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

Search this book for Recipes »
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: lemons; tahini; canned chickpeas; ground cumin
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: lemons; tahini; canned chickpeas; smoked paprika
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: lemons; tahini; canned chickpeas; roasted red peppers; sliced almonds; parsley
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: lemons; tahini; canned chickpeas; baby artichoke hearts; parsley
    • Categories: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: lemons; tahini; canned chickpeas; garlic; ground cumin; parsley
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: raw almonds; store-cupboard ingredients
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: raw almonds; store-cupboard ingredients; rosemary
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: raw almonds; oranges; ground fennel
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: raw almonds; lemons; ground coriander; hot paprika
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: raw almonds; lemons; garlic
    • Categories: Quick / easy; Dips, spreads & salsas; Canapés / hors d'oeuvre; Mediterranean; Vegan; Vegetarian
    • Ingredients: canned cannellini beans; rosemary; garlic; ground cayenne pepper
    • Categories: Dips, spreads & salsas; Quick / easy; Canapés / hors d'oeuvre; Mediterranean; Vegan; Vegetarian
    • Ingredients: canned cannellini beans; ground cayenne pepper; tarragon; capers
    • Categories: Dips, spreads & salsas; Quick / easy; Canapés / hors d'oeuvre; Mediterranean; Vegetarian
    • Ingredients: canned cannellini beans; ground cayenne pepper; oregano; feta cheese; sun-dried tomatoes in oil
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Greek; Vegetarian
    • Ingredients: cucumbers; Greek yogurt; mint
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Greek; Vegetarian
    • Ingredients: cucumbers; Greek yogurt; mint; beets
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Italian
    • Ingredients: eggplants; V-8 vegetable juice; parsley; anchovies; tomatoes; raisins; black olives; celery; red peppers; pine nuts
    • Categories: Dips, spreads & salsas; Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Turkish; Vegan; Vegetarian
    • Ingredients: sandwich bread; blanched almonds; ground cayenne pepper
    • Categories: Dips, spreads & salsas; Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Middle Eastern; Vegan; Vegetarian
    • Ingredients: eggplants; tahini; parsley
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: pita bread; olive oil; sea salt
    • Categories: Quick / easy; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegetarian
    • Ingredients: pita bread; rosemary; Parmesan cheese
    • Categories: Quick / easy; Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Syrian; Vegetarian
    • Ingredients: roasted red peppers; walnuts; whole wheat crackers; pomegranate molasses; ground cumin; ground cayenne pepper
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; French
    • Ingredients: blanched almonds; anchovies; raisins; chives
    • Categories: Dips, spreads & salsas; Canapés / hors d'oeuvre; Cooking ahead; Greek; Vegetarian
    • Ingredients: baking potatoes; lemons; sandwich bread; Greek yogurt
    • Categories: Cookies, biscuits & crackers; Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegetarian
    • Ingredients: semolina flour; whole wheat flour; sesame seeds
    • Categories: Canapés / hors d'oeuvre; Cooking ahead; Mediterranean; Vegan; Vegetarian
    • Ingredients: brine-cured black olives; brine-cured green olives; shallots; lemons; thyme; oregano; dried red pepper flakes

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Greek-style zucchini and egg casserole

    • mlbatt on April 27, 2021

      A lovely light dish. Beautiful texture (although I misread the recipe and used 8 eggs instead of 6) and flavor (using dried herbs). Will make again and again - a great use for all that CSA zucchini!

    • mharriman on April 07, 2023

      Agree with mlbatt. Satisfying and lovely lighter egg dish. We (my husband and I) thought it was better than a quiche. The fresh dill was the predominant flavor. We like dill, so that worked for us.Was ready to cut and serve after 25 minutes in the oven. This would be a wonderful brunch entree. Worth repeating.

  • Pumpkin borek

    • mlbatt on October 27, 2020

      Cut the recipe in half and baked in a 9x9 pan. It was tasty, but needed a bit more salt and oomph. Maybe some aleppo pepper next time?

