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Content tagged with “Mediterranean” (Page 6)

Fennel, Goat Cheese & Ripe Olive Double-Crust Pizza
It's easy to elevate the humble homemade pizza when you add a second crust on top. Loaded with fennel, bell pepper...
Braised Fennel with Tomatoes & Potatoes
Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-...
Spiced Orange Compote
These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote...
Artichoke & Tomato Gratin
Looking for another way to use summer-fresh tomatoes? Layer them with high-fiber artichokes for a quick and satisfying...
Grilled Whole Trout with Lemon-Tarragon Bean Salad
This freshwater favorite is a snap on the grill. Grilling with the skin on keeps the fish from falling apart and gives...
Spaghetti with Mushroom Bolognese
Domestic white (or “button”) mushrooms stand in for the meat in this still-hearty variation of a classic sauce. Serve...
Caramelized Onion & Green Olive Pizzas
A flavorful combination of caramelized onions, green olives and feta makes an elegant topping for single-serving pizzas...
Corn & Tomato Pizzas
Remember English-muffin pizzas? This healthier, grown-up approach uses whole-grain pitas and a variety of vegetables...
Mediterranean Tuna Antipasto Salad for Two
Capers, red onion and fresh herbs give canned tuna and beans a light, fresh taste. Here we serve the tuna salad on a...
Spring Salad with Tarragon Vinaigrette
A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining....
Chicken Parmesan Sub
“Sub”? “Hoagie”? “Grinder”? “Hero”? It depends on where you grew up. But we can all agree that the addition of spinach...
Marjoram-Rubbed Pork & Grilled Potato Salad
Summery and full of fresh herb flavors, this dish is as colorful as it is tasty. If you have fresh summer squash or...
Pork & Red Pepper Hash
Red bell pepper and scallions add crunch and color to this full-flavored hash. Steak, chicken or turkey could be...
Migas with Chorizo
Migas—a dish of eggs scrambled with torn-up corn tortillas—was created as a way to use up stale tortillas. So if you...
Stewed Chicken Thighs with Dried Fruits
Moist, meaty chicken simmers in a rich, mahogany-colored sauce. Dried prunes and apricots work in counterpoint to the...
Turkey Marsala
Mushrooms of any type may be used in this elegant dish. Nutty-tasting, oven-roasted Brussels sprouts make a great side...
Orzo Salad with Chickpeas & Artichoke Hearts
Quintessential Greek flavors—feta, lemon and dill—combine perfectly in this hearty salad. To complete the Mediterranean...
Corn & Broccoli Calzones
These calzones are stuffed with a summery combination of corn and broccoli, but you can use whatever you have in your...
Fettuccine Alfredo
Alfredo di Lello, the Roman restaurateur who created his signature sauc.e in the 1920s, might be startled to find this...
Creamy Artichoke & Spinach Soup
Pureed artichoke hearts in addition to eggs thicken this delectable version of the classic Greek soup, avgolemono. The...
Gnocchi with Tomatoes, Pancetta & Wilted Watercress
We use just a touch of pancetta—cured Italian-style bacon—to balance the sweet tomatoes and peppery watercress. Make...
Cucumber & Black-Eyed Pea Salad
An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch....
Rustic Mushroom Tart
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling...
Wild Mushroom & Barley Risotto
In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any...
Red Wine Marinade
This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind...
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