This frittata is a marriage of ideas gleaned from two similar dishes tasted in the Piedmont: a delicious zucchini and herb "frittela" at the restaurant Guido in Costiglioli d'Asti and a spinach "frittatini" (both were miniature frittate) at the humble but superb Osteria dell'Unione in Treiso.
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.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.