The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day by America's Test Kitchen Editors

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Notes about Recipes in this book

  • Sun-dried tomato and feta white bean dip

    • Aggie92 on April 10, 2018

      Easy and tasty dip that was a nice change of pace from hummus. I only made 2 changes, cut the olive oil back to 1 tablespoon and doubled the lemon juice. Best if made at least a few hours or a day ahead to allow the flavors to meld.

  • Marinated green and black olives

    • Aggie92 on April 10, 2018

      A fantastic recipe to elevate grocery store olive bar olives to a company-worthy canapé. Delicious as written!

  • Roasted eggplant and tomato soup

    • Aggie92 on January 28, 2018

      As written this was under seasoned and boring. Just keep adding salt, lemon juice, and ras el hanout until it tastes good. I wound up using the juice of 1 1/2 lemons and triple the amount of ras el hanout. Also served with a dollop of harissa on top. Once this was well seasoned it was delicious.

    • dinnermints on September 14, 2020

      Delicious! I added more ras el hanout and ground cumin per Aggie92's advice, but didn't add more salt and didn't think it needed it. I used 3 T olive oil on the eggplant instead of 5 T, and that seemed to work just fine.

  • Red lentil soup with North African spices

    • Aggie92 on February 04, 2017

      Double the spices in the soup and skip the finishing spice oil. You won't be sorry. My lentils took twice as long to cook...probably due to high altitude. I also had some veggies lying around the crisper drawer so I diced up one large carrot, two celery stalks, and one red pepper and added them with the onion. Served with a sprinkle of cilantro.

  • North African cauliflower salad with chermoula

    • Aggie92 on January 16, 2017

      Really good, but a tad bit too garlicky for me. I am not a huge fan of raw garlic and would cut the amount in half next time. Otherwise, made as written except I cut the olive oil in half for roasting the cauliflower and for the chermoula. Loved the sweet bite of raisins in this salad.

    • michalow on August 07, 2017

      This was really delicious and, uncharacteristically for cauliflower, pretty too. Loved the bits of raw carrot for color and crunch, and golden raisins helped keep the salad bright. I didn't see the point of having the cauliflower covered for part of its time in the oven, so i skipped that step, and it came out just fine.

  • Greek stewed zucchini

    • Aggie92 on January 11, 2017

      Goodness this was good! One of the best zucchini recipes I've made in recent memory. Made a half recipe and used a can of stewed tomatoes. It's easy to prepare but a bit time consuming since you need 30 minutes to simmer the tomato sauce and 30-40 minutes in the oven. Great side dish for a cold winter supper.

  • Provençal braised hake

    • Aggie92 on February 05, 2017

      So, so good! A restaurant worthy meal that would impress friends and family...and is easy to boot. We substituted cod for the hake, but otherwise made as written. Used a Pinot Grigio from California for the dry white wine. Will definitely make this again and again.

  • Calamari stew with garlic and tomatoes

    • Aggie92 on March 08, 2018

      I didn't exactly follow the recipe so take this review with a grain of salt. I used all the ingredients called for just in different quantities based on what I had. These are the changes that I made: reduced olive oil to 1 T, used 1 onion, 1 pound squid, 2 cans of tomatoes and kept everything else the same. What I made was delicious but it turned out to be more of a tomato stew with some squid rather than a squid stew with some tomato. Served over rice with parsley and celery leaves for garnish. The squid took closer to an hour to become tender. I think this would be equally good with shrimp or a firm white fish.

  • Spanish tortilla with roasted red peppers

    • Aggie92 on December 29, 2017

      I was really pleased with this recipe since it uses a reduced amount of olive oil compared to most recipes. I further reduced it to 4 tablespoons by only using the quarter cup to saute the vegetables. There was adequate leftover oil in my nonstick skillet to make the tortilla. I would have loved to use the roasted red peppers for additional flavor, but I had a dinner guest that hates peppers. I used a v-slicer for the potatoes with a 3 mm slicing blade to get nice even-sized potatoes. Will definitely make this again.

    • michalow on July 03, 2017

      This came out fantastically well--as good as or better than any Spanish tortilla I've had in a restaurant. The only change I made was to add about a third a cup of thinly sliced greens. If you cook it in the recommended 10-inch skillet but forget to cover it, as I did, it will take about eleven minutes (instead of two) to set enough to flip. (I'm sticking with this mistake next time, since I was happy with the results.) It was really easy, and uses only 6 Tbs. of oil for at least six satisfying servings, whereas many tortilla recipes call for at least a cup. I will definitely return to this one.

