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Content tagged with “Mediterranean” (Page 23)

Spaghetti with Arugula, Roasted Peppers & Prosciutto
The complex flavors of a good Parmesan, such as Reggiano, and a high-quality prosciutto, such as San Danielle, Volpi or...
Mushroom Risotto
Although traditional risottos use refined arborio rice and require constant stirring, you can achieve excellent results...
Herbed Potato Bread
This distinctive loaf boasts a beautiful bouquet of herbs baked into the crust. Flavored with more herbs, it's a...
Mustard-Crusted Salmon
This updated French bistro dish makes a simple dinner any night of the week. You might want to consider doubling the...
Sizzled Citrus Shrimp
This quick Spanish-inspired saute is a lesson in simplicity. All shrimp really needs to dazzle is lots of garlic and a...
Sauteed Flounder with Orange-Shallot Sauce
Look for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange,...
Greek Omelet
With flavors reminiscent of the classic Greek spanakopita, this easy omelet is just right for a light dinner or brunch...
Cream Cheese-&-Pesto-Stuffed Chicken Breasts
The hard part of making this elegant dish is choosing the filling. Making a pocket in the chicken breast to hold the...
Roasted Vegetable Galette with Olives
The natural sugar in the vegetables caramelizes during roasting, giving this tart an incredible sweet-savory flavor....
Roasted Broccoli with Lemon
Maybe you've never considered cooking broccoli this way, but roasting yields surprisingly good results. The heat...
Broccoli with Caramelized Onions & Pine Nuts
Broccoli's impressive nutritional profile (think folate, vitamins C and A, fiber, phytochemicals) puts it high on...
Italian Peasant Soup with Cabbage, Beans & Cheese
A well-stocked pantry is a good starting point for making a hearty homemade soup like this one. Just add some fresh...
Artichoke & Red Pepper Frittata
For an impromptu supper, nothing beats a frittata, the Italian version of an omelet. This one relies on the convenience...
Whole-Wheat Pizza Dough
To improve the nutritional profile of pizza, include whole-wheat flour in the crust. Using half whole-wheat and half...
Fettuccine Alfredo
Alfredo di Lello, the Roman restaurateur who created his signature sauc.e in the 1920s, might be startled to find this...
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....
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...
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...
Pasta with Creamy Mushroom-Pea Sauce
Peas combine deliciously with wild mushrooms, such as chanterelles, but they are hard to come by this early in the...
Gorgonzola & Prune Stuffed Chicken
Stuffing a chicken breast is relatively simple, but your guests need not know that. We use Gorgonzola and prunes here,...
Turkey Tetrazzini
For our healthy take on turkey Tetrazzini, we use low-fat milk and skip the five tablespoons of butter that's...
Pear, Walnut & Gorgonzola Pizzas
Pita rounds make quick pizza crusts. But topped with the classic combination of pears, walnuts and blue cheese, they...
Roasted Garlic Bagna Caulda
The name of this traditional sauce from the Piedmont region of Italy means literally "warm bath." Serve warm...
Thyme- & Sesame-Crusted Halibut
Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a...
Rustic Mushroom Tart
Don't let phyllo dough's fussy reputation put you off: our method of brushing olive oil and sprinkling...
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