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Mediterranean
Fall
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Saveur (17)
The Jew and the Carrot (2)
A Cookie a Day (1)
The Good Mood Food Blog (1)
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Medium (10)
Easy (9)
Main Ingredient
Vegetables (8)
Tomato (7)
Fruit (5)
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Main Course (7)
Side Dish (5)
Soups & Stews (5)
Bread (2)
Condiments and Sauces (2)
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Christmas (1)
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Easter (1)
Thanksgiving (1)
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Saute (8)
Bake (6)
Slow Cook (4)
Stew (4)
Marinate (2)

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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
10/31/2011
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
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
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
Almond Halvah
This nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
Issue #95
10/13/2005
Sardinian Gnocchetti with Tomato Sauce
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
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
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
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
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
Maltese Fish Soup
Aljotta is a Lenten dish widely enjoyed throughout the island country of Malta.
Issue #9
03/08/2007
Quail in Pomegranate Sauce
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
Issue #9
08/31/2007
Tripe Stew Niçoise-Style
This is a favorite stew among the locals in Nice, France.
Issue #8
08/31/2007
Daube de Boeuf
This savory beef stew is wonderful as a ravioli filling or as an accompaniment to polenta or noodles.
Issue #8
09/09/2010
Apple Cider Challah
Apple cider takes the place of water in this sweet challah recipe, which also features small bits of chopped dried apples. Continue...
Does Not Apply
Source: The Jew and the Carrot
10/08/2009
Shallot and Balsamic Roasted Brussels Sprouts
Most people who dislike Brussels sprouts have never eaten them roasted with slightly blackened skin and crispy leaves. Drizzling on balsamic vinegar before cooking allows for deep caramelization and adds extra flavor.
Does Not Apply
Source: A Cookie a Day
09/17/2009
Date Honey
This date honey is a sweet alternative to regular bee honey during the Jewish holidays.
Does Not Apply
Source: The Jew and the Carrot
08/27/2009
Turkish Pizza (Pide)
Pide, a popular Turkish street food, bears some resemblance to what Americans call pizza, as it's composed of a tomato filling on a bread base. Continue...
Does Not Apply
Source: The Good Mood Food Blog
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