Displaying results 1 - 25 of 72 for mediterranean cuisine. Subscribe to this search
Fantasizing about throwing a big holiday bash but fearful you'll spend the whole party — or worse, the whole week — in the kitchen prepping? We've got you covered.
Stop fussing over whether to prepare your Thanksgiving stuffing inside or alongside the turkey. Your life will be so much easier if you just embrace the wonder that is casserole dish stuffing.
A chicken Parmesan that's big on flavor, but not on fat? It's easier — and more weeknight-friendly — than you might think.
Spaghetti with clams — or spaghetti alle vongole to the Italians — is one of my favorite dishes: simple, flavorful and satisfying.
Rosh Hashana typically is a solidly autumnal holiday, falling sometimes as late as October. But this year, the Jewish New Year comes early — the first week of September, a time when summer's bounty is still fresh for much of the country.
Have you noticed how big and bold and robust salads have become? It's as though salads no longer can be content to be on the side and complement the rest of the meal.
My mother loves tabbouleh. And given how healthy it is, it's not such a bad food to love. Except that she made it a lot. As in, after I moved out, I avoided it at all costs. I'd grown up with a tabbouleh overload.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
This is the perfect dish for a weeknight dinner in late summer, particularly as the kids start heading back to school and family schedules get crazy again. The recipe calls for just a handful of ingredients that can all be pulled together in the time it takes to boil water.
Though everyone seems to have a different way of spelling tabbouleh — toubouleh? tabouli? — more and more people do seem to agree that this delicious Middle Eastern salad of bulgur wheat tossed with cucumbers, tomatoes, herbs, olive oil and lemon juice is delicious. It helps that it's also healthy and quick to prepare.
PARIS — Scrapings from the bottoms of 2,500-year-old pottery containers have shed new light on the origins of French winemaking.
Not so long ago, there was a certain image associated with being vegetarian. It usually involved Birkenstocks, lentil loaf and an agenda.
One-pot chicken that is a blast of savory goodness
This one-pot chicken dinner by Kentucky chef Edward Lee blends a staple of Southern cooking — fried chicken — with two deliciously savory Asian ingredients, salty miso and a half pound of shiitake mushrooms. Together they produce a chicken that is tender and wildly flavorful with a thick sauce that is good enough to eat by the spoonful.
Though the recipe calls for bone-in, skin-on chicken thighs, we also tested it with boneless, skinless thighs and found it just as delicious.
Start to finish: 1 hour 15 minutes (30 minutes active)
1/2 cup all-purpose flour
1 teaspoon kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
4 bone-in, skin-on chicken thighs
2 tablespoons vegetable or canola oil
2 cups chopped yellow onions
1 tablespoon minced garlic
1/3 cup bourbon
2 cups chicken stock
1/2 cup orange juice
2 tablespoons soy sauce
1 tablespoon dark miso
8 ounces shiitake mushrooms, stems discarded, thinly sliced
Cooked rice, to serve
In a large bowl, mix together the flour, salt, cayenne and garlic powder. Add the chicken and toss well to coat evenly.
In a medium Dutch oven over medium, heat the oil until it shimmers. Add the chicken pieces skin side down and cook, turning once, until golden on both sides, 8 to 10 minutes. Transfer the chicken to a paper-towel-lined plate. Set aside.
Pour off all but 2 tablespoons of oil from the pot. Reduce the heat to medium-low ad add the onions. Cook, stirring occasionally, until softened and golden, 12 to 15 minutes. Stir in the garlic and cook for 1 minute. Add the bourbon and cook until all the liquid has evaporated, about 2 minutes.
Stir in the chicken stock, orange juice, soy sauce and miso and bring to a simmer. Return the chicken to the pot, cover and simmer until the chicken is cooked through and tender, about 30 minutes.
Add the mushrooms and simmer, uncovered, until the mushrooms are tender and the sauce is thickened to the consistency of a gravy, about 10 to 15 minutes longer. Serve with rice.
Nutrition information per serving: 460 calories; 200 calories from fat (43 percent of total calories); 22 g fat (5 g saturated; 0 g trans fats); 80 mg cholesterol; 32 g carbohydrate; 3 g fiber; 5 g sugar; 22 g protein; 1200 mg sodium.
(Recipe from Edward Lee's "Smoke and Pickles," Artisan, 2013)
This undated photo courtesy of Sarah Dorio shows chef Hugh Acheson. In Georgia, Canadian Acheson showcases the Mediterranean potential of Southern staples such as ramps, morels and veal sweetbreads. Southern food may be the country's only true regional cuisine, but much of its distinctiveness comes from its ability to blend. (AP Photo/Sarah Dorio, File)
The olives from the 2012 harvest have been pressed, and the slick, aromatic liquid they yielded is something to celebrate. At least, it is around these parts.
Queen Creek Olive Mill invites you to ring in the new oil — freshly pressed at the Mill — with food, wine, live music and a special collection of extra virgin olive oil.
It's easy to have romantic visions of the holidays - cozy fires, perfectly wrapped gifts, your house decorated like a magazine spread, all your friends gathered to celebrate, marveling at your culinary prowess.
The key to a great food experience around the holidays is extending it as long as possible.
Byblos (3332 South Mill Ave., Tempe  894-1945). Middle Eastern cuisine doesn’t get much better in the Valley. The Mirza family’s signature tomato soup is a must-have item and their stuffed grape leaves are nearly as good. You can’t go wrong with the chicken Mediterranean or any of the kebabs. $$
The trouble with late summer's bounty of zucchini isn't in the volume of the vegetable itself. Rather, it is in the lack of creative recipes for using it.
When Rosh Hashanah - the Jewish new year - rolls around, sugar, and specifically honey, often is on the menu. It's a kind of edible prayer, a hopeful way of attracting sweet things to one's life in the year to come.
Mesa student Amanda Horvath says if she were given $5,000 to support education in her community, she would use it to provide food on weekends for those children who are on the reduced-price lunch program in her school district.
If ever there was a vegetable dogged by misunderstanding, fresh fennel is it.
Sip and sample the Queen Creek Olive Mill’s red, white and signature sangrias, in addition to a complimentary wine tasting from the Hinnant Family Vineyards. Del Piero Cafe will be open and vistors are encouraged to see how the oil is made during the Olive Oil 101 Tour.
You’ll probably feel pretty stupid calling it “squeaky cheese,” but as soon as you take a bite you’ll understand why it makes sense.