  • Egyptian barley salad

    • eliza on July 03, 2018

      I found this to be quite good and I liked the combination of flavours. I thought the dressing lacked something so next time I would add a bit of lemon juice to sharpen it up.

    • macfadden on July 06, 2017

      Weird, overwhelming combination of flavors, and unpleasant textures.

  • Ciambotta

    • ecasey830 on October 06, 2019

      Labor-intensive but worth it

  • French lentils with carrots and parsley

    • michalow on July 01, 2017

      Really good flavors, but having the carrots and celery cook so long leaves them softer than I would like. Made a nice meal served warm with couscous and green beans.

  • Asparagus, red pepper, and spinach salad with goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

  • Seared tuna salad with olive dressing

    • mreils on March 20, 2017

      This is excellent - very flavorful and easy.

  • Spanish-style brothy rice with clams and salsa verde

    • dinnermints on July 18, 2018

      Great flavor! I'm not a fan of any kind of white rice, so I subbed in short grain brown rice....and wished I'd looked at other risotto recipes using that before diving in, as it took 75-80min for it to cook properly. Next time I'd definitely parboil it first (maybe in seafood stock), and then decrease the amount of water added to the broth. I decreased the oil in the salsa verde to 2 T, and to the broth, I added some dried orange peel, one dried red chile, and a chunk of parmesan rind. I wish I'd strained the clam-infused hot wine before adding anything else, as I think there were some tiny pieces of clam shell in there (there was some grit from somewhere, even though I soaked and scrubbed the clams ahead of time). I used hot chicken stock when I ran out of broth at the end. Razorback clams were what I could find, and they were good, but would've used littleneck if they'd been available.

  • Spicy whipped feta with roasted red peppers

    • julesamomof2 on August 15, 2017

      Not great. The color was weird and I suspect I used bad grocery store feta. You need the real thing for this to work. Nobody touched it.

  • Asparagus salad with oranges, feta, and hazelnuts

    • macfadden on July 14, 2017

      Weird combination of flavors, not tasty

  • Chickpea cakes

    • macfadden on July 14, 2017

      I like that they are quick to put together, but they were pretty dry and could use more salt (unlike most things in this book). Easy enough to fix, I suppose, just use fewer breadcrumbs.

  • Wheat berry salad with orange and carrots

    • Zosia on April 29, 2019

      Great salad with fresh and bright flavours. I added the zest of the entire orange and included the juice that collected from the segments so it was perhaps more orangey than intended but we enjoyed it.

  • Roasted asparagus with mint-orange gremolata

    • Zosia on March 09, 2019

      Very nice, bright tasting alternative to lemon-parsley gremolata.

    • Tweedles81 on March 09, 2020

      This was really delicious! I did not peel the bottoms and sure enough, they were a little tougher to chew, so do it! I worried that the gremolata would be too dry, but it ended up pairing perfectly with the asparagus! Quick, easy, and delicious!

  • Roasted mushrooms with roasted garlic and smoked paprika

    • Zosia on March 11, 2019

      Brining the mushrooms did result in even seasoning but it was the roasted garlic dressing that provided most of the flavour. Delicious!

  • Roasted green beans with pecorino and pine nuts

    • Zosia on March 21, 2019

      Delicious treatment of this vegetable. Using this method of roasting, the green beans had great texture and the dressing added bright, fresh flavour to the dish.

  • Sicilian chickpea and escarole soup

    • Zosia on March 30, 2020

      I made this with cooked chickpeas from my freezer and a reduced cook time; I think the flavour suffered as a result. It was good but didn't have much depth. The orange flavour didn't come through at all so I used the remaining zest of the orange to make a gremolata with parsley and garlic which really brightened the soup.

  • Braised chicken with mushrooms and tomatoes

    • Zosia on March 21, 2019

      Very tasty version of cacciatore that delivers on the promise of moist chicken and robust sauce.

  • Roasted chicken thighs with Moroccan pistachio and currant sauce

    • mharriman on August 21, 2018

      Lovely taste treat with the pistachio sauce. I should have completely wiped out oil from baking sheet after baking step. And should’ve put the oven rack on second level when I broiled the top side. The accumulated olive oil caught on fire. Luckily, I was paying close attention. Next time I’ll also use less EVOO (really didn’t measure in exact increments). Served with couscous and chopped dates from same cookbook.

