After a long winter, the world is turning back to green. Asparagus is shooting to the sky and curly pea tendrils seek out the sun, promising a near-future of farmers’ markets and tender fruits and veggies. To inspire you, here are some of the recipes we spend all year waiting […]
Makes 22 rolls Found in the pasta aisle of many supermarkets, durum flour—a wheat flour high in protein and gluten strength—contributes a slight yellowish hue to these aromatic rolls. The flavors of chopped rosemary and olive oil conjure up thoughts of the Mediterranean. Whether the dough is shaped into a […]
Makes 4 to 6 servings For The Preserves Ingredients 1 tablespoon extra-virgin olive oil 1 tablespoon chopped shallot 1 cup chopped dried figs 1 tablespoon chopped fresh rosemary 1/2 cup Marsala wine 1/2 cup water, or as needed For The Dough Ingredients 1 1/2 cups all-purpose flour 1 1/2 cups […]
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.
Makes 5 servings Ingredients 1 cup vegetable oil 1/4 cup soy sauce 2 tablespoons fresh lemon juice 2 tablespoons minced garlic, divided use 1/2 teaspoon crushed fennel seeds 1 tablespoon minced rosemary 2 zucchini, cut on the diagonal into 3/4-inch-thick slices 3 eggplants, cut on the diagonal into 3/4-inch-thick slices […]
Makes 1 serving Cocktail Rosemary Simple Syrup Makes about 2 cups
Makes 4 to 6 servings This is a classic Italian dish that showcases chickpeas and a flavorful broth. You can cook the chickpeas a day or two ahead, and then the dish will come together in a flash for a busy weeknight. Ingredients 1 lb dried chickpeas (about 2 1/2 […]
Makes 6 servings Substitute any color onion for the shallots, if needed (you’ll want about 1/3 cup finely chopped) or chicken broth in place of the beef broth. The herbs are a welcome addition, but you can still make this dish if you don’t have any on hand.
Makes 6 servings
Makes 12 servings This recipe is adapted from the menu of the Gatehouse restaurant on the CIA’s Napa campus in St. Helena, California. It is sweet and savory (mostly sweet!) and is the perfect way to showcase in season strawberries, though we think peaches would also be delicious. The whipped […]
Makes 4 servings If you like sweet but not spicy, skip the chili oil step. If you can’t get your hands on fresh figs, you can use fig jam, sliced berries, or peaches. For a vegetarian version, try adding salted nut butter or grilled eggplant. Ingredients 1/2 cup olive oil, […]
Makes 6 servings Ingredients 2 cups pitted kalamata or other cured black olives 3 anchovy fillets, drained 2 tablespoons capers, rinsed 2 garlic cloves, minced 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon chopped parsley, rosemary, or basil Directions Put the olives, anchovy fillets, capers, and garlic […]