Tuesday Nights Mediterranean

Andalusian Chilled Tomato and Bread Soup (Salmorejo)

Amazingly creamy and umami-rich, this summer tomato chilled soup is the opposite of a watery gazpacho.

By Diane UngerSeptember 3, 2021

Andalusian Tomato and Bread Soup (Salmorejo)

Way better than gazpacho, this no-cook soup is thickened with crusty bread.

By Diane UngerJune 3, 2019

Andalusian-Style Tomato Salad with Olive Oil Tuna

From Andalusia in southern Spain, pipirrana is a summery, tomato-centric salad. Consider it gazpacho in chopped-salad form. We created a version of pipirran con atún, which includes tuna and, oftentimes, hard-cooked eggs, making the dish hearty enough

Parmesan Baked Eggs with Potatoes and Pine Nuts

This frittata-like dish is based on a recipe from “At Elizabeth David’s Table” by Elizabeth David. She calls the preparation a “tian,” the French Provençal term that refers to a shallow round earthenware vessel, as well as the dishes baked in it. In o

By Rose HattabaughApril 6, 2021

Barley “Risotto” with Mushrooms, Kale and Gorgonzola

Barley makes a nutty, toothsome risotto-like dish when cooked with the right amount of liquid. We use sautéed cremini mushrooms as a base, wilt in baby kale (or spinach or arugula) at the end, then top it all off with cheese. To make prep go a little

Black-Eyed Peas with Fennel, Tomatoes and Spinach

Black-eyed peas, though commonly associated with Southern American and Caribbean cooking, have long been a staple in Greek kitchens. Called mavromatika fasolia, the beans often are stewed with tomatoes, aromatic vegetables and a generous amount of oli

Bocadillos with Steak, Mushrooms and Shallots

A bocadillo is a Spanish sandwich made on baguette-like bread. The fillings for bocadillos run the gamut—from cured meats, to seafood, to egg omelets. This hearty flank steak and mushroom version was inspired by a recipe from “Spain: The Cookbook” wri

By Rose HattabaughApril 6, 2021

Bolognese-Style Chicken Cutlets

The classic Italian cotoletta alla bolognese is a breaded veal cutlet that is pan-fried, then topped with salty, savory sliced prosciutto and Parmigiano-Reggiano cheese. In an unusual twist, the ham-and-cheese layered cutlets are cooked in a simple pa

Bulgur Salad with Summer Vegetables and Pomegranate Molasses

This tangy-sweet bulgur-based salad, inspired by the Turkish dish called kisir, requires no cooking other than bringing water to a boil. We toss chopped onion and bell pepper with the bulgur before adding the boiling water to hydrate the grain; this e

By Calvin CoxJune 11, 2021

Butter Beans in Tomato Sauce with Dill and Feta

Gigantes plaki is a much-loved Greek dish that bakes cooked dried gigantes beans (extra-large white beans) in a savory tomato sauce. For ultimate ease and speed, our version uses canned butter beans and briefly simmers them on the stovetop in a simple

Carrot, Sweet Potato and Spinach Eggah

Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetari

Charred Eggplant Pita Sandwiches with Spicy Tahini

Spiced tahini and quick-pickled veggies make for a deeply flavorful eggplant pita.

Chicken alla Diavola with Broccoli

The chicken for Italian pollo alla diavola, or devil’s-style chicken, usually is spatchcocked and grilled. The name is a reference to cooking the chicken over flames and/or the seasonings that make the bird diabolically spicy. For our easy weeknight v

By Rose HattabaughApril 6, 2021

Chicken Cutlets with Garlic, Chilies and Peanuts

This quick sauté of chicken cutlets with an Asian-inflected pan sauce was inspired by a recipe in “Searing Inspiration” by Susan Volland. Garlic, ginger and red pepper flakes season a sherry-based sauce, while butter stirred in at the end rounds out t

Chicken Cutlets with Shaved Carrot and Zucchini Salad

Liven up quick chicken with earthy, warming spice and a colorful tangle of carrots.

By Rose HattabaughApril 6, 2021

Chicken Salmoriglio

“SHOW STOPPER,” one commenter writes of this Chicken Salmoriglio—chicken coated in a subtly sweet-tart sauce common in Sicily and Calabria.

