Mediterranean

You don't need to get fancy with bouillabaisse. This version of the French fisherman's stew liberates you from having to buy up the entire fish counter—just choose any two or three of the fish and shellfish options listed below.

Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.

Find rose-petal syrup at ethnic food shops (or online at Kalustyans)—it's a deep red-colored liquid commonly served in the eastern Mediterranean. For quick drinks, mix it with soda or milk. Be sure not to confuse this syrup with rose water, though. If you are going to use flowers for decoration in the punch, be sure that they are edible and not treated with pesticides. Most good produce shops will stock chrysanthemums and orchids—both are good for sweet foods. Edible violets and pink roses can be found in some florists or farmer's markets.

No need to trouble yourself about presentation with these tapas-style hors d'oeuvres. Simply toss steamed mussels in a vinaigrette with piquillo peppers, toasted almonds, and serrano ham, then nestle them back into their shells. They're lovely on the plate—and easy to eat.

This recipe is from Suzanne Goin, chef and owner of Lucques and A.O.C. restaurants in Los Angeles. It's great with her Moroccan menu in the October 2006 issue of Bon Appétit, or with just about any Mediterranean or Middle Eastern meal.

Tender chunks of lamb served kebab-style are paired with a traditional Mediterranean-inspired salad in this simple grilled dish.

Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book The Slow Mediterranean Kitchen. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. In Morocco, this thick puree of greens with herbs and olives is made with a local mallow leaf called baqqula. My equivalent is a combination of greens: spinach or chard, celery, cilantro, and parsley, cooked down to a luscious, thick, dark jam perfumed with spices and heady with smoky tones. In Morocco, our housekeeper, Fatima, prepared this jam in a shallow clay tagine set over charcoal embers. As a result, the greens developed a smoky flavor. I use readily available Spanish pimentón de la Vera to infuse a similar smoky quality. The greens are first steamed over boiling water to preserve flavor and color, then they're slowly fried in a skillet until all the moisture has evaporated. Greens cooked this way become quite delicious. The addition of some chopped oily black olives improves the texture. The jam will keep for up to 4 days. When you wish to serve it, simply thin to a spreadable consistency with water and olive oil and use as a spread or dip. It goes especially well with an earthy flavored semolina flatbread baked on stone or cast iron.

Editor's note: The recipe and introductory text below are excerpted from Paula Wolfert's book The Slow Mediterranean Kitchen. Wolfert also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. Here's a fast bread for slow foods. Small as a pancake, these easy-to-make, grainy-textured griddle breads are similar to those sold on the streets of Casablanca and Tunis. No yeast is required. A combination of coarse semolina and fine pasta flour provides a butter-colored interior and blotchy black exterior. Serve these breads as a hot hors d'oeuvre with North African herb or tomato jams or for breakfast brushed with butter or argan oil and honey.

Canned artichoke hearts give this dish a Mediterranean flavor without the work involved in preparing fresh ones.

Slow-cooking these colorful vegetables renders them soft and silky. And serving them Mediterranean-style — at room temperature — makes entertaining easy, because you don't have to run back and forth between the table and the kitchen.

This Mediterranean dish can be served with bread or crackers as a meze (appetizer), and it's also great as a sandwich filling.

An intense Mediterranean topping really brightens the flavor of this fish.

We've lightened traditional meatballs with veal and added Mediterranean accents to achieve a bright, springtime flavor. Chicken broth and matzo meal take the place of milk and bread crumbs to keep the meatballs exceptionally tender.

The secret to this healthy dish's deceptively rich taste? Cheeses that are loaded with flavor but light on fat. Chef Gonzalo Mendoza further reduces the fat content by lining the pan with thinly sliced potatoes instead of piecrust (which typically contains a lot of butter or lard) for a big fat-calorie savings. The spinach, tomatoes, and onion add nearly 8 grams of fiber to every hearty slice.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. This recipe originally accompanied Tapenade Goat-Cheese Crackers.

Also nice with crudités and grilled chicken.

Can be prepared in 45 minutes or less but requires additional unattended time.