Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Mediterranean Medium Saveur Remove all Main Ingredient Vegetables (9) Lamb (6) Tomato (6) Beef (4) Beans (3) Show all... Cheese (3) Nuts (3) Pasta (3) Fish (2) Fruit (2) Pork (2) Bread (1) Chicken (1) Chocolate (1) Game (1) Potato (1) Rice (1) Course Main Course (10) Soups & Stews (5) Side Dish (4) Appetizers (3) Condiments and Sauces (2) Show all... Dessert (2) Season Fall (10) Winter (9) Summer (4) Spring (2) Occasion Easter (1) Technique Saute (9) Bake (7) Stew (4) Fry (3) Grill/Barbecue (2) Show all... Marinate (2) Slow Cook (2) Braise (1) Chill (1) Poach (1) Roast (1) Topic Recipe (23) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Cuisine:Mediterranean,Difficulty:Medium,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 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 01/05/2009 Harissa This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright. Issue #117 07/18/2008 Foriana Sauce Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples. Issue #113 01/17/2008 Panfried Lamb Kebabs with Bulgur Pilav Lamb in Turkey is very tender and scented by the wild thyme the sheep feed on in the hills, making it a popular choice for many Turkish dishes. Issue #95 01/17/2008 Lamb and Yogurt Soup The savory flavor of the lamb combined with the cool creaminess of the yogurt makes for a unique soup. Issue #95 01/17/2008 Lamb Kebabs with Eggplant These delicious kebabs are served off the skewer on a bead of roasted eggplant and fresh cilantro. Issue #95 10/13/2005 Deep-Fried Cheese-Filled Pastries These pastries are served all over the island of Sardinia. The typical cheeses used are young pecorino and a cows'-milk cheese called peretta, similar to provolone. Issue #68 10/13/2005 Dried Fava Bean and Pork Stew This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak. Issue #68 10/13/2005 Raisin and Nut Cookies These cookies, traditionally made for the Day of the Dead, November 1, are so popular that they're eaten year-round. Issue #68 08/11/2005 Giant Beans in Tomato-Dill Sauce This Mediterranean specialty, sold in take-out containers for years at Kalustyan's, is now served in the shop's café as well. Issue #56 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 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 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 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 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 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 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 08/31/2007 Ravioli Niçoise This is our version of the hearty beef ravioli we tasted while doing a story on the cuisine of Nice. Issue #8 « Previous 1 2 Next »