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10/17/2000
Snails in the Skillet
The sharp, salty flavor of these snails stimulates the thirst—making them a perfect meze.
Issue #43
10/17/2000
Fish Baked with Dried Okra
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
Issue #43
10/17/2000
Octopus Cooked in Wine with Wild Fennel
If you can't find fresh octopus, frozen octopus works perfectly well for this dish. Some cooks even prefer it, because freezing tenderizes it.
Issue #43
10/17/2000
Fish with Wild Celery
Wild Celery is sold in Asian markets as kun choi or kin tsai. Veneris uses a mild fish—such as dorade (gilt-head bream)—for this dish.
Issue #43
10/17/2000
Rabbit Stew
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
Issue #43
10/17/2000
Lamb and Cheese Pie
Cretan cheeses can be difficult to find in the U.S. Try a Greek market, or cheese shops with a wide selection of international cheeses.
Issue #43
10/17/2000
Small Cheese Pies
Cretan cooks traditionally add raki—the local version of Italy's grappa—to the dough for these pies.
Issue #43
10/17/2000
Dried Favas Stewed with Onions and Tomatoes
In Crete, as elsewhere in Greece, ''fava'' is a dish of stewed yellow lentils, not fava beans at all—but favas, fresh or dried, are another popular Cretan vegetable, especially in soups and stews.
Issue #43
02/27/2002
Imperial-Style Chicken
This dish is the perfect example of Ottoman fare which combines flavors from the Middle East, Central Asia, and the Mediterranean.
Issue #40
03/06/2007
Turkish Herb and Spice Mix
Seasoning mixtures like this are common throughout Turkey, and are especially popular when cooking lamb.
Issue #27
03/06/2007
Marinated Grilled Lamb Loin Strips
The warm, exotic Turkish spices in this dish meld beautifully with the intense flavor of the lamb.
Issue #27
11/03/2000
Meat Pie
This recipe is based on one given to us by chef Vedat Basaran of Feriye restaurant in Istanbul, a champion of traditional Turkish cuisine.
Issue #24
09/06/2007
Rabbit in Red Wine
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
Issue #9
09/06/2007
Cannelloni, Barcelona-Style
This is the "national dish" of Barcelona, introduced to the city by Italian restaurateurs in the 19th century.
Issue #9
09/06/2007
Beef Olives
In this traditional Maltese dish, stuffed beef slices are tied into the shape of oversize olives—a Mediterranean symbol of blessings and peace.
Issue #9
09/06/2007
Pomegranate Sorbet
This sorbet is brilliantly colored and accentuates the sweet, tangy flavor of the fruit.
Issue #9
09/06/2007
Baked Macaroni in Pastry
This is Malta's answer to the classic Italian timpano.
Issue #9
09/06/2007
Maltese Fish Soup
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
Issue #9
09/06/2007
Cocoa Date Pie
Like Malta itself, this dessert is a flavorful mix of cultures, sweetness, and spice.
Issue #9
09/06/2007
Maltese Spice
The Maltese use this blend of spices for baking, preserving, and even for some savory dishes.
Issue #9
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