Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Easy lemon icebox pie recipe with a graham cracker crust and whipped cream topping.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Tangy and sunny, this curd can be made with either fresh or frozen pulp.
We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.