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43 stories for“Mediterranean”

The secret to restaurant-quality hummus at home: skinned chickpeas, proper tahini blending, and understanding how warmth transforms texture into pure silk.

Nov 22, 2023

Recipes

Avgolemono: The Greek Soup That Teaches the One Technique Every Cook Should Know

Chicken broth, rice, eggs and lemon, brought together into something silky without a drop of cream. The whole dish turns on tempering the eggs so they thicken rather than scramble, and once learned that skill goes everywhere.

Sep 6, 2026

Recipes

Pesto alla Genovese in a Mortar, With the Trofie, Potatoes and Green Beans It Was Made For

The Genoese sauce is seven ingredients pounded, not blended, and in Liguria it dresses a short twisted pasta cooked in the same pot as potatoes and beans. Why the mortar matters, what the official recipe specifies, and how to keep it green.

Sep 6, 2026

Recipes

Gazpacho Andaluz: Bread, Oil, Vinegar and Garlic Were the Soup Before the Tomato Arrived, and They Still Are

The cold soup of southern Spain is an emulsion, not a blended salad. The bread and oil give it body, the sherry vinegar gives it its edge, and the tomatoes have to be the best of the year. A recipe for the heat, and the two cousins worth knowing.

Sep 6, 2026

Recipes

Authentic Lebanese Mujadara: Lentils and Rice Done Right

Master this beloved Lebanese pilaf of brown lentils, caramelized onions, and fluffy rice. A peasant dish elevated by technique and care.

Sep 15, 2023

Recipes

Fattoush Lebanese Salad: Fresh Vegetables and Crispy Pita

This iconic Lebanese salad transforms leftover pita bread into crispy shards that crown bright vegetables and tangy sumac dressing.

May 17, 2024

Recipes

Greek Moussaka: Eggplant and Béchamel Layers

Greece's most celebrated casserole: tender eggplant and potatoes layered with spiced meat sauce and creamy béchamel, baked until golden.

Jul 17, 2024

Recipes

Panzanella Is a Salad Built to Use Up Stale Bread, and the Tomatoes Came Later

The Tuscan bread salad predates the tomato in Italian kitchens; the original was bread, onion, oil and vinegar. The version everyone now makes adds ripe tomatoes and cucumber, and the argument is whether to soak the bread or toast it. Both, done right.

Sep 6, 2026

Recipes

Gigantes Plaki: The Greek Baked Beans That Make a Case for Dried Beans Over Tinned Every Time

Giant runner beans from the lakes of northern Greece, soaked overnight, simmered until tender and then baked slowly in tomato, onion, dill and a great deal of olive oil. A vegan main, a meze, and the best argument for the dried bean aisle.

Sep 6, 2026

Recipes

Spanakopita Done Properly: Squeeze the Spinach, Buy Real Feta, and Stop Being Afraid of Filo

The Greek spinach and feta pie fails for two reasons: wet spinach and cheap cheese. Fix both and the filo takes care of itself. A full-tray recipe with dill, spring onions and a properly crisp top, plus the rules for handling the pastry.

Sep 6, 2026

Recipes

İmam Bayıldı: The Turkish Aubergine Dish Named for a Man Who Fainted, and the Olive Oil That Explains Why

Whole aubergines split, stuffed with slow-cooked onion, garlic and tomato, and braised in olive oil until collapsing. Served at room temperature, entirely vegan, and one of the great dishes of the Ottoman kitchen. The legend, the method, and the oil.

Sep 6, 2026

Recipes

Warak Enab Lebanese Stuffed Grape Leaves: Tender and Aromatic

Tender grape leaves stuffed with spiced rice and beef, then simmered in a lemony broth. A patient dish that rewards slow cooking and care.

Jan 30, 2025

Recipes

Tortilla Española: Six Eggs, Three Potatoes, a Great Deal of Olive Oil and One Nerve-Testing Flip

The Spanish potato omelette is the national dish every household makes differently and makes well. The potatoes are poached in oil rather than fried, the onion is a matter of civil dispute, and the centre should be just set. Step by step.

Sep 6, 2026

Recipes

Authentic Lebanese Tabbouleh: Parsley Salad Proper

The real Lebanese tabbouleh is parsley, not bulgur. Learn the hand-chopping technique and why resting time makes this salad sing.

Jan 10, 2024

Recipes

Chickpea Tuna Salad: Hearty, Plant-Based Texture

Mashed chickpeas replace fish in this quick, protein-packed salad. Tangy, crunchy, and ready in under 10 minutes for lunch.

Jan 12, 2024

Recipes

Authentic Falafel: Crispy Chickpea Fritters from Dried Beans

Real falafel starts with dried chickpeas, soaked but never cooked. The difference between homemade and store-bought is the crispy exterior and light, fluffy center that only proper technique delivers.

Mar 18, 2024

Recipes

Chicken Shawarma: Oven-Roasted Spiced Chicken at Home

Without the rotating spit, home cooks still achieve restaurant-quality shawarma through high-heat roasting and a broil finish. Marinated, caramelized, and sliceable, it's worthy of your best pita.

Apr 20, 2025

Recipes

Turkish Menemen: Scrambled Eggs with Tomato and Peppers

A Turkish breakfast classic that transforms simple vegetables and eggs into something aromatic and deeply satisfying. Gentle heat and fresh herbs make this one-pan dish shine.

Sep 25, 2024

Recipes

Cumin, Coriander and Fennel: The Ayurvedic Tea That Is Three Seeds and Hot Water

CCF tea is probably the most widely prescribed thing in a modern Ayurvedic clinic. It is also three common spices in water, which makes it a useful test of what such a drink can and cannot be claimed to do.

Sep 4, 2026

Recipes

The Oldest Written Hummus Recipe Is Egyptian, From a Cookbook Roughly Seven Hundred Years Old

It contains four things and one of them is not optional. The supermarket version usually gets the ratio wrong, the ownership argument is genuinely political, and the earliest written record does not point where most people expect.

Aug 21, 2026

Recipes

Ratatouille Confit Byaldi: Elegant Vegetable Tian

Thomas Keller's refined ratatouille: precision-sliced vegetables arranged accordion-style and baked slowly until they confit together in perfect harmony.

Apr 15, 2025

Recipes

Freekeh Risotto: An Ancient Levantine Grain Meets Italian Method

Green wheat harvested early and burned in the field, cooked with the patience Italians give arborio. Smoky, chewy and considerably harder to overcook than rice.

Jul 30, 2026

Recipes

The Same Beans, Four Countries, Four Different Breakfasts

Egyptian ful is crushed, oily and cumin-heavy. Lebanese ful keeps chickpeas in it and more lemon. Sudanese ful arrives under cheese. The bean is the same and almost nothing else is.

Aug 15, 2026

Recipes

Shakshuka: Eggs Poached in Spiced Tomato Sauce

This Middle Eastern and North African classic transforms tomatoes, spices, and eggs into something elegant enough for company but easy enough for any night. Serve it straight from the pan with crusty bread.

Jan 10, 2024

Recipes

Where Shakshuka Actually Comes From

Tunisia has the strongest claim, the name means roughly a mixture, and no version of the dish can be older than the sixteenth century. The argument about who owns it is really about something else.

Aug 14, 2026

Recipes

Za'atar Is a Herb, a Blend and an Argument About Land

The same word means a wild hillside herb and the sesame-and-sumac mixture made from it. Knowing which one a recipe means is the difference between a good jar and a disappointing one.

Aug 13, 2026