Poisson à la Niçoise
Typical Niçois ingredients—including tomatoes, fennel, anchovies and olives—flavor this dish from Auberge des Arts. At the restaurant it's made with red mullet (rouget), which is a local fish. We've substituted red snapper.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This marinara sauce is great tossed with any pasta for a quick and easy weeknight dinner that will leave you thinking, “Why didn’t anyone try this sooner?”
This side dish is flavorful enough to also serve as a main course.
Love a tuna melt? Meet your new favorite nachos—fast and filling all thanks to tinned fish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.