Mint and capers grow everywhere on Sicily, and anchovies are always available. Here they enhance another island crop: artichokes.
This speedy Spanish dish of shrimp cooked in olive oil and garlic can be a main or appetizer. It all depends on how you dress it up.
This side dish is flavorful enough to also serve as a main course.
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
Shrimp, fennel, and mushrooms make for an impeccable version of this light and crispy Italian starter.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
A lofty popover replaces pie crust in this vegetarian pot pie filled with potatoes, carrots, celery, peas, and asparagus.