Mediterranean

Chef Way Ana Sortun sprinkles house-made flatbreads with za'atar, the Middle Eastern blend of sesame seeds, herbs...

Chef Way Ana Sortun tops stuffed zucchini with a tangy sauce of feta, olive oil and Hungarian peppers (spicy wax chil...

In this light dish, chef David Swain marinates fish fillets in red wine vinegar and olive oil along with tender carro...

This vegetable-loaded pasta is equally delicious warm or cold. Jerry Traunfeld created it with the Eastern Mediterran...

Chef Way Terrance Brennan of New York City's Picholine prepares red snapper with his signature combination of homemad...

These delectable chops take just minutes to grill—a little more time than it takes to make the sauce, a hot-and-cool ...

Plus: F&W's Best Pesto Recipes

This summery risotto is adapted from one created by Oceania Cruises' executive corporate chef, Franck Garanger, w...

A version of this recipe was served to Oceania passengers by chef Francesco Cutrì of Ristorante Le Bocche, in th...

This lovely dessert or late-breakfast dish is made by toasting coarse semolina and almonds in butter, then simmering ...

Eggplant is ubiquitous in Israel. In one of Michael Solomonov's favorite dishes, the vegetable is first fried, th...

In early summer, as tuna migrate past Sicily, fishermen harvest them in a centuries-old ritual called the mattanza. A...

Defne Koryürek created this recipe, a.k.a. Eggs alla Kortun, when she and her husband, Vasif Kortun, were living...

This is one of Defne Koryürek's favorite dishes from chef-owner Semsa Denizsel at Kantin restaurant. The ric...