  • 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.

  • 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!

  • 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.

    • jenmacgregor18 on February 14, 2023

      Very quick and easy. I doubled the garlic and oregano and added extra cayenne. I liked it, but it was very cheesy and a bit too salty. I think next time I'll leave out the feta altogether and see how that works. Update: I made a batch without the cheese. The problem for me is the sundried tomato. I never thought I'd say this, but too much umami I think. It still came across as too salty, too much.

  • 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.

  • Tabbouleh

    • Aggie92 on August 17, 2022

      This was very bright and lemony and rather tasty. But like a lot of ATK recipes, they over-complicate some stuff. There was no need to salt the tomatoes ahead of time and use the juice to help flavor the bulgur. Any slight tomato taste was obliterated by the lemon juice, and it resulted in kind of mushy tomatoes. With regards to the bulgur soak time, please go with the package directions and not the recipe directions. The only bulgur I could find at the store was Bob’s Red Mill Red bulgur. I have no idea what grind it is, but after a half hour of soaking it was still very crunchy. So I added approximately 6 T of water and nuked it in the microwave for a minute to warm it up. All in all a good solid tabbouleh recipe with a nice mix of lemon, parsley and mint.

  • Stuffed bell peppers with spiced beef, currants, and feta

    • Aggie92 on January 09, 2024

      Two thumbs up! I substituted ground turkey for the ground beef, and used jasmine rice. This made lots of stuffing so buy an extra pepper or two.

  • 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.

    • SpatulaCity on September 19, 2023

      Very nice and flavorful. The zucchini got a little soft for my liking, but I feel that’s just the way Greek veggies are. The tomato sauce became rich and hearty. So nice!

  • 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.

  • Freekeh salad with butternut squash, walnuts, and raisins

    • abrownb1 on February 03, 2022

      My first time trying freekeh and I loved it! Stores were out of fresh butternut squash so I ended up buying frozen cubed squash which made this super easy to make. Frozen only took half the time to roast so keep an eye on it. The freekeh I have cooked in 10 mins so make sure to follow your package v the recipe. Swapped in dried cranberries for the raisins since I already had a huge bag. Tasty recipe that I'm sure will taste better as it sits in the fridge.

    • dinnermints on April 25, 2021

      Very good. I'd ordered whole freekeh by mistake, and then it turned out it's what this recipe calls for - nice chew and flavor. I made 1.5 recipe but didn't increase the tahini-lemon dressing, and that turned out perfect for our tastes. I would definitely make this again.

  • 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.

    • scotchbonnetpepper on May 21, 2022

      Phenomenal. Used bulgar.

  • 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.

  • Egyptian eggah with ground beef and spinach

    • Delys77 on April 11, 2022

      This was quite different given that it combines both egg and ground beef. I was a bit dubious as I expected it to be greasy but after draining the fat from the sautéed beef we were all good. The cooking technique worked very well as written and the result was very filling, well balanced and quite tasty. Could go a touch heavier on seasoning and cilantro, but this was well liked by all.

  • Couscous with Turkish sausage and preserved lemon

    • Delys77 on September 29, 2021

      A nice little couscous side. We actually had it as main with some soup on the side. I did go with chorizo as the suggested sub and increased to about 10 oz as this was the main meal. I found the toasting of the couscous worked well and the preserved lemon and sausage are love accent. I would say it would be a nice side if served with a saucy stew or tajine

  • Gigante beans with spinach and feta

    • Delys77 on October 26, 2022

      I used the pressure cooker on the beans for about 20 minutes and I think I could have gone with 22 or 23 but overall the texture of the beans was nice and the overall dish was a success. I used 2/3 cup panko instead of the breadcrumbs, to which I added some salt and pepper and some oregano and only about 1 tsp of oil and this worked out fine. I also ommitted the 2 tb of oil at the stage just before it goes into the oven and didn't miss it. Lastly my bunch of spinach was about half of what was required so I also added and equivalent amount of sliced cabbage which I let simmer covered for about 6 or 7 minutes. Overall an easy dish and tasty. Mind you, I have made a David Lebovitz's Giant Bean Gratin and I do prefer that dish over this one.

