10 recipes in this section

Mediterranean

Olive oil, sea salt, and the herb-bright cooking of the inland sea.

Free to explore: 45 recipes are open to everyone. The remaining 70 are unlocked with a membership.

Sun-ripe tomato, cucumber, red onion, kalamata olives, and a slab of feta with oregano.

Long-cooked chickpeas blended with tahini, lemon, and garlic until impossibly smooth.

Eggs poached in a smoky tomato-pepper sauce, finished with feta and fresh herbs.

A whole branzino salted heavily, grilled over high heat, finished with lemon and olive oil.

Slow-braised lamb with apricots, almonds, and ras el hanout served with couscous.

Cannellini beans with kale, rosemary, garlic, and a finish of good olive oil.

Soaked chickpeas blended with herbs and garlic, formed into balls and fried until shatter-crisp.

Warm farro with cucumber, tomato, olives, parsley, feta, and a lemon-oil dressing.

Lemony rice and herbs rolled in tender grape leaves and steamed in olive oil and broth.

Cubes of lamb marinated in yogurt, lemon, garlic, and oregano, then grilled hard.