Notes about Recipes in this book

• Egyptian lentil soup

  • Avocet on July 05, 2019

    p. 112 Good. I brown the onions one Tbs olive oil.

• Sephardic red lentil and bulgur soup

  • Avocet on July 05, 2019

    p. 113. Very Good and fast to make.

• Provençal chick-pea soup

  • sgump on October 05, 2014

    Very simple and straightforward . . . and, for someone who's not the biggest fan of fennel (or anise, or licorice), rather addictive: the orange and the fennel do some sort of magic with the leeks, tomatoes, and chickpeas. (Well, it's Provençal magic, I presume.) The soup is quite warming--and vegan, to boot. One can eat bowl after bowl. (I might try it with vegetable broth instead of water next time; but I bet it would be even more warming if made with chicken broth.) I doubled the recipe and zested an orange instead of using a julienned strip of zest.

• Linguine with tuna (alla sabatiello)

  • whitewoods on June 09, 2019

    Mom and I have been making and enjoying this recipe since she first got this cookbook years ago. A great dish for parsley lovers, as it contains 3/4 cup.

• Pasta with a raw tomato sauce (Pasta alla checca)

  • Laura on August 14, 2010

    This is a fast and easy way to use up all those tomatoes from the garden.

• Oven-braised salmon or halibut steaks

  • Laura on June 09, 2010

    Pg. 255. I was fearful that this would not have much flavor, but it was surprisingly tasty. And it was super quick and easy. I used 1-inch thick halibut steaks and in an effort to make it healthier, did not bother to dredge in flour. I would say that the bake time of 20-25 mins is too long, given that you are browning them for 4-6 minutes in a frying pan before putting in the oven. I baked for 15 minutes and that seemed about right.

• Southern Italian baked fish with capers and olives

  • Avocet on July 05, 2019

    p. 256 very good, have made this with monkfish and halibut.

• Lebanese fish baked in a tomato-cilantro sauce (Kousbariya)

  • Avocet on July 05, 2019

    p. 259. Quite good and easy. We like this with cod, and I use more garlic and tomatoes than called for.

• Tunisian fish with preserved lemons and olives

  • Avocet on July 05, 2019

    p. 264. Very good, made with a halibut steak.

• Lemon and garlic dressing for salads or vegetables

  • Laura on August 14, 2010

    I discovered this dressing sometime in the mid- to late-90s. Since then, except for special occasion salads, I've never used any other salad dressing. It is just delicious and so easy to prepare and healthy!

• Spanish chicken with sweet peppers (Pollo al Chilindron)

  • Avocet on April 07, 2016

    Excellent and very easy. Used Anahiem chiles and red bell peppers and skin on chicken thighs.

• Niçoise chicken with tomatoes and black olives

  • Avocet on April 01, 2020

    Nice with polenta.

• Italian sweet and sour carrots: carrots in agrodolce

  • Avocet on July 05, 2019

    p. 378. very nice and easy.

• Mediterranean summer stew of vegetables

  • Laura on August 14, 2010

    8/14/10: I had a lot of vegetables from last week's farmers market that needed to be eaten. This recipe included almost all of them and while, upon reading it, I was doubtful that it would be good, I forged ahead. What a mistake. Let me save y'all some trouble and disappointment: Do not make this! It was so bland and boring --generous squirts of Sriracha helped, but not that much. The only things it has going for it are: it's healthy and doesn't take much time (except for the chopping). Well, that can be said of a lot of much tastier recipes.