Chicken Shawarma

Traditional Middle Eastern shawarma roasts spiced meat on a vertical spit; as the exterior cooks, slices are carved away while the meat slowly rotates. Our easy weeknight chicken shawarma uses the intense heat of the broiler to char chicken thighs and

By Rose HattabaughJune 11, 2021

Chicken Souvlaki with Tzatziki

Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic

By Courtney HillApril 6, 2021

Chicken with Artichokes and White Wine

Artichauts à la barigoule is a classic Provençal braise that combines fresh artichoke hearts with aromatic vegetables, herbs and white wine. In this recipe, we sear chicken thighs on the stovetop and while they finish cooking in the oven, we used cann

By Rose HattabaughApril 6, 2021

Chickpea and Feta Keftedes

Keftedes are Greek meatballs, and this recipe is our vegetarian interpretation of the chickpea and sardine keftedes from “Smashing Plates” by London chef Maria Elia. Instead of cooking the chickpea mixture as balls, we flatten the portions into pattie

By Courtney HillApril 6, 2021

Creamy Asparagus Pasta

Nothing says springy like a tangle of fettuccine, coated in creamy, bright green asparagus sauce.

By Julia RackowFebruary 4, 2019

Creamy Zucchini and Pumpkin Seed Soup

In Zagreb, Croatia, we learned to make this soup, called krem juha od tikvica sa bučinim košticama. “Krem” means cream, but the soup has no dairy in it. Instead, it gets its richness from toasted pumpkin seeds that are simmered then pureed with tender

By Diane UngerAugust 10, 2020

Crispy Pasta with Chickpeas, Lemon and Parsley

This unusual dish from the Puglia region of Italy combines pieces of crisp fried pasta, al dente boiled pasta and tender chickpeas. We use a 9-ounce package of fresh fettuccini and cut the noodles into 2-inch lengths; half is toasted in olive oil and

By Courtney HillOctober 16, 2019

Eggs in Purgatory

Eggs in purgatory—ova ’mpriatorio in the local dialect—is a Neapolitan classic. The whites of the eggs surrounded by the red of the tomato sauce are said to resemble religious depictions of souls in the fires of purgatory. An alternate explanation for

Espetada-Style Grilled Garlic and Bay Beef Skewers

These mouthwatering skewers tap into the power of finely crushed bay leaves to channel the authentic tastes of their traditional Portuguese grilling method.

Fattoush with Chicken and Tahini-Sumac Dressing

Fattoush is a Levantine chopped salad that makes tasty use of old pita. The bread may simply be left out to stale or it may be toasted before it is broken into pieces and tossed with vegetables and dressing. In this recipe, we brush the rounds with oi

Fennel-Steamed Salmon with Warm Olive and Caper Vinaigrette

Salmon isn’t a Mediterranean fish, but in this riff on a recipe from “Patricia Wells at Home in Provence,” high-impact Provençal ingredients are an ideal match for the rich, meaty fillets. We steam the fish atop a bed of sliced fennel to add sweet, li

By Courtney HillApril 6, 2021

Fettuccine with Mushroom and Tomato Ragù

When developing this pasta dish, we had in mind the Genovese porcini mushroom sauce called tocco de funzi. We found, however, that we could coax rich, meaty flavor simply from cooking out the moisture from a generous amount of cremini mushrooms, so we

By Rose HattabaughMarch 28, 2021

Fettuccine with Olives and Arugula

Meaty, flavor-packed olives require little effort to be transformed into a vegetarian no-cook “sauce” for pasta. We tame the bite of raw garlic and minced fresh chilies by steeping them in lemon juice, a combination that balances the olives' saltiness

By Julia RackowOctober 15, 2019

Flank Steak with Tomato-Eggplant Ragu

We borrowed some of the flavors of Greek moussaka for this quick-one pan meal. Seared flank steak is finished with a rustic sauce-like side of eggplant, tomatoes, garlic and herbs. Crumbled feta cheese adds briny notes that contrast nicely with the sw