    • dinnermints on January 05, 2021

      I adore these big poofy beans, and this recipe does them justice. I brined the beans for 24 hours and then slow-cooked them for around 19 hours, and that was perfect. The recipe notes say specifically not to use baby spinach, but I'm here to tell you that I did it anyways and it worked perfectly. I omitted the 2T of olive oil you're suppose to mix into the beans before baking and didn't miss it, but did add 1/2 tsp of salt and think I probably could have used 1/4 tsp instead given the saltiness of the feta topping. I used a little over 5 oz of whole grain artisan bread for the crumbs. I wasn't able to make it all during one weeknight and so the ingredients weren't warm when I put it in the oven; ended up baking it around 40-45min (covering it at 20min so the crumbs didn't burn). Served with crusty baguette. I'd definitely make this again.

    • SpatulaCity on October 27, 2023

      This was good. I didn’t pre-soak the beans because I wanted to test pressure cooking from dry. 25 min worked! I don’t think there’s anything wrong with this recipe, but it just isn’t my favorite

    • kaityblueeyes on June 04, 2022

      Obsessed with these beans! It was as comforting and delicious as a baked pasta dish. Highly recommend!

  • Grilled chicken souvlaki

    • Delys77 on July 26, 2021

      Very good recipe. The brining resulted in lovely chicken and the dressing in the marinade again at the end makes for a very tasty meal. We didn't serve in wraps and didn't put the veg on the end of the skewer and it didn't burn the chicken. Instead we made a bit more marinade with the chicken and tossed some peppers and zucchini in it. Very nice dish.

  • Grilled lamb shish kebabs

    • Delys77 on July 28, 2023

      This was ok but not stellar. I thought the marinade was too tame against the strong flavour of the lamb and all of it seemed quite flat in the end.

  • Salad Niçoise

    • Delys77 on May 25, 2023

      I made a half recipe last night as dinner for 3 and it was a large portion. I made a few small changes. I don't like canned tuna so I grilled 3 small yellow fin tuna steaks and sliced them thinly. I didn't use the option capers and anchovies and I put a touch more lemon in the dressing. It was a hit for sure. The presentation was lovely and the flavours very nice. My young son also liked it, which is a win because salad and fish aren't tops on his list. Definitely a repeat. I might try a few other renditions as I note that the lettuce isn't a common addition and I'm curious to try one without. I did like the lettuce mind you!

  • Brown rice salad with asparagus, goat cheese, and lemon

    • Delys77 on July 05, 2021

      Cheated and made with left over basmati and some walnuts. Very tasty and a good use for left over rice. Lovely texture and a good blend of flavours and textures.

  • Sautéed Swiss chard with garlic

    • jenmacgregor18 on January 30, 2023

      I cooked beet greens & stems following this. It was simple and great tasting. I had to cook the leaves for a few extra minutes for my liking and added 1 T of lemon juice and 1 tsp of Korean chile flake. I would use those changes again. I like it a bit spicy and tarter and it helps offset the garlic. I will repeat with Swiss chard.

    • jenmacgregor18 on February 03, 2023

      Simple and good. After sauteing the garlic and stems and finding they weren't tender enough in the allotted time, I added some water and steam-sauteed them for a few minutes. I did this with the leaves immediately after getting them all in the pan. Then removed the lid and let the water evaporate and finish cooking. Definitely add a bit of hot pepper and 1T lemon juice. It works for me.

  • Muhammara

    • jenmacgregor18 on March 02, 2022

      This is very good. I see the ATK's Vegetables Illustrated version also has: olive oil, lemon juice, paprika and scallion. I want to try that version too.

  • Garlic and rosemary white bean dip

    • jenmacgregor18 on February 03, 2023

      This was quick, easy & good. I added a heaping tsp of rosemary. And extra cayenne. I would add extra cayenne next time, but do only a level tsp of rosemary.

