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Soup/Salad/Sandwich
Pan Bagnat
The original tuna sandwich. (By Ari Weinzweig)
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Condiment/Sauce
Ancho Chile Salsa
Chef Deborah Schneider’s quick and versatile salsa. (By Deborah Schneider)
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Sweet/Dessert
Chocolate Mousse with Olive Oil and Flaky Salt
Also known as Mousse de Chocolate con Aceite de Oliva y Sal Maldon, this is a Spanish take on chocolate mousse that’s salty, sweet, and delicious. (By Anya von Bremzen)
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Condiment/Sauce
Porcini Mayonnaise (Maionese di Porcini)
A perfect accompaniment for baked, grilled, or poached fish. (By David Shalleck)
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Starter
Briget's Onion and Feta Cheese Tart
Starting with frozen puff pastry takes care of the hardest part of this brunch dish. (By Bill Granger)
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Pasta/Noodles
Linguine with Clams and Zucchini (Linguine con Vongole e Zucchini)
A popular and classic primo of the Amalfi Coast, this dish can be found on menus throughout the region in countless different versions. (By David Shalleck)
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Main
Baked Snapper with Tomatoes and Olives (Pesce al Forno con Pomodori e Olive Neri)
A versatile recipe for baking fish. (By David Shalleck)
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Pasta/Noodles
Spaghettini with San Marzano Red Clam Sauce (Spaghettini con Vongole in Sugo Rosso)
Everyone should have a red clam sauce in his or her repertoire. (By David Shalleck)
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Main
Scallops Mediterranean
Scallops Mediterranean (By devilsfoodsoul )
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Main
Fiendishly Simple Mediterranean Grilled Chicken
Fiendishly Simple Mediterranean Grilled Chicken (By kinda4 )
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Starter
Whole Wheat Pita Bread
Whole Wheat Pita Bread (By szaydel )
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Soup/Salad/Sandwich
Simple Tomato Cucumber and Eggplant Salad
Simple Tomato Cucumber and Eggplant Salad (By szaydel )
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