By Julie RackowFebruary 10, 2020

Fresh Fennel and Brussels Sprouts Tabbouleh

Classic tabbouleh tosses summery tomatoes, cucumbers and herbs with nutty, nubby bulgur. For this riff on the perennial favorite, we switched to cool-weather Brussels sprouts and fennel and make a sweet-tart dressing by combining dark, syrupy pomegran

Frisée and Mushroom Salad with Goat Cheese and Walnuts

The tangy flavor and creaminess of fresh goat cheese is a fine match for roasted portobello mushrooms, bitter greens and toasted walnuts in this salad. We like the texture and color of frisée and radicchio here, but if you prefer leafier greens, use w

Gemelli with Fresh Tomato-Almond Pesto and Croutons (Sicilian Trapanese Pesto)

Sicily's fresh, Sunday dinner tomato sauce makes the perfect summery weeknight meal.

By Courtney HillDecember 10, 2018

Greek Baked Vegetables (Briam)

The Greek baked vegetable dish known as briam is an example of lathera (also spelled ladera)—vegetable-centric dishes that feature a generous amount of olive oil (lath in Greek). In briam, potatoes give the dish weight and substance, but it’s the summ

Greek Beef and Rice Meatballs with Lemon-Olive Oil Sauce

In the Greek dish called youvarlakia avgolemono, beef and rice meatballs dot a lemony soup that’s rich and velvety with egg yolks. To simplify, we pair the meatballs with a quick pan sauce inspired by Greek ladolemono, a simple sauce of lemon, olive o

Greek Chicken and Potato Traybake

The Greek dish known as kotopoulo skorthato typically is called “Greek garlic-lemon chicken” in English, but the ensemble also includes potatoes, making it a delicious complete meal. For our take on the classic, we use our trusty traybake technique—we

Greek Meatballs in Tomato Sauce

These Greek cigar-shaped meatballs are known as soutzoukakia smyrneika. The spicing reflects the dish’s origins in Smyrna, a former Greek settlement and now the Turkish city of Izmir. Soutzoukakia often are made with beef or a combination of beef and

By Calvin CoxJune 11, 2021

Greek-Style Braised Chickpeas with Tomatoes and Orange

On the Greek island of Ikaria, Diane Kochilas introduced us to an ultrasimple yet remarkably delicious dish of chickpeas layered with tomatoes, herbs, orange and honey that is baked for a couple hours to fuse and concentrate the flavors. Our version s

By Courtney HillDecember 18, 2019

Greek-Style Spinach Rice with Shrimp and Dill

Spanakorizo, or spinach rice (literally translated), is a homestyle Greek dish. The addition of shrimp creates a complete one-pot meal. With dill and lemon as accents, the flavors are fresh and bright, but a little butter used to wilt the spinach and

Green Shakshuka

“Everything I love about Milk Street,” one reader writes. “The perfect simple meal, with supermarket ingredients combined in a different way.”

Ham, Gruyère and Asparagus Tartines

In France, a tartine is slice of bread topped with almost anything—from butter and jam (for breakfast) to cheeses and cured meats (to make open-faced sandwiches). Instead of slices cut from a rustic boule or batard, we use a baguette that has been spl

By Courtney HillApril 6, 2021

Harissa-Spiced Pasta and Chicken with Green Beans

The idea for this one-pot dinner came from macroona mbakbka, which sometimes is called the national dish of Libya. Pasta made its way into Libyan cooking as a result of Italian colonization during the early to mid-20th century, and for mbakbka, it’s p

By Rose HattabaughApril 6, 2021

Inverted Pizza with Onions, Potatoes and Thyme

An all-time Milk Street favorite, this pizza comes together with store bought dough, rolled out over the toppings. Flip it over after baking, and get toppings that meld with the crust.

Italian Bean Soup with Fresh Pasta

“Everyone should eat this,” a reader writes of one of our all-time most popular soups: rustic Italian bean soup, the perfect vehicle for fresh pasta.

