Yields 8 portions DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In
Capellini with Clams, Bottarga, and Preserved Meyer Lemons
Makes 5 servings This capellini and clam dish is just a little different than the usual spaghetti with clam sauce. Bottarga is smoked, dry-cured tuna roe and it adds a delicious new twist to this dish. The preserved Meyer lemons add a little aromatic acidity to balance the clams and […]
Chicken Tagine With Apricots & Golden Raisins
Makes 4 to 6 servings Chef’s Notes: If dried limes are unavailable, preserved limes are a good substitute. You can braise this stew on the stovetop over medium heat as described above, or you can cook it in a 350° to 375°F oven in a large, oven-safe, heavy-bottomed pot or enameled […]
Chicken Thighs with Green Olives
Makes 4 servings The saffron in this recipe is subtle in flavor and color, so if you don’t want to splurge, you can skip it entirely. For olives, Castelvetranos are plump and fruity, which works great in this dish, but there is no bad olive, so choose whatever variety you like […]
Exploring Mediterranean Cuisine: France
The term Mediterranean cuisine might leave anyone living in one of the many countries that surround the Mediterranean Sea scratching their heads. This is because the region is culturally and geographically diverse; twenty-one countries border the Mediterranean, among them France, Italy, Spain, Greece, Turkey, Syria, Algeria, and Egypt. What we consider Mediterranean cuisine […]
Falafel
Makes 8 portions Chef’s Note: When grinding the soaked legumes, the fine disk of a meat grinder is preferable to a food processor. If using a food processor, it’s easy to over- or under-process the ingredients, which results in an unpleasant texture either way. DISH Member Login Forgot Password? Forgot […]
Fattoush Salad
Yield: 10 portions Lime-Vinaigrette
Gnocchi with Duck Ragoût
Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.
Greek-Style Sauce
Makes 1 1/2 cups DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In
Green Lentils With Chard & Lemon
Makes 6 to 8 servings Chef’s Note: To cut leaves into chiffonade, strip the leaves off their stems. Stack the leaves, roll up, and cut crosswise into thin ribbons. DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your […]
Grilled Artichokes with Romesco Sauce
Makes 5 portions If you’ve never grilled an artichoke, prepare to be hooked. Their unmistakable flavor and creamy flesh is made all the more crave-worthy when slightly charred. It is the ideal accompaniment to savory romesco sauce, but you’ll enjoy it drizzled with tahini, garlic aioli, or even just a […]
Grilled East Mediterranean Cheese with Tomatoes
Makes 4 servings Inspired by the classical cheese saganaki from Greece, this recipe features grilled haloumi cheese. For the traditional saganaki, which literally translates into “little skillet,” the cheese is commonly sautéed or pan seared. Haloumi cheese, a firm, relatively salty cheese originally from Cyprus, is popular in many Middle […]