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A comprehensive collection of recipes that span the entire Mediterranean region—from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon.
There isn’t a single ‘diet’ that encompasses the entire Mediterranean region—spice-laden dishes of Morocco bear little resemblance to the lemon- and caper-laced cuisine of southern Italy. Rather, Mediterranean cooking is about what these cuisines have in common: a daily emphasis on vegetables and fruits, beans and lentils, whole grains, more seafood than meat and poultry, and heart-healthy olive oil. Fresh, high-quality ingredients and simple preparation techniques let the extraordinary flavors shine.
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Pan-Roasted Swordfish with ChermoulaWe took our fish to the next level by serving it with chermoula, a zesty Moroccan dressing. |
Fava Bean and Radish SaladThese Italian-named earthy beans are favored throughout the Mediterranean and date back to ancient times. |
Red Lentil Soup with North African SpicesThe mild flavor of red lentils do not require a bit of embellishment, so we started by sautéing onion in olive oil and used the warm mixture to bloom some fragrant North African spices. |
Marinated Green and Black OlivesWe opted for olives with pits, which have better flavor than pitted ones, and found that tasters preferred brine-cured olives to salt-cured for their subtler flavors. |
Bring the Mediterranean–from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon–into your kitchen with more than 500 fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.
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