranean cuisine is quite unique in that many people often don’t have a main entrée, but instead they eat a series of small side dishes including a variety of different foods, such as [more…]

Lentil Salad (Salade de Lentils)

Lentils are a favorite dried legume in France and contain more protein than meat does. They’re used to make thick potage or an earthy salad such as this one. Try to serve this salad with grilled garlic [more…]

Belgian Endive and Walnut Salad (Salade de Chicorèe à l’Huile de Noix)

Growing endive is a two part process. First, the farmer plants and grows chicory, a bitter green that grows in bunches with very curly leaves. After the chicory is pulled from the soil, the root is cut [more…]

Chicken Cutlets with Artichokes (Scaloppine di Pollo con Carciofi)

Starting with canned artichokes hearts rather than fresh artichokes saves a tremendous amount of prep time. Serve this dish as is or use the chicken and artichokes as a sandwich filling. [more…]

Everyday Focaccia (Focaccia Tutti I Giorni)

With just olive oil and salt on top, this focaccia is the simplest and most basic. Use it to make sandwiches (just slice squares in half horizontally) or serve it as a snack. It’s also great in the breadbasket [more…]

Fennel and Orange Salad (Insalata di Finocchi e Aranci)

Fennel, a popular vegetable in Italy, is eaten raw in salads or cooked and served as a side dish. Raw fennel is crunchy like celery but has a sweet licorice flavor. This dish is Sicilian in origin and [more…]

Fish with Asparagus (Pesce con gli Asparagi)

For this recipe, you can use snapper, Chilean bass, or salmon. Flouring the fillets helps keep them from falling apart as they cook. The flour also helps to thicken the sauce. [more…]

Grilled Steak, Florentine Style (Bistecca alla Fiorentina)

In Tuscany, steaks are generously coated with salt and pepper before grilling. Besides adding flavor, the salt and pepper form a crisp crust that contrasts nicely with the meat’s tender interior. T-bone [more…]

How to Make Corn Tortillas

Handmade corn tortillas have a pebbly texture and a definitive, earthy corn flavor. They’re a wonderful addition to a Mexican-themed party, where their heavenly aroma is sure to draw guests into the kitchen [more…]

How to Make Fish Tacos

Fish tacos should be soft, juicy, and overflowing with luscious chunks of fish and bits of vegetables. If you don’t have time to make the special Cucumber Salsa, you can add chopped cucumbers, chiles, [more…]

Marinated Zucchini (Zucchine alla Scapece)

In southern Italy, zucchini, eggplant, and even small fish are fried to seal in flavor and then pickled in a vinegar solution. The result is light and refreshing. [more…]

Mediterranean Vegetable Salad (Salade Niçoise)

This dish, which originated in Nice, is a favorite entrée salad to make and eat on unbearably hot summer days. Because each vegetable is displayed on a bed of lettuce, you want to use the best-quality [more…]

Pasta with Tomato and Basil Sauce (Pasta Pomodoro e Basilico)

With garlic, basil, and canned tomatoes, this slow-simmered pasta sauce is an Italian classic. If you have ripe, fresh tomatoes, this recipe is even better. [more…]

Recipe for Carrot Salad

This brilliantly orange-colored salad from Morocco and Tunisia combines the culinary elements of the Mediterranean region with the exotic spices of the East, which were brought to the region hundreds of [more…]

Recipe for Greek-Style Yogurt (Yaoúrti)

Imported yogurt from Greece and locally made Greek-style yogurt have been appearing more and more on the shelves of high-end supermarkets and specialty food stores. Once you try it, there’s no going back [more…]

Recipe for Grilled Steak Tacos

The best tacos probably don’t start with a recipe at all. They spring from surprising sources — like the leftovers in the back of your refrigerator. This recipe is inspired by Mexican street vendors, who [more…]

Recipe for Red Rice

This basic tomato-tinged rice accompanies many Mexican dishes. You can make the Red Roasted Tomato Salsa, which gives the rice its color, as long as a week in advance. [more…]

Recipe for Rosemary Potatoes

This recipe is the perfect accompaniment to almost any grilled or roasted dishes, be it meat or seafood. Wild herbs, such as the rosemary in this recipe, grow in abundance throughout Greece and are used [more…]

Rolled Omelet with Herbs (Omelette aux Fines Herbes)

One of the first things a new cook learns how to make in a French kitchen is a basic rolled omelet. Plain or seasoned with herbs, the perfectly cooked omelet should be puffy and light. [more…]

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