    • Ishie1013 on February 13, 2023

      Very quick cheap dip to work up with a hummus vibe and strong garlic flavor that really shines together with pita chips. Took me all of five minutes to make in the vitamix, and used up a can of cannellini beans I've been trying to find a use for.

  • Seared scallops with orange-lime dressing

    • evandewater23 on December 30, 2021

      gave it 4 stars bc I thought it needed a little more kick. It was good and very quick.

  • Spicy roasted carrots with cilantro

    • evandewater23 on December 30, 2021

      Carrots are so hard to cut - buy carrot sticks from Publix - sub another spice for cilantro - Eric doesn't like it - it does taste soapy for some due to a difference in genetics

  • 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.

  • Mushroom and pecorino frittata

    • Melina on May 05, 2023

      Delicious! I’m sure any mushroom type will work.

  • 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.

  • Barley risotto with mushrooms and red wine

    • dinnermints on November 20, 2020

      The flavors in this are very good, but I don’t know what possessed me to make this on a weeknight (we ate it the next night). I probably needed to have the heat up a bit higher, but it took 35min for the first round of liquid to be absorbed (as opposed to 20-25min per the recipe). I didn’t have dried porcini mushrooms, so I upped the amount of mushrooms to 12oz and did not omit the carrots.

  • Freekeh pilaf with dates and cauliflower

    • dinnermints on June 27, 2021

      This was tasty, although not overwhelmingly so. Might make again…really like the whole freekeh.

  • Artichoke, pepper, and chickpea tagine

    • dinnermints on October 01, 2020

      Quick for a tagine, but flavorful nonetheless. It is a bit soupier than I would have thought, but thickens as it sits. I used the 2 T of olive oil at the beginning, but didn't use the additional 2 T at the end; didn't miss it.

  • Black-eyed peas with walnuts and pomegranate

    • dinnermints on February 14, 2023

      Lovely combination of flavors & textures. I cooked 1 lb of black-eyed peas and was able to make 1.5 recipe, used just 2 T of oil and that worked out fine. The dukkah is wonderful.

  • Hearty pearl couscous with eggplant, spinach, and beans

    • dinnermints on April 11, 2021

      Flavorful one-pot meal with a delicious combination of ingredients. The eggplant is first tossed in some spices and microwaved before cooking (I used paper towels instead of coffee filters), and I liked the results even though it's a bit more time-consuming. I used whole wheat giant couscous and cooked for 12 minutes, which was perfect. Instead of canned great Northern beans, I used home-cooked scarlet runners, and found this was a good recipe to highlight this splendid and hefty bean. Having no fenugreek, I googled around and ended up using dry mustard + a little maple syrup added to the cooking mixture. I also doubled it (cooked it in a very large skillet that wasn't nonstick, and it still worked out fine), using half the amount of oil called for and four cups cooked beans, and found it freezes beautifully. Lastly, I would up the spinach to five ounces for a single recipe, and a little lemon juice squeezed on top hits the spot.

  • 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.

    • scotchbonnetpepper on May 21, 2022

      Very dry

  • Lemon-chili bread crumbs

    • Zosia on March 09, 2021

      Added brightness and crunch to orecchiette with broccoli rabe and sausage.

  • Orecchiette with broccoli rabe and sausage

    • Zosia on March 09, 2021

      Very quick to make and tasty. I topped it with some lemony breadcrumbs, a recipe that was suggested for another pasta dish but worked well with this one.

  • Skillet-roasted cauliflower

    • Zosia on March 18, 2021

      Delicious and a great alternative to oven-roasted.

    • mharriman on December 06, 2020

      Tasty. My husband always remarks when I serve cauliflower because it’s one of his very favorite vegetables. This one is a keeper. I especially liked that I could make it on the stove while my pork loin was roasting in the oven at a temperature not high enough to roast cauliflower In the oven along with it. You can easily mince your garlic and grate your zest during the first five minutes of the cauliflower cooking under a lid on its own.

