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With couscous and hummus from North Africa, phyllo from Greece, pasta from Italy, wines and sausages from Southern France, tapas from Spain, Mediterranean cooking was fusion before fusion was cool.
Summer’s wildest greens get accented by a sweet and chunky tomato dressing.
Grilled vegetables add deep flavor to this salad.
Think spanakopita but without all the work.
Almonds are the secret Levantine note in this unusual version of the classic cold soup.
A Middle Eastern bean salad that’s simple and healthy, flavorful and colorful.
This seemingly “kitchen sink” approach to a frittata comes together surprisingly well, with lots of fun and flavor.
This slow-cooked Moroccan stew is perfect for wintry nights.
Spain’s version of an omelet, with extra heft from sauteed potatoes.
Cilantro and lots of fresh garlic make this salsa an exciting addition to Mediterranean or Latin dishes.
Tie whole spices in a bit of cheesecloth to make them easy to remove before serving.
A pesto-like fresh herb rub for beef brings a burst of summer flavor to the table.
The sweet pepper sauce picks up some smoke from the grill, a perfect counterpoint for the full-bodied sheep cheese dressing the herb-grilled chicken.
At the top of our list of recipes we like to make when the weather gets really hot is gazpacho. The cold soup, from the Andalusia region of southern Spain, is a wonderful midsummer treat.
The zippy citrus marinade says sunshine and summer, while lots of garlic and olive oil evoke Italy.
The Israeli version of a spinach omelet.
