Mediterranean

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

With flash-seared squid, tomatoes, olives, parsley, and a tangy lemon vinaigrette.

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

This classic but flexible French bouillabaisse recipe is all you need to bring the iconic seafood stew of Marseille to your table.

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

These turkey burgers are my nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.

Toasting the pine nuts until they’re properly golden brown to the center and not just on the surface is key in coaxing out maximum flavor. That said, pine nuts are expensive and can burn, so keep a close eye on them as they cook.

In this recipe, white fish gets smothered in a garlicky olive paste, then wrapped in chard leaves before simmering in a lemony, cilantro-laced sauce.

Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.