    • cottonmama on September 17, 2017

      The kids asked for seconds!

  • 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!

  • Lemon-herb hake fillets with garlic potatoes

    • Zosia on March 11, 2021

      The potatoes were delicious and turned out well (microwaves aren't the same so do check them early as mine took only 9 minutes to cook) but the flavouring on the fish was a little too subtle.

  • Sautéed Swiss chard with pancetta and caramelized shallots

    • Zosia on March 11, 2021

      Very good, flavourful side. I substituted kale for Swiss chard.

  • 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.

  • Spanish-style braised chicken and almonds

    • Zosia on March 12, 2021

      The sauce was very rich and flavourful but I've made braised chicken that was much more tender; deliberately overcooking it really didn't work for me. If I were to try this again, I would remove the skin at the start to reduce the fat in the sauce (I skimmmed some off before thickening it) and I would cook it for less time.

  • 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.

  • 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.

  • Bulgur with chickpeas, spinach, and za'atar

    • Zosia on October 19, 2021

      This had nice flavour but the bulgur was overcooked.

  • Warm spinach salad with feta and pistachios

    • Zosia on March 12, 2021

      Great marriage of ingredients and textures. We loved it.

    • cottonmama on September 17, 2017

      Even my kids loved this!

  • Moroccan-style chickpea soup

    • Zosia on September 08, 2022

      Easy and very flavourful. I used 450g fresh tomatoes, grated.

  • 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.

  • Spicy Moroccan-style chicken and lentil soup

    • Zosia on September 14, 2021

      Quick to make and delicious. Great depth of flavour for such a short cook time.

  • Turkish pide with eggplant and tomatoes

    • Zosia on April 12, 2023

      Dough should be made at least 24 hours in advance.

  • French lentil soup

    • mharriman on January 27, 2021

      Delicious. The flavors in the soup have a depth that we really enjoyed. My lentils were a bit on the al dente side-totally my fault because I neglected to do a taste test before pureeing 3 cups from the pot. 35 minutes wasn’t enough time for the lentils, so I need to increase simmering time in increments of five minutes / then check to get completely softened lentils. Cotes du Rhône was a good wine pairing.

    • Baxter850 on July 26, 2022

      Really good soup. Needed to reduce it a bit (would cook hotter or without the lid partially covering the pot) next time.

    • Shewi128 on November 06, 2023

      Definitely more tasty than it sounds. It was even better the second day. I'd make it again.

  • 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.

    • scotchbonnetpepper on May 21, 2022

      Subbed with pumpkin seeds. Quite good. Lots of leftover dressing.

  • 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.

  • 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.

  • 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.

    • SpatulaCity on May 31, 2023

      Love za’atar! The chicken was good but would have been helped with an overnight brine. The preserved lemon and mint vinaigrette is delicious on the top and really makes the dish!

  • Greek-style shrimp with tomatoes and feta

    • mharriman on April 01, 2023

      My husband made this tonight and it was delicious. He substituted Pernod for ouzo since we didn't have any of the latter. He served the shrimp mixture over jasmine white rice as shown in the recipe’s photo but not described in the recipe. The largest amount of time was the prep: chopping the pepper, mincing the five cloves of garlic, dicing the feta cheese, etc. Worth repeating.

  • 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.

  • 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.

  • Broiled eggplant with basil

    • mharriman on July 01, 2023

      As described, easy to prepare and broil. The eggplant is mostly unadorned, so it's fairly bland but it complemented a spicy Turkish kebab entree I made.

  • 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.

  • 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.

  • 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.

  • 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.

    • MariaSwe on January 23, 2022

      This is how I usually make tzatziki, except I never peel and deseed. The peel adds texture and flavour in my opinion and I'm too lazy to deseed. We love tzatziki and make it often.

