Tabla de contenidos para allrecipes Mediterranean Flavors 2024 en Allrecipes

The Mediterranean Sea is historically the most significant connector among the continents of Africa, Europe, and Asia. Exchanges of spices, produce, and recipes among the various port cities have substantially shaped this region’s diverse cuisine. The Mediterranean borders more than 20 countries. To the west, it spans the elongated coastline from Spain to Morocco; in the middle, it reaches the shores of France, Italy, Greece, and Croatia, and down to Algeria, Libya, and Egypt; while on the east, it stretches across to Turkey, Syria, Lebanon, and Israel. A sunny climate, bountiful lands of diverse produce, and plentiful fresh seafood have cultivated a regional cuisine known for its health benefits and sustainable way of eating. A heavy focus on seasonal vegetables and fruits, olive oil, clarified butter, and grains—as well as…

Fish Stew HANDS-ON 20 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY RANDALL SHILLMAN 60 REVIEWS This take on traditional Turkish fish stew blends a variety of Mediterranean influences. 4 cups water1½ cups couscous2 Tbsp. olive oil½ cup chopped white onion1 medium green bell pepper, chopped (1 cup)2 cloves garlic, minced1 (14.5-oz.) can stewed tomatoes, drained and chopped1 (12-oz.) jar marinated artichoke hearts, undrained12 small pitted black and/or green olives2 tsp. capers2 Tbsp. dry white wine (optional)1 Tbsp. lemon juice2 tsp. sumac (Or substitute additional lemon juice or 1 tsp. lemon zest.)1 tsp. dried basil or 1 Tbsp. chopped fresh basil1 tsp. cumin1 tsp. minced fresh ginger1 tsp. crushed red pepper¼ tsp. black pepper1 lb. tilapia fillets, cut into 1- to 1½-inch chunks (Cod or other mild, white fish works…

Spicy-Sweet Baklava HANDS-ON 1 HR TOTAL 1 HR, 50 MIN SERVES 24 SUBMITTED BY ARVILLA 276 REVIEWS This typically sticky-sweet dessert gets a hot pepper twist. When spiking the honey for this baklava, use a hot sauce that’s not too vinegary. We used Lola’s Fine Hot Sauce. 1 lb. finely chopped nuts, such as pecans, walnuts, and/or pistachios (4 cups chopped)1 tsp. cinnamon1 (16-oz.) pkg. frozen phyllo dough, thawed1 to 1¼ cups butter, melted1 cup sugar1 cup water½ cup honey3 to 4 Tbsp. hot sauce1 tsp. vanilla extract1 tsp. lemon or orange zest 1. Preheat oven to 350°F. Butter a 9x13-inch baking dish. Toss together nuts and cinnamon in a bowl. 2. Put 1 phyllo sheet in bottom of prepared dish, trimming to fit. Generously brush with butter. (Keep remaining…

Pan-Seared Cauliflower With Gremolata HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY VIRGINIA WILLIS NEW RECIPE GO ONLINE TO RATE & REVIEW 1 medium cauliflower head (1½ lb.), cut into 1- to 2-inch pieces2 Tbsp. water¼ tsp. plus ⅛ tsp. salt¼ tsp. black pepper¼ cup chopped fresh parsley2 Tbsp. extra-virgin olive oil1 tsp. lemon zest1 Tbsp. lemon juice2 cloves garlic, minced 1. Heat a very large skillet over medium-high heat and coat with cooking spray. Working in batches if needed, add cauliflower in an even layer. Reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Turn and add the water; cook, covered, until fork-tender, 5 to 7 minutes. Season with ¼ tsp. salt and ⅛ tsp. pepper. 2. Meanwhile, for gremolata, stir together…

Balsamic-Roasted Pork Loin HANDS-ON 10 MIN TOTAL 3 HR, 20 MIN SERVES 6 SUBMITTED BY MELISSA S 2,O71 REVIEWS Round out this meal with cooked broccoli rabe. ½ cup balsamic vinegar½ cup olive oil2 Tbsp. steak seasoning rub2 lb. boneless pork loin roast 1. For marinade, stir together vinegar, oil, and steak rub in a bowl. Put pork in a large zip-top plastic bag; pour in marinade. Seal bag, turning to coat pork. Chill, turning halfway through, at least 2 hours or up to 8 hours. 2. Preheat oven to 350°F. Transfer pork and marinade to a 9×13-inch baking dish. Roast pork, basting every 15 minutes, 1 to 1¼ hours or until an instant-read thermometer inserted into center registers 145°F. Let stand 10 minutes before slicing. PER 4 OZ.:…