Italian Seafood Stew with Tomatoes and White Wine

The Italian fishermen’s stew called brodetto comes from the Adriatic coast. Some traditional regional versions are elaborate, made with myriad types of seafood, others feature just a single variety of fish. But all are meant to use the daily catch fro

By Courtney HillApril 6, 2021

Jerusalem-Style “Mixed-Grill” Chicken

Our skillet take on “mixed-grill” chicken, a medley of meats, onions, and spices served up in the markets of Israel.

Italian Sweet-and-Sour Pork Chops

Italian agrodolce is a sweet-and-sour combination commonly used with vegetables, but here we borrow the flavor profile and make a quick pan sauce for seared pork chops. Use bone-in chops that are about ½ inch thick—they're more flavorful than boneless

By Courtney HillApril 8, 2019

Lebanese-Style Eggplant and Chickpea Stew

This spiced stew of eggplant, onion, chickpeas and tomato paste is a simplified version of Lebanese maghmour, a dish also known as moussaka (but is different from Greek moussaka). The eggplant for maghmour often is fried before it meets the tomatoey b

By Rose HattabaughDecember 14, 2020

Lemony Lentil-Kale Soup with Sweet Potatoes

We use lemon two ways in this bright, lemony lentil kale soup, based on Lebanese soup adas bil hamod.

By Courtney HillDecember 17, 2019

Lentils and Bulgur with Caramelized Onions

This hearty dish is a spin on mujaddara, a Levantine classic that typically pairs fried onions and lentils with rice. Instead of rice, we've used coarse bulgur, or cracked parcooked wheat, which lends a nutty flavor and texture. The onions are fried i

By Courtney Hill & Julia RackowApril 7, 2020

Lombardy-Style Rice with Chicken

This humble dish from the Lombardy region of northern Italy is known as riso alla pitocca. With familiar flavors and a creamy consistency from the starchiness of Arborio rice, it’s pure comfort food, Italian style. Riso alla pitocca is in some ways si

Mascarpone Mousse (Crema al Mascarpone)

The Italian dessert known as zabaglione, a rich concoction of whipped egg yolks, sugar and sweet wine, is a classic for a reason, but it can be heavy and too sweet and/or boozy. This five-ingredient mascarpone mousse we encountered in Milan is both li

By Julia RackowApril 8, 2019

Melon Salad with Arugula, Pistachios and Goat Cheese

This is a mashup, of sorts, of the Greek classic called karpouzi salata (watermelon salad) and Palestinian salatat jarjeer (arugula salad). Refreshing, summery and colorful, this dish juxtaposes savory, sweet and bitter flavors with crisp, creamy and

Moroccan-Inspired Roasted Spiced Chicken

This recipe is our weeknight adaptation of djej mechoui, which translates from the Arabic as “grilled chicken.” Made the Moroccan way, the bird is seasoned with spices and herbs, along with smen, or fermented butter, before cooking. For our version, w

By Courtney HillApril 6, 2021

Mushroom, Grape and Blue Cheese Tartines

Like our ham, gruyère and asparagus tartines, these tartines make a quick, light meal. The flavors here are savory, sweet, salty and subtly bitter. And with crispness from the bread, juiciness from the grapes and creaminess of the cheese, the contrast

By Courtney HillApril 6, 2021

Niçoise-Style Tuna Sandwiches

Pan bagnat is a sandwich from Nice in southern France. Made with tuna (or anchovies), olives, hard-cooked eggs, tomatoes and Mediterranean vegetables, it sometimes is described as salade Niçoise between pieces of bread. The classic method for making p

By Courtney HillApril 6, 2021

North African Lamb, Chickpea and Bulgur Soup

Chorba frik, a North African soup, was the inspiration for this meal in a bowl. A staple dish during the month of Ramadan, chorba frik typically simmers meat (usually chunks of beef or lamb) with chickpeas and freekeh (green wheat that has been roaste

By Elizabeth MindreauApril 6, 2021

North African Spicy Tomato Shrimp

On the Kerkennah Islands off the coast of Tunisia, seafood often is paired with sauce kerkennaise, a spiced tomato sauce with subtle chili heat. The caraway seeds can be ground in a spice grinder, with a mortar and pestle, or even just chopped with a

