Content tagged with “Mediterranean” (Page 23)

Grilled Pizza with Garden Tomatoes
Alternate yellow and red tomatoes on the pizza for a pretty effect. If you don't have olivada (black olive spread...
Tuna-Caper Spread
Delicious, easy, inexpensive; serve as a sandwich filling or an hors d'oeuvre with whole-grain crackers or...
Linguine with Grilled Shrimp & Black Olives
The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.
Lasagne al Forno
Mushrooms (forno) add depth of flavor and a nice chewy texture to this baked vegetarian pasta.
Spinach & Roasted Red Pepper Calzones
Using our quick food processor pizza dough or purchased dough, these stuffed turnovers are as easy to make as a flat...
Basic Tomato Sauce
This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small...
Sizzled Shrimp
No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods.
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Insalata Mista with Buttermilk-Chive Dressing
A simple “mixed salad” is irresistible with our healthful version of everybody's favorite buttermilk dressing.
Tart Tomato Sauce
Red-wine vinegar and fresh mint add zip to this quick tomato sauce. Try tossing it with fresh cooked pasta, chickpeas...
Turkey Cutlets with Cider-Dijon Sauce
This terrific recipe illustrates the basic principles of a sauté: First dredge the cutlets in flour so they brown...
Tangerine Veal Medallions
A bright, tasty citrus sauce matches perfectly with veal, especially in this easy sauté. If you like, spike the dish...
Orecchiette alla Carrettiera (“Wagon-Driver Style”)
Orecchiette is a traditional ear-shaped pasta. This raw sauce is perfect for hot summer nights.
Penne All'Arrabbiata (“In a Rage”)
This classic Roman pasta dish gets a jolt from crushed red pepper and garlic-infused oil.
Catalan Spinach Sauté
In minutes, standard pantry items can transform frozen spinach into a satisfying side dish or omelet filling.
Roasted Fish with Potatoes
To save time, use a food processor to slice the potatoes.
Pasta with Parsley-Walnut Pesto
Remaking this classic high-calorie, high-fat pasta sauce was a great success. By adding fresh breadcrumbs to the pesto...
Mediterranean Fish Fillets
This is “pan-Mediterranean” in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce....
Orzo with Lamb, Olives & Feta for Two
Sure, orzo is good in soup, but there's no need to stop there. Here it's a base for a bold blend of spices,...
Grilled Smoky Eggplant Salad
The mellow grilled eggplant melds perfectly with the smoked paprika and tart sherry vinegar that define the flavor of...
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...
Pork & Red Pepper Hash
Red bell pepper and scallions add crunch and color to this full-flavored hash. Steak, chicken or turkey could be...
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...
Chicken Parmesan Sub
“Sub”? “Hoagie”? “Grinder”? “Hero”? It depends on where you grew up. But we can all agree that the addition of spinach...
Spring Salad with Tarragon Vinaigrette
A bold, layered salad that showcases sardines and asparagus, this beautiful dish adds variety to your weekday dining....
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner