Mediterranean Recipes
262 recipes found
Tunisian Brik
Mediterranean Artichoke and Fresh Fava Stew
Favas, artichokes, spring onions and green garlic are all fleetingly in season at the same time. Here’s a way to use them all together. This dish is based on a Greek olive oil recipe, meaning that the vegetables are traditionally stewed in two or three times as much oil as I use here. I substitute water for some of the oil.
Eggs With Gigante Beans and Harissa
A combination of soft beans, harissa-imbued vegetables, crisp-edged fried eggs and salty bits of cured tuna (or prosciutto), this unusual brunch dish is substantial and interesting enough to serve for dinner. While the chef Ignacio Mattos of Estela restaurant in New York City designed the dish around the plump gigante beans, any white bean, canned or freshly cooked, will work just as well. You can make the the beans and harissa mixture a few days ahead. But don't start toasting the bread until the last minute. You need it as crisp as possible to contrast with all the other soft textures.
Asparagus and Herb Frittata
This also makes a beautiful appetizer, cut into diamonds.
Tomato and Caper Sauce
Basil, Snap Pea And Rice Salad With Creamy Yogurt Dressing
Arthur Zampaglione's Rustic Meat Sauce
Pilaf With Meat
Ragout of Clam, Hominy, Squash and Lima Bean
Okra, Rice and Hominy Soup
Veal Shanks With Preserved Lemon
Spiced Pasta, Avocado and Onion-Feta Salad
White Beans With Squid And Broken Noodles
Bulgur Pilaf With Red Peppers And Tomatoes
Lemon Pizza
Lemon pizza not only sounds good; it also looks and tastes as sunny as summer. You may, of course, knead your own dough, but if you don't have the hours for it to rise, why not try the frozen variety? Roll it out to the thickness you like -- thin or Sicilian -- blanket it with lemon slices and bake for a few minutes. The lemon will crisp and intensify slightly in flavor. (They must be cut very thin.) When it comes out of the oven, just spread some crème fraîche on it and cover it with way too much salmon caviar or perhaps a little less Sevruga. Even if it seems a little prematurely retro -- say, from the 80's, which any day now will be the new 50's -- the salmon roe makes a more colorful and lighter presentation.
Romaine Salad with Couscous Confetti
You can use regular couscous or Israeli couscous for this lemony, confetti-like mixture of couscous, mixed diced peppers and mint. I categorize this salad as a salad with grains rather than a grain salad (I know, couscous isn’t a grain, but it plays a grainy role here), as there’s more lettuce than couscous.
Bitter Herbs Salad
Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I’ve substituted radicchio) are present on many Sephardic ritual platters, but often they also appear in salads served with the meal. This can be served as a separate course or as a side dish.
Blood Oranges With Pomegranate Molasses
Mediterranean Stuffed Eggplant Halves
Arugula and Corn Salad With Roasted Red Peppers and White Beans
Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.
Mediterranean Vegetable Soup
Seared Sea Scallops With Tomatoes and Onions
Mackerel With Mediterranean Vegetables