By Julia RackowOctober 15, 2019

Orecchiette with Broccolini

Orecchiette with broccoli rabe (orecchiette con cime di rapa) is a signature pasta dish from the Puglia region of southern Italy. We were taught how to make it by Nunzia da Scalo, a cook in Bari, Italy. The bitterness of rabe is challenging for some p

Orecchiette with Coriander and Cherry Tomatoes

This recipe, inspired by an unusual pasta dish we tasted in Puglia, Italy, uses few ingredients but is packed with flavor. We layer in the warm, slightly citrusy flavor of coriander by blooming the spice in oil; most of it is simmered into the sauce a

By Phoebe MaglathlinOctober 16, 2019

Pan-Fried Beef-Filled Pita

Pita bread stuffed with spiced ground beef or lamb and grilled, pan-fried, griddled or baked until the meat is juicy and the bread is toasty-crisp is a Levantine favorite called arayes. For our version, we mash some torn-up pita with juices from the g

Panini with Mortadella, Provolone and Broccoli Rabe

The grilled sandwiches that we know today as panini are believed to have originated in the mid-20th century in Italy’s paninoteche (sandwich shops). Whatever their history, panini offer a tantalizing combination of warm, toasted bread, salty meats and

By Rose HattabaughApril 6, 2021

Pan-Roasted Chicken and Summer Vegetables with Herbes de Provence

Sunny Mediterranean veggies, roasted chicken, and herbs—summer in a skillet.

By Rose HattabaughApril 6, 2021

Pan-Roasted Pork Tenderloins with Apple, Sherry and Smoked Paprika

Our inspiration for a Spanish spin on pork and apples comes from “Tapas: A Taste of Spain in America” by José Andrés. Our version uses pork tenderloins that get a stovetop sear and finish in the oven on a bed of lightly sautéed onion and Granny Smith

Panzanella with Herbs and Mozzarella

This version of the classic Italian bread salad known as panzanella was inspired by a version from “Ruffage” author Abra Berens. We tear the bread into pieces to create more texture. We also quick-pickle red onion in sherry vinegar to add sharp bites

By Courtney HillJune 8, 2020

Pappardelle with Basil, Anchovies and Toasted Breadcrumbs

A recipe from Richard Olney’s classic book “Lulu’s Provençal Table” inspired this superbly flavorful pasta dish. The no-cook sauce, similar to Italian pesto, is made in a food processor and is redolent with the bold flavors of Southern France. We fini

Pasta with Fresh Tomatoes, Capers and Herbs

The tiny Italian island of Pantelleria off the coast of Sicily is the home of pesto pantesco, a puree of fruity olive oil, fresh tomatoes, leafy herbs, briny capers and pungent garlic. For a quick, summery dinner, we deconstructed the pesto and create

By Elizabeth MindreauApril 6, 2021

Pasta with Italian Sausage, Tomatoes and Eggplant

This pasta dish, loosely based on a sausage and eggplant ragù we tasted on a recent visit to Sicily, is ideal for summer: it uses in-season tomatoes and eggplant, and because the pasta is cooked directly in the sauce, there’s no need to heat up the ki

By Courtney HillJune 8, 2020

Pasta with Sausage and Broccoli Rabe

Orecchiette, or pasta resembling “little ears,” is the classic choice for this dish; its cup-like shape is ideal for catching bits of the broccoli rabe. If you can't find orecchiette, campanelle is a good substitute; it cooks in just about the same ti

By Diane UngerFebruary 4, 2019

Pasta with Sausage and Porcini Mushroom Ragù

Our weeknight-simple, tomato-free ragù, packed with Italian sausage and meaty, umami-rich dried porcini mushrooms, comes together in just 45 minutes.

By Courtney HillApril 6, 2021

Pasta with Spiced Eggplant and Roasted Peppers

This eggplant pasta, based on Greek pseftopetinos, is not unlike how tomato sauce brings a balance of sweetness and tang, but with layers of complexity.

By Courtney HillApril 6, 2021

Pasta with Tomatoes, Orange and Olives

This vegetarian pasta dish is loaded with the robust flavors of the Mediterranean. It’s a riff on a recipe from “The Italian Country Table” by Lynn Rosetto Kasper, who found inspiration for the citrusy, savory tomato sauce in the markets of Siracusa,

Pearl Couscous “Risotto” with Broccoli Rabe

We “risotto-ed” couscous (pasta risotto!) for a rich, creamy, vegetarian bowl of comfort.

