Main Course (7)
Side Dish (5)
Soups & Stews (5)
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.
Fresh onions add cool spice to this simple parsley salad from Jeremiah Cooks (Stewart, Tabori and Chang, 2002) by Jeremiah Tower.
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 nutty-tasting Turkish confection is served at birth celebrations, funerals, and other types of ceremonies.
These small ridged gnocchi are perfect for "grabbing" the hearty sauce in this dish.
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.
One-pot meals like this—made on Crete with both domesticated rabbit and wild hare—are basic to the island's cuisine.
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.
A Majorcan specialty, this pomegranate sauce is particularly suited to quail.
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.
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