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.
One of the most popular breakfast dishes in Israel, Shakshuka is made by poaching or scrambling eggs into a simmering tomato sauce.
Camp Beckwith’s Grilled Chicken Pitas
This simple Greek meal-in-one soaks up the summery flavors of lemon, fresh herbs, and feta cheese.
Cumin-Crusted Beef Steaks with Orange-Olive Relish
Southwestern flavors meld perfectly with Mediterranean to elevate a juicy cut of pan-grilled beef.
White Beans with Sun-Dried Tomato Vinaigrette
Manchego adds a rich, piquant flavor to these beans—it’s perfect with spicy chorizo or a smoky ham.
Cucumber and Avocado Gazpacho
The twist on the classic cold vegetable soup dish from Andalusia uses avocado for a delightfully creamy texture.
Citrus Crabmeat Salad with Pomegranate Seeds
Ruby pomegranate brightens up this seafood salad with both color and flavor.
Cedar Chicken Gyros with Basil-Lemon Sauce
Soak a large food-safe (untreated) cedar plank in water for 40 to 60 minutes. Meanwhile, in a small bowl whisk together the oregano, pepper, rosemary,…
Herbed Chicken Gyros with Cucumber Sauce
Place chicken in a medium bowl. Set a vegetable grater over the bowl and grate the onion into bowl. Add remaining chicken pattie ingredients and…