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01/30/2013
Chilled Sea Urchin and Farro Pasta
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.
Issue #153
12/13/2012
Avgolemono (Greek Lemon Chicken Soup)
This flavorful Mediterranean classic, adapted from Diane Kochilas's The Country Cooking of Greece (Chronicle 2012) can be made using orzo pasta instead of rice.
Issue #152
03/17/2013
Moussaka
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.
Issue #150
05/24/2012
Torta Pisticcina (Chestnut Flour Tart)
The star of this almond–studded tart is the flour from Corsica's prized crop, chestnuts.
Issue #147
05/17/2012
Mousse au Citron (Lemon Mousse)
This creamy lemon dessert showcases the fruit's flavor beautifully.
Issue #147
05/10/2012
Frittata Incu u Brocciu a Menta (Fresh Cheese and Mint Omelet)
Fresh mint gives this cheese omelet a floral flavor. Serve it with grilled bread and a green salad for a light meal.
Issue #147
05/02/2012
Strozzapreti (Swiss Chard and Cheese Dumplings)
In Corsica, these herb-packed cheese dumplings showcase the wild greens of the island and make a great starter course to a summer meal.
Issue #147
04/17/2012
Fiadone (Corsican-Style Cheesecake)
Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta.
Issue #147
04/17/2012
Fasgioli Incu Funghi (White Beans with Dried Mushrooms)
This simple bean stew is typical of Corsica's flavorful, unpretentious fare.
Issue #147
04/17/2012
Pasta Incu Bietulle (Swiss Chard Cannelloni)
Fresh pasta, whether homemade or bought, is ideal for these hearty cannelloni, baked in zesty tomato sauce.
Issue #147
10/30/2011
Parsley and Onion Salad
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
Issue #142
05/12/2011
Shish Kebab
This lamb kebab is adapted from a recipe in Annisa Helou's Mediterranean Street Food (William Morrow, 2002).
Issue #138
04/04/2010
Tapenade
Mild-flavored olives work best in this rough-textured olive-and-anchovy sauce.
Issue #129
06/01/2011
Greek Fried Cheese
This is one of many flavorful mezedes (Greek appetizers) in Susanna Hoffman's The Olive and the Caper (Workman, 2004). See the recipe »
Issue #126
12/16/2009
Herbed Olives
Use a mixture of firm brined olives to make this dish.
Issue #126
12/16/2009
Marinated Mushrooms
This easy appetizer can be served warm or chilled.
Issue #126
12/16/2009
Mussels in White Wine
Serve these garlicky mussels with crusty bread.
Issue #126
02/28/2010
Lamb Chops with Mint Salsa Verde
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.
Issue #123
09/08/2009
Tapenade
This briny and bold-tasting Mediterranean sauce is ideal for roast lamb.
Issue #123
02/18/2009
Broad Beans with Artichokes
Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
Issue #118
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