Mediterranean

This straightforward leg of lamb recipe uses a simple mix of garlic and rosemary to flavor the meat, making a perfect centerpiece for any holiday meal.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

This delicate soup relies on egg yolk and cornstarch prevent the yogurt from curdling as it cooks.

Use this master formula as your guide—but feel free to get creative with the add-ins. A dried chile? Sure! A few sprigs of herbs from your windowsill? Why not?

Halloumi and mint are a classic Cypriot flavor combination and they meld so perfectly together. This recipe is inspired by my hosts at the Bougainvillea Guesthouse in North Nicosia, who greeted me with a plate of these when I checked in, tired and weary, after an international flight.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

Very loosely inspired by Lebanese fattoush, this is one of those dishes where you want to use only the ripest, most fragrant tomatoes in the bunch.

These turkey burgers are my nod to the Mediterranean, packed with fresh herbs, lemon, and red onion.

In this recipe, white fish gets smothered in a garlicky olive paste, then wrapped in chard leaves before simmering in a lemony, cilantro-laced sauce.

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Bell peppers get sweet and silky when they slow-roast. Then use them to top ricotta toast, or serve as a hands-off side, or chop them up and mix into your lunch bowl.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

For a great farro salad, follow this formula: farro plus roasted veggies, a bright herb, a crunchy nut or seed, some creamy cheese, and a zingy dressing.

Don’t let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Shellfish and pork are a power duo. The backbone of this clam toast is a salty-sweet pancetta soffritto with onions, fennel, and lemon zest, which add a sweet, bright flavor.

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Spiced grains, roasted peak-season vegetables, and a lemony garlic dressing make this a stand-out side dish that doubles as a satisfying lunch.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to super-smooth, aerated hummus.

Baking a salad might make you nervous, but a quick moment in the oven will only wilt the greens slightly and yet melt the cheese so that it cloaks the greens nicely.

Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors. The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

An elegant Mediterranean-inspired fish dinner with green beans, tomatoes, and olives is just a push of the microwave button away.