  • Skillet-roasted spiced cauliflower with pistachios

    • SpatulaCity on June 01, 2023

      Very nice cauliflower preparation. I think the spices and mint could have been bumped by 1.5x. I opted to keep the garlic from the original recipe because we love garlic! My cauliflower don’t take as long to cook as the recipe states, but I really liked that first step of browning the cauliflower in a covered pan. Next time I’ll crank the heat for that first step to get some extra char, and shave some cook time off the back end.

  • Green salad with artichokes and olives

    • SpatulaCity on December 06, 2023

      Very clean, nice, and tasty. Found the combination of arugula and romaine to be perfect - some crunchy sweetness from the romaine and spicy tenderness from the arugula. Didn’t have Asiago but subbed Fontina. Added chicken to make it an entree salad.

  • Green bean salad with cilantro sauce

    • SpatulaCity on May 31, 2023

      Tasty and fresh green bean prep. I used haricots vert and only blanched for two minutes. I love cilantro so this was right up my alley. The recipe made more pesto than needed, so I’m planning to mix into salad or rice tomorrow. Good, but not an amazing recipe that I’ll rush to remake

  • Spanakopita

    • SpatulaCity on September 19, 2023

      Very good and overall happy with my first try at spanakopita. Couldn’t find curly spinach, so used a mix of fresh baby spinach and arugula. The filling was wonderful but I just wish there was more of it. May increase next time. My phyllo was in pretty bad shape, but it still worked. The top layers curled up during baking. Not sure if this means I needed to brush with more oil or…?

  • Lamb meatballs with leeks and yogurt sauce

    • Daltman on February 10, 2023

      This was good but I subbed sweetened vanilla yogurt for Greek, and orange balm for mint (what I had on hand). I think it would be great if I’d made it as written. Would like to try again!

  • 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.

  • Stewed chickpeas with eggplant and tomatoes

    • Tweedles81 on October 11, 2020

      This was really a flavorful meal for a fall afternoon! I happened to have all of the ingredients on hand except I used a red bell pepper instead of green. I also added Aleppo pepper to my serving to give it a kick. It was a very hearty, healthy meal that I will definitely make again for vegan friends!

  • Lavash crackers

    • LindaTenS on August 26, 2018

      Really great with hummus and yogurt cheese

  • Prosciutto-wrapped stuffed dates

  • Herbed basmati rice and pasta pilaf

    • LindaTenS on August 26, 2018

      Great side dish - makes a ton of food

  • Spicy Moroccan-style lamb and lentil soup

    • scotchbonnetpepper on May 21, 2022

      Needed to cook the lamb in stew for over an hour. Used kidney beans and skipped saffron.

  • Classic hummus

    • MariaSwe on January 19, 2022

      There are so many recipes for hummus but the ones I've made recently have been without oil. I don't know what the traditional way is exactly but I like hummus both ways. This was a good recipe with a nice texture and taste. I like hummus that isn't too silky and airy but not grainy either.

    • Velkuv on June 02, 2018

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

  • Falafel

    • MariaSwe on February 08, 2023

      When I first read the recipe I didn't think falafel that was only shallow-fried could be as good as deep-fried, but I was wrong. This way is simpler and just as tasty. I might use this way in the future. Also no resting time. I didn't have any parsley so I used the same amount of black kale. Next time I might up the spices a little bit, which I usually do with ATK. Made half recipe, which was plenty for 3, as I served with rice and vegetables.

    • Shewi128 on March 29, 2023

      Easy and delicious. I was dreading making them because I thought it'd take forever to shape and fry, but it was fairly quick. They were very flavorful and crispy. Note: I used 16 oz dried chickpeas and adjusted the recipe accordingly. I was wondering why they only did 12 oz in this recipe and other falafel recipes. It's because many home food processors will barely be able to fit 16 oz if chickpeas plus other ingredients on them. Just a heads up. However, I would size up again if given the chance.

  • Pan-roasted asparagus with cherry tomatoes and Kalamata olives

    • Ezair92 on October 26, 2022

      Very good. Made a great vegetarian meal too

  • Sautéed cabbage with parsley and lemon

    • Ezair92 on April 27, 2023

      This was very good and quick and easy

  • 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.