  • Za'atar-rubbed butterflied chicken

    • mharriman on February 02, 2020

      I lucked out when shopping for a whole chicken to butterfly and came across a spatchcock chicken (Bell & Evans) which eliminated step 1 in this recipe. My husband and I really like za’atar spice, so this recipe, even though a two step cooking process (stove top and oven), was a great way to get a grilled tasting piece of meat without having to fire up the grill in Winter. Went well with the Moroccan couscous in same cookbook. A Spanish Tempranillo was a perfect wine pairing.

  • Grilled marinated lamb shoulder chops with asparagus

    • mharriman on September 20, 2020

      Delicious. Two of us enjoyed this recipe. The marinade and the olive oil/garlic/ mint topping enhanced the flavor of the lamb. I steamed my asparagus because the stalks were too thin to risk putting on the grill. Served with a turmeric infused pearl couscous that paired nicely with the lamb and asparagus. Worth repeating.

  • Bouillabaisse

    • mharriman on September 22, 2020

      Very good. I started with frozen fish for every prescribed fish and that meant a lot more prep than if I had just gone to my fish monger for fresh (not doing that during pandemic). Other than having to make sure each fish was thawed properly, and spending time mincing the vegetables, this was an easy, straightforward recipe with a delicious broth. I modified the measurements for two people by halving most but I did use 12 ounces of halibut. That made three good entree serving sizes. Served with a garden salad and baguette. The soup paired well with a Cotes de Provence Rose.

  • Shrimp with white beans

    • mharriman on August 22, 2018

      Good! I didn’t realize that this is a popular dish in Italy nor did I realize how often it appears in my cookbooks. I wouldn’t think to pair shrimp with white beans, but can now see why it’s popular. For me, it was a fairly bland but hearty dish that was satisfying and healthy. Nothing spectacular but nice! I used baby romaine and green bell peppers since I already those in my fridge. A nice go- to, if you have salad greens, bell pepper, shrimp, and canned cannellini beans on hand.

    • pattig on August 02, 2020

      This was a big hit. Very tasty and not difficult, just a bit of time to prep but not bad. Made just as recipe written. Served with fresh sourdough.

    • cottonmama on September 17, 2017

      Just ok. Could be an authentic flavor I don't care for, but I felt like the lemon flavor was too pronounced.

  • Braised halibut with carrots and coriander

    • mharriman on November 18, 2018

      Excellent! Light and flavorful. The combination of carrot ribbons, white wine, coriander, olive oil, and lemon juice really enhance the fish. I followed the directions exactly and it turned out perfectly.

  • Braised halibut with fennel and tarragon

    • mharriman on December 11, 2018

      Finding haddock on sale at my local Whole Foods, I used it instead and decreased the braising time since it was a thinner piece of filet than halibut. My husband and I really liked the flavors. Easy to prep and make.

  • Poached snapper with crispy artichokes and sherry-tomato vinaigrette

    • mharriman on July 03, 2019

      Excellent. This is a restaurant worthy recipe that Mr. Harriman and I loved. It isn’t something to whip up quickly, however. While most fish recipes take less than 30 minutes, this one took me 80 minutes from start to finish as there were multiple steps and dishes involved. Prep tine was added when I realized I needed to skin my snapper and let it sit for 20 minutes after salting. Note to self: Carefully read the directions way before starting dinner! To not have a very, very late meal, I cut to the chase when the fish and artichoke hearts were baking and made the vinaigrette using olive oil from the bottle rather than waiting for the fish infused EVOO from the oven. The sauce paired with the snapper is heavenly. Will definitely repeat when time allows.

  • Kale salad with sweet potatoes and pomegranate vinaigrette

    • mharriman on September 03, 2018

      This was just okay for my husband and me. We thought the amount of dressing should be cut in half, if not more. Wish I had started with a third and worked from there. Kale greens were drenched. We liked the combination of the kale and sweet potatoes, though. May give this another try with way less dressing and more roasted pecans.

  • Sautéed zucchini ribbons with mint and pistachios

    • mharriman on June 04, 2020

      Quick, easy, and delicious. I spiralized my zucchini on the widest blade so my ribbons were very narrow. Sautéed in EVOO and tossed with fresh mint and pan toasted pistachios, this was a great side dish for pan grilled lamb loin chops.