Penne with Pancetta, Provolone and Salami (Penne alla Silana)

This substantial pasta dish comes from the Sila area of Calabria in southern Italy, a region known for bold, intensely flavorful ingredients. Pasta alla silana combines cured meats and two kinds of cheese, along with tomatoes, chili and onion. Classic

By Rose HattabaughJune 11, 2021

Pita, Chickpea and Herb Salad with Tahini Yogurt

Fatteh turns stale pita bread into a satisfying toasty salad, topped with warmed chickpeas and garlic-spiked yogurt.

By Courtney HillApril 6, 2021

Pizza with Salami and Smoked Mozzarella

This focaccia-like salami pizza, inspired by Sicily and Rome’s pizza al taglio, comes together easily on a weeknight with store-bought dough and a sheet pan.

Plum Cake with Spiced Almond Crumble

This elegant plum cake, with a plush, sour cream-enriched crumb, uses Middle Eastern-inspired spicing—warming cardamom, cloves, allspice, and coriander. The sweet-tart fruit melds into the cake.

By Rose HattabaughJuly 28, 2021

Pork Tenderloins with Sun-Dried Tomatoes and Green Olives

“Double the topping; you won't be sorry,” a reader writes of these pork tenderloins, topped with a relish-like pan sauce of sun-dried tomatoes and olives.

By Courtney HillApril 6, 2021

Pork Tenderloins with Fig-Olive Relish

Classic Provençal tapenade is briny and umami-packed, and it inspired this recipe. To create a savory-sweet flavor profile that pairs well with lean, mild-tasting pork tenderloin, we use fig jam as a base and stir into it some of the ingredients that

By Rose HattabaughApril 6, 2021

Pork with Kale, Red Wine and Toasted Garlic

This one-pan dinner is an adaptation of a recipe for braciuole nella scamerita from Artusi’s “Science in the Kitchen and the Art of Eating Well,” a landmark Italian cookbook that was first published in 1891 and remains in print today. Whereas Artusi i

By Rose HattabaughApril 6, 2021

Provençal Braised Chicken

Think of this dish as bouillabaisse made with chicken instead of seafood. Fresh fennel, garlic, white wine, orange zest and saffron give the braise rich, heady perfume and an unmistakably Mediterranean flavor. Any unoaked dry white wine works well her

Quick Hummus Masabacha

Masabacha is a type of hummus in which whole chickpeas are dressed with tahini, lemon and olive oil. No food processor or blender needed, so if made with canned chickpeas—as we do here—it’s a breeze to assemble. We simmer the canned chickpeas with gar

Red Wine Risotto with Beans and Capicola

In the Piedmont region of northern Italy, panissa refers to a risotto-like dish made hearty by the addition of beans and a type of local salami called salam d'la duja. (Panissa is an entirely different food in neighboring Liguria—it’s a chickpea-flour

By Courtney HillApril 6, 2021

Ribeye Steaks with Green Olive-White Wine Pan Sauce

This is a riff on a dish from the new edition of “Spain: The Cookbook” written by Simone Ortega and first published in Spain in 1972. The 1,080-recipe tome has since become a bible of Spanish home cooking. We use pimento-stuffed green olives to add po

Rice Salad with Tomatoes, Capers and Olive Oil Tuna

Inspired by a rice salad from “Essential Pépin” by Jacques Pépin, this grain-based dish is replete with bold Provençal flavors such as capers and olives. It’s fresh and light, yet substantial and satisfying. To minimize its starchiness, we cook the ri

Rigatoni with Artichokes, Basil and Pecorino

We love a light, lemony, herbal rigatoni. Our weeknight adaptation of Bari, Italy’s artichoke pasta is just that. OR This light and fresh pasta is inspired by Bari, Italy’s artichoke pasta. Prep is a breeze—chopping basil is as hard as it gets.

