Mediterranean

Chef Jamie Malone of Sea Change in Minneapolis bakes a whole fish in a salt crust, which makes it insanely moist, del...

This dish is great for entertaining: The spiced lamb marinates overnight, and the sauce can be made ahead of time. Al...

Michael Chiarello takes advantage of every hot coal by cooking whole eggplants and onions directly on the embers whil...

Michael Solomonov flavors the warm potato-and-egg salad here with a red wine vinaigrette, then spices it with za’atar...

Nan-e barbari is a classic Persian flatbread that gets crisp and golden in the oven, thanks to roomal, a flour paste ...

Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well toge...

Tia Keenan’s unconventional, Greek-accented sandwich has just four ingredients, among them feta cheese and dill. Sli...

Chef Alex Raij made this big, impressive pie, which she calls pastel de parra, to snack on throughout the weekend; a ...

This grilled lamb is Silvena Rowe’s signature dish at Quince in London. It can be set out on a buffet, or sliced and ...

To mimic the flavor of Turkish red-pepper paste, Silvena Rowe uses a combination of red bell peppers and jalapeñ...

Marinated baby artichokes are not a staple of Turkish cuisine in the way that stuffed grape leaves are. But they are ...

“This recipe is a very traditional one, and this is a common ingredient combination,” says Münferit’s chef, Feri...

“When I was a kid, my mom fried zucchini fritters when I got home from school; I would steal a couple while they were...

For her refreshing dish, chef Semsa Denizsel uses blanched chard leaves to wrap herb-laced bulgur. She serves the stu...

These stellar lamb-stuffed onions are baked in a creamy sauce and topped with crispy bread crumbs.