This robust dip blends salty anchovies with sweet butter into a pungent combination—a perfect accompaniment to fresh vegetables.
This is adapted from A Mediterranean Harvest by Paola Scaravelli and Jon Cohen.
Eggplant is an extremely popular vegetable in Sicily used in scores of ways as in this salad.
This dish may have been named for an ascetic 19th-century religious zealot who enjoyed it on the sly.
In the ouzo bars of Athens, this dish is served as a meze, or appetizer, and is meant to be shared with good friends.
This recipe calls for orecchiette pasta—shaped like “little ears,” it adds a unique twist to this simple dish.