By Diane UngerApril 13, 2020

Rigatoni with Pistachio, Ricotta and Herb Pesto

A rich, creamy combination of pistachios and ricotta cheese, inspired by Sicilian cuisine.

Roasted Butternut Squash with Chickpeas, Herbs and Tahini

This colorful vegetarian dish, inspired by a recipe in “The Lebanese Kitchen” by Salma Hage, matches the sweetness of roasted butternut squash and shallots with a tangy, nutty lemon-tahini dressing. We toss the squash and shallots with tahini and oil

Roasted Vegetables with Cilantro Yogurt

The Turkish vegetable medley called turlu turlu, often described as spiced-up ratatouille, inspired this recipe. The vegetables are sometimes stewed, sometimes roasted; we chose the latter approach, as we’re fond of the browning and flavor concentrati

By Courtney HillApril 6, 2021

Roman Beans with Pancetta and Seared Radicchio

In the Veneto region of northeastern Italy, the combination of beans and radicchio is classic. For this warm salad-like dish, we cut radicchio into wedges and sear it to mellow its bitterness and soften its texture so the leaves meld nicely with tende

Saffron Risotto (Risotto alla Milanese)

In Milan, at Trattoria Masuelli San Marco, our editorial director J.M. Hirsch tried a saffron-flecked risotto that “lingered in taste memory” so much that he cancelled his dinner plans the following night.

By Julia RackowAugust 6, 2018

Sardinian Herb Soup with Fregola and White Beans (S’erbuzzu)

Traditionally, the Sardinian soup called s’erbuzzu is jammed with wild herbs and greens—sometimes more than 17 varieties. And with both fregola (a pea-shaped Sardinian pasta) and white beans in the mix, the soup—which we learned from Chef Luigi Crispo

By Courtney HillFebruary 10, 2020

Sautéed Cod with Zhoug

Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is said to have Yemeni origins, but it is popular throughout the Levant and Middle East. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh

By Courtney HillApril 6, 2021

Scallops al Ajillo

Gambas al ajillo, or shrimp with garlic, is a popular Spanish tapa. For a new take on the classic, we swapped sweet, buttery sea scallops for the shrimp and created a portion generous enough to be served as a light main course. Look for U15 sea scallo

By Courtney HillApril 6, 2021

Seared Pork Chops with Fennel and Herb Salad

We had in mind Italian porchetta—spit-roasted pork seasoned with herbs, fennel and garlic—when seasoning these pork chops, but we narrowed the ingredients to those best suited for searing on the stovetop. We finish the chops with a simple lemon-accent

By Rose HattabaughApril 6, 2021

Seared Pork Tenderloin with Smoked Paprika and Oregano

In the Extremadura region of Spain that is home to pimentón de la vera, or Spanish smoked paprika, we were taught that exposure to high heat blunts the spice’s unique earthiness, smokiness and notes of fruit and tobacco. This recipe illustrates how to

By Courtney HillFebruary 10, 2020

Shrimp and Couscous with Tomatoes and Toasted Almonds

The city of Trapani, Sicily, is closer to North Africa than it is to mainland Italy, so it’s no surprise that Trapanese cuisine is strongly influenced by Moorish flavors and ingredients. Couscous alla trapanese combines the couscous and spices of the

Shrimp with Orzo, Tomatoes and Feta

Shrimp with feta, or garides saganaki, is a Greek classic. Adding orzo pasta and spinach to the combo, as we do here, yields a superb meal-in-one. Credit for the idea goes to chef Michael Psilakis and a recipe from his book, “How to Roast a Lamb.” Sea

Shrimp with Ouzo, Orange and Oregano

In a recipe from “How to Cook a Lamb,” Michael Psilakis butter-braises snails with ouzo, a potent anise-flavored Greek spirit, along with bright, bracing citrus (both orange and lemon). We borrowed the ouzo-orange combination to make a delicious sauce

Soupe au Pistou

Provençale soupe au pistou is a humble and hearty vegetable, bean and pasta soup. Pistou is a coarse puree of basil, garlic, cheese and olive oil similar to Italian pesto. It's used as a finishing touch to infuse the soup with heady herbal notes and b

By Courtney HillFebruary 4, 2019