  • Toasted orzo with fennel, orange, and olives

    • mharriman on May 22, 2020

      Made this for two people so I halved all the ingredients except the fennel seeds. I didn’t have a fennel bulb so I doubled the full fennel seed amount. We liked this side dish because it was creamy with the Parmesan cheese and included kalamata olives, which we love. I’m not sure it’s worth zesting an orange just for the small amount called for. We couldn’t taste the zest and don’t think it added anything to this dish. We both liked the mild flavor of the fennel seeds and may just make it this way again without the added chopped bulb. This went well with Moroccan lamb meatballs. Will add to my repeat list.

  • Farfalle with zucchini, tomatoes, and pine nuts

    • mharriman on August 28, 2018

      Really nice pasta primavera salad at the end of a hot day. I added spinach and wilted it at end to add more iron/ protein. Easy to make.

  • Simple couscous with dates and pistachios

    • mharriman on August 21, 2018

      Okay but nothing spectacular. I always find couscous pretty boring and hoped adding the dates and pistachios (along with EVOO and broth) would jazz it up and give it more moisture. The result wasn’t much more flavorful or moist. It was improved with the accompaniment of the pistachio sauce for the chicken thigh recipe in the same cookbook.

  • Moroccan-style couscous with chickpeas

    • mharriman on February 02, 2020

      Wow! Recipe makes a lot of couscous. The addition of peas, carrots, onions, parsley, mint, and chickpeas livened up plain ole couscous quite a bit. I drizzled olive oil on each serving at end of cooking time and that helped in keeping the dish stay moist. Served with Za’atar spiced chicken from same cookbook.

  • Tzatziki

    • Larkspur on March 05, 2019

      This was a hit with my family.

  • Za'atar bread

    • TonyInSeattle on January 12, 2020

      This recipe worked pretty well, and I like the "overnight" aspect of it, making it relatively simple to bake for a dinner party. The crumb is a bit fine, like white bread. I may prefer a more open crumb. But still, this was delicious. The recipe is unclear about which blade to use for the food processor, so I used the sharp blade (rather than the dough blade). Maybe the dough blade makes more sense?

  • Cherry tomato salad with basil and fresh mozzarella

    • cottonmama on September 17, 2017

      A little trouble to make the sauce, but worth it.

  • Hearty Tuscan bean stew

    • cottonmama on September 17, 2017

      Really delicious and satisfying. I made it with kale.

  • Skillet-roasted cauliflower

    • cottonmama on September 17, 2017

      The kids asked for seconds!

  • Warm spinach salad with feta and pistachios

    • cottonmama on September 17, 2017

      Even my kids loved this!

  • Herbed basmati rice and pasta pilaf

    • LindaTenS on August 26, 2018

      Great side dish - makes a ton of food

  • Lavash crackers

    • LindaTenS on August 26, 2018

      Really great with hummus and yogurt cheese

  • Prosciutto-wrapped stuffed dates

  • Classic hummus

    • Velkuv on June 02, 2018

      Family favorite! Haven’t bought hummus since I made this the first time.

  • Baba ghanoush

    • hbakke on April 27, 2020

      Love this! I've made this a few times and I've always grilled the eggplants on the bbq. I use the recipe as a template and add more garlic and lemon juice.

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  • ISBN 10 1940352649
  • ISBN 13 9781940352640
  • Published Dec 27 2016
  • Format Paperback
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

America's most trusted test kitchen tackles a topic with serious staying power: the Mediterranean diet. This thorough yet user-friendly book brings the Mediterranean into the American home kitchen, with 600 amazingly flavorful yet surprisingly approachable recipes for everyday cooking.

     The Mediterranean diet is known for being one of the healthiest in the world, with benefits ranging from cancer prevention to improved brain function. The diet also boasts huge food appeal, with its fresh, high-quality ingredients and extraordinary flavors. Although the diet has been around for decades, it has recently experienced a burst of renewed popularity. But many Mediterranean books on the market are quirky, personal collections or have a narrow, single-region focus. The Complete Mediterranean Diet Cookbook will fill a gap in the market by bringing the best of Mediterranean cooking into the American home kitchen, with 600 fresh, flavorful, and foolproof recipes.


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