Use fresh shelled fava beans and baby artichokes when they’re available to make this fragrant Greek stew.
Savory and sweet, this rustic Mediterranean nut-and-raisin sauce is a staple on the Italian island of Ischia, off the coast of Naples.
This stew, though eaten throughout the year, is most popular in Sardinia in the winter, when wild fennel is at its peak.
This Mediterranean specialty, sold in take-out containers for years at Kalustyan's, is now served in the shop's café as well.
Okra is very popular on Crete. Like most Cretans, Christoforos Veneris, whose recipe this is, dries his okra in the sun before cooking it.
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.
For a crispy outside and moist interior, brown the rabbit quickly, then finish cooking the dish in the oven.
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
This is a favorite stew among the locals in Nice, France.
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.