Recipe Roundup: Mediterranean Mezze

 

On hot, sticky summer days, it's hard to feel motivated to put together a proper dinner when all we want to do is graze. So why not harness that snacking urge with a meal of Mediterranean mezze? Anchor the menu with a few of the following dishes, add a plate of olives and pickles and some warm pita for dipping, and dinner is served.

 

Cold Stuffed Grape Leaves

Claudia Roden's recipe for stuffed grape leaves from her 1972 classic, A Book of Middle Eastern Food, inspired this adaptation from James Beard.

 

Warm Sheep's Milk Feta with Apricot Tapenade

Make this sweet-and-salty appetizer now, while apricots are still in season.

 

Fattoush... Read more >

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Market Haul: October 31

market haul

This week’s haul is a cornucopia of greens: broccoli, broccoli rabe, escarole, collards. To avoid getting overwhelmed, it’s never a bad idea to wash and blanch your greens all at once so they’re ready to go throughout the week. For those of you haven’t tried Japanese salad turnips, they’re sweet and juicy and absolutely delicious eaten raw in salads or quickly braised, as in the recipe below. Eat their tops as you would any greens—we’re partial to a simple sauté with olive oil and garlic.

The Haul: Sweet potatoes, broccoli rabe, escarole, salad turnips, collard greens, broccoli, and Mutsu and Cameo apples

The Menu Ideas:

Parmesan-Roasted Broccoli [Barefoot Contessa]
The recipe that will

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January's Best Recipes

January's best recipesAna Sortun's fattoush; the Meatball Shop's meatballs and polenta

Here are our recipe tester’s favorite recipes from last month: Ana Sortun's Fattoush with Escarole, Parsley, and Sumac This delicious and refreshing Arabic salad helped us trim down after the gluttony of the holidays. The Meatball Shop’s Spicy Pork Meatballs with Spicy Meat Sauce and Soft Polenta At New York City's Meatball Shop, customers can choose their own adventure on the mix-and-match menu of meatballs, sauces, and sides. This trio is the most popular combination.

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Recipe: Ana Sortun's Fattoush with Escarole, Parsley, and Sumac

Fattoush with Escarole, Parsley, and Sumac Eating healthy after the gluttony of the holidays doesn't have to be a drag. Ana Sortun's delicious recipe for fattoush—an Arabic salad made with vegetables, pita, and sumac—is helping us stick to our resolutions...at least for another day or two.

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