  • Lentils with spinach and garlic chips

    • Shewi128 on September 19, 2023

      I cooked these lentils along with pork that had similar spices. I used brown lentils, and they cooked faster than the recipe expected, so check for tenderness of the lentils. I didn't use spinach. I'd make these again.

  • Koshari

    • Shewi128 on March 15, 2023

      If you like doing 3 things at once, this is the recipe for you. I was a little overwhelmed with trying to cook the pasta, lentils, sauce, and then the rice all in a row.. but it wasn't too hard as it wasn't active time. The flavor was reminiscent of mujaddara. We all liked it. I mixed all of the sauce into the lentil/pasta/rice, and that made it more like a casserole, which wasn't terrible, but it might've been better with adding half the sauce like the instructions said to do. I also skipped the crispy onions as there was no way I could do this all on a weeknight. I'm sure that would have been delicious to have the flavored oil, but it was a normal weeknight for me. I'd make this again, but I liked mujaddara better.

  • Grilled spiced pork skewers with onion and caper relish

    • Shewi128 on September 18, 2023

      The flavor was complex and delicious. I loved the spiced marinade, and the caper onion relish really even made it better. However, what we didn't love was the cut of the pork. Maybe something else wouldn't end up so tough? I'd make this again, but with a different cut of meat.

  • Tahini-lemon dressing

    • Shewi128 on March 29, 2023

      I used this with falafel and not as a salad dressing. Be sure to whisk in the olive oil like the recipe states. It may also help to put warm water instead of cold if your tahini is thick.

  • Marinated cauliflower and chickpeas with saffron

    • jenburkholder on August 11, 2023

      Quite nice and very easy. Used a bit less oil and a bit more vinegar per personal taste.

  • Spaghetti al limone

    • jimandtammyfaye on August 09, 2021

      Perfect recipe as written. Have subbed It Parsley for basil and added quartered grape tomatoes and chopped Castellano olives. Rotation recipe.

  • Mushroom tart

    • BrendaD1962 on March 05, 2022

      Delicious!! Definitely make the crust in the recipe, so easy and you just press it into the tart pan. This was so good and we’ll definitely be making it again.

  • Orzo salad with arugula and sun-dried tomatoes

    • FattyNaddy on June 20, 2022

      So delicious! I had to substitute the pine nuts for sunflower seeds for the nut allergies in my family and it was still so good. Will definitely make it again.

  • Braised lamb shoulder chops with tomatoes and red wine

    • Ishie1013 on February 02, 2023

      This is a really nice weeknight recipe that came together well. My only complaint is that the braise time is pretty long and risks overcooking the lamb. I cut it in half before pulling out the shoulders and finished the sauce. Came out perfectly that way.

  • Warm farro with mushrooms and thyme

    • Ishie1013 on March 31, 2022

      Lovely recipe and made use of farro I was trying to get off the shelf. Used wild mushrooms from the farmer’s market. Only other changes needed were finishing it with a refining olive oil and a bit of crumbled feta.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

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

Publishers Text

Bring the Mediterranean--from Italy and Greece, to Morocco and Egypt, to Turkey and Lebanon--into your kitchen with more than 500 fresh, flavorful recipes. This comprehensive cookbook translates the famously healthy Mediterranean diet for home cooks with a wide range of creative recipes, many fast enough to be made on a weeknight, using ingredients available at your local supermarket.

The structure of the book follows the guidelines of the Mediterranean Diet Pyramid. You'll find large chapters devoted to Beans and to Vegetables, the Seafood Chapter is larger than Poultry and Meat, and the Fruits and Sweets chapter, while shorter, is packed with recipes you can truly feel good eating.

Recipes include Spiced Baked Rice with Potatoes and Fennel, Tagliatelle with Artichokes and Parmesan, Orzo with Shrimp, Feta, and Lemon, Za'atar-Rubbed Chicken, Greek-Style Braised Pork with Leeks, and Orange Polenta Cake.

Other cookbooks by this author