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The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
A good moussaka—a baked casserole of eggplant, zucchini, tomatoes, and minced lamb or beef under a lush layer of béchamel sauce—is one of the most fabulous things you can eat.
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
This creamy lemon dessert showcases the fruit's flavor beautifully.
Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
This simple bean stew is typical of Corsica's flavorful, unpretentious fare.
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002).
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Use a mixture of firm brined olives to make this dish.
This easy appetizer can be served warm or chilled.
Serve these garlicky mussels with crusty bread.
Salsa verde, a Mediterranean condiment flavored with anchovies, capers, and herbs, partners nicely with seared, medium-rare lamb chops. We dedicated our October 2009 issue to lamb, and this recipe was a SAVEUR staff favorite.
This briny and bold-tasting Mediterranean sauce is ideal for roast lamb.
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.