Zucchini and Squash Blossom Frittata HANDS-ON 20 MIN TOTAL 1 HR SERVES 4 SUBMITTED BY ANNAG 2 REVIEWS Squash blossoms (also called zucchini blossoms) are the orange flowers of the zucchini plant. The delicate blossoms, which have a mild, fresh-tasting flavor, can be used in a variety of ways, including baked, fried, and raw. 2 Tbsp. extra-virgin olive oil3 medium zucchini (1½ lb.), cut lengthwise into long, thin strips7½ cups zucchini blossoms (4 oz.), stems, stamens, and pistils removed (see “Prep School,” left)1 small white onion, finely chopped (½ cup)1 bunch fresh parsley, stems and leaves divided and chopped separately6 eggs1 oz. Parmesan cheese, grated (¼ cup)4 leaves fresh mint, chopped (1½ tsp.)¾ tsp. salt¼ tsp. black pepper 1. Preheat oven to 425°F. Heat 1 Tbsp. oil in a large…

“Could not have been easier to make! Use a good-quality wine, as the flavor is prominent in this dish.”– FABEVERYDAY Drunken Mussels HANDS-ON 10 MIN TOTAL 20 MIN SERVES 2 SUBMITTED BY CHEF JOHN 185 REVIEWS Try a dry white wine such as Sauvignon Blanc or Chardonnay. 2 Tbsp. butter4 cloves garlic, minced1 tsp. lemon zest½ tsp. crushed red pepper, or to taste2 cups dry white wineBlack pepper, to taste2 lb. mussels, scrubbed and debearded (see “Avoiding Grit,” opposite)1 cup chopped fresh parsleyLemon wedges and crusty bread, for serving 1. Melt butter in a Dutch oven over medium heat. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add lemon zest and crushed red pepper. Cook, stirring constantly, until fragrant, about 45 seconds. 2. Carefully add wine to pot.…

Spiralized Sheet Pan Ratatouille HANDS-ON 15 MIN TOTAL 1 HR SERVES 4 SUBMITTED BY FIOA 15 REVIEWS Roasting spiralized veggies builds a sweet and smoky flavor. This less-saucy ratatouille is ideal as a sandwich or pizza topping. 1 large eggplant, cut into ½-inch rounds, then cut crosswise into sticks (6 cups)2 cups assorted baby heirloom tomatoes or multicolor cherry or grape tomatoes1 medium white onion, cut into ½-inch wedges1 medium red bell pepper, cut into ½-inch strips or rings4 cloves garlic, minced2 Tbsp. olive oil1 tsp. snipped fresh thyme1½ tsp. salt½ tsp. black pepper3 medium zucchini, spiralized (6 cups)Balsamic glaze, for serving 1. Preheat oven to 400°F. Line 2 (10x15-inch) baking pans with parchment paper. Divide eggplant, tomatoes, onion, bell pepper, and garlic between prepared pans. 2. Drizzle with…

Labneh HANDS-ON 10 MIN TOTAL 25 HR SERVES 14 SUBMITTED BY BARITONE BOB 4 REVIEWS 2 cups plain Greek-style yogurt¼ cup extra-virgin olive oil, plus more for serving1 Tbsp. chopped fresh mint1 Tbsp. chopped fresh dill, plus more for garnish½ tsp. kosher salt, or to taste 1. Put yogurt in a fine-mesh strainer lined with 2 layers of cheesecloth. Wrap cheesecloth around yogurt. Put strainer over a bowl or large measuring cup to catch drained liquid. Put 2 unopened (15-oz.) cans on top of strainer to weight down yogurt. Transfer to the refrigerator to drain until yogurt is thick, about 24 hours. 2. Discard any drained liquid from yogurt. Stir together strained yogurt, oil, mint, dill, and salt in a medium bowl. Chill, covered, at least 1 hour or…