The chefs who tend to receive the most attention and adoration are the ones who make us feel like we're part of the table. Even if you can't travel to London to physically eat at Yotam Ottolenghi and Sami Tamimi's restaurants, flipping through their cookbooks and cooking your way through them is enough to feel like the chefs have pulled out a chair for you. And that's exactly what these Mediterranean chefs have intended. While in New York for the New York City Wine & Food Festival, the guys stepped away from the kitchen to talk about their latest American cookbook release, which ingredients we need to know about, and their upcoming cookbooks and restaurants.
Like many, I gobbled up Yotam Ottolenghi and Sami Tamimi's cookbooks Plenty and Jerusalem. Plenty's spicy mango and cabbage slaw is a particular favorite of mine . . . So as soon as I heard that the duo would be releasing a US edition of Ottolenghi (their first cookbook), I preordered a copy. Fast-forward to over a year later when a mysterious package arrived on my desk. Inside was the best sort of surprise: the long-awaited, much-pined-over volume. I tabbed page after page (think sumac- and za'atar-crusted roast chicken and a salad of peaches paired with speck and orange water), but I kept flipping back to this tahini-drizzled eggplant recipe.
If you're taking the time to make your own hummus, why not go the extra mile and serve it with homemade pita chips? They're so easy to make, you practically don't even need a recipe! The best thing about baking pita until it's toasted and crunchy is that you control the seasonings. Depending on what you serve it with, adjust the spices to mimic the flavors in the dip. I offered these chips with red pepper hummus packed with lots of garlic, so before baking, I dusted the triangles of pita with salt, pepper, and garlic powder. Get the uncomplicated method now.
My favorite Greek condiment is tzatziki, a cooling sauce that's served with grilled meat, souvlaki, and gyros. It's made with Greek yogurt that's been strained, so it has a super thick texture, and cucumbers. This recipe calls for dill, but you can add whatever herbs you have on hand. Parsley works well as does mint and basil. Check out the method after the break.
Crowd-pleasing, easy to make (the components can even be prepped ahead of time), and full of bold flavors, this Mediterranean take on 7-layer dip is just the ticket for casual Summer entertainment. Serve this hummus and pesto-based appetizer with pita chips or crudités and be prepared for it to be devoured with relish. Watch the video to see how it's done, then print out the recipe and get dipping.
I love artichokes in pasta, and this light and well-balanced recipe makes an impressive dinner without much effort or time.
Sometimes the simplest pasta dishes done right can surpass the complicated ones, and this is one such case. Crispy chicken cutlets lightly battered and seasoned pair perfectly with the tangy caper and artichoke pasta. And when season and time permits, you can always use fresh artichoke hearts.
For the recipe, keep reading.
There's no denying the health benefits of the Mediterranean diet, and the fact that the dishes taste so delicious is a major bonus. You might not be able to travel to the waters of Greece or Italy, but you can still get the yum factor right at home with these recipes rich in nuts, vegetables, beans, olive oil, and fish. You'll want to try them ASAP, since many are springtime staples.
About once a month or so, I like to make a quiche. Sometimes I'll bake my own pie crust, but other times, when I'm in a hurry, I'll use a premade one from the store. The thing I love about quiche is its timelessness.
It can be enjoyed at breakfast, lunch, or dinner. I've even eaten a cold slice as a snack in the afternoon! It's also a great way to use up old and leftover ingredients.
This Mediterranean-inspired quiche is my latest favorite recipe. It's a perfect easy meatless meal, and it's so good you may end up eating half of one quiche in a sitting!
The filling is a combination of sautéed onions, zucchini, red peppers, and sun-dried tomatoes; gruyere and goat cheese provide a luxurious richness. To give it a try, read more
This may sound blasphemous, but I've never been quite able to get behind classic seven-layer dip. Don't get me wrong: I understand the appeal and then some. Heck, I wish I were as smitten with it as its many ardent fans are, but it's just not my cup of tea. So when I stumbled across this Mediterranean take on the iconic Super Bowl treat on one of my favorite blogs, I knew it was high time I got my offset spatula at the ready.
What I didn't anticipate was just how much I would adore this tangy, garlic-heavy appetizer. I'm only a hair embarrassed to say that I managed to polish off half the platter in one sitting. Each bite's ever-so-slightly different makeup makes it easy to keep coming back for just one more bite, and do so I did . . .
Meat isn't a necessary component of alfresco entertaining; one can easily host a complete vegetarian barbecue, and I've got the perfect menu to prove it! This feast takes its inspiration from the simple but scrumptious cooking found in the countries near the Mediterranean sea. To ensure that you spend as little time as possible in a hot kitchen, most of the dishes can be assembled in advance and are cooked on the grill. If you're in need of a laid-back vegetarian menu for an upcoming party, read on for inspiration.