Caponata di Melanzane, a traditional dish from Sicily. The sweet and sour combination common in the Arab cuisine is strongly represented in this Sicilian dish.
A quick and easy frittata of spinach, eggs and feta cheese. With a salad on the side its always a winner, hot or at room temperature.
A simple tomato and cucumber salad inspired by a Middle Eastern recipe. Terrific on its own or with grilled Halloumi or feta.
A cauliflower frittata recipe from a Turkish hole in the wall restaurant in Berlin-Kreuzberg. What a great way to spice up an underrated vegetable!
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Ready-made gnocchi are a fast cook’s dream. Sauteing them in butter and olive oil sears them in a crispy mantel. A quick and healthy option for dinner.
Endives au Gratin, a classic from Belgium and Northern France. The sweet and slightly salty taste of the Gruyere cheese is a perfect match to the the endives.
A tasty recipe for roasted potatoes Provence style: Leaving the potato skins on is healthy and the Persillade adds zest. Goes well with meat dishes.
The mustard soup with bacon and leek is one of the classic Dutch recipes. Instead of Dutch mustard, use equal amounts of whole grain and Dijon mustard.
The famous Moroccan recipe for a spicy marinade and sauce, a mixture of cilantro (fresh coriander leaves), cumin parsley, garlic, paprika, lemon and olive oil.
For this recipe, you can use lima beans, butter beans or fava beans. This cool lemony salad is one of my favorites and quick to prepare.
I have never been fond of beets. To me they always came in jars, tasting like earth and vinegar. Nothing to look forward to. I changed my mind! Beetroot soup is not only eye-catching but delicious too. Add a shot of vodka to it, and have a Borscht experience.
Originally from the Canary Islands, this recipe is now popular all over Spain. It’s used for potatoes (Spanish are consummate potato eaters), roasted vegetables, fish, salads, soups you name it, you got it.
Labneh, also known as Laban, which means yogurt in Arabic, is a traditional food in the Middle East. It can also be served on its own as an appetizer – sprinkled with some olive oil and herbs and accompanied by some pita bread – a real delight!
Tian à la Comtadine is a traditional potato dish of the Provence. “Tian” is a gratin dish and “Comtat” means duchy. This is a popular side dish in France for meats and fish. But I also like it as a vegetarian choice accompanied by a green salad.
Pico de Gallo also known as Salsa Fresca is one of the best known Mexican imports to the American food scene. It’s a versatile sauce that renders itself to a multitude of uses. It is a crisp and tart condiment which enlivens grilled meats, baked dishes and is a great side kick to snacks. Indispensable in a summer party.
Here is a recipe to prepare your own cured olives. It only works with freshly harvested olives. You can’t obtain fresh ones? Then you might want to take a look at this recipe, so you buy the right variety for your Mediterranean dishes.
Persillade (Persil = parsley in French) is a recurrent theme in the French kitchen. No wonder, the irresistible aroma of garlic and parsley makes any dish glorious. It can be added during the preparation of the dish for a more subtle flavor, at the very end to provide a more garlicky taste or even used raw as a garnish.
The type of mushrooms normally used for this dish are Cèpes, a French term which should be applied only to the Porcini variety. For this dish, you may also use cultivated mushrooms, like champignons, as long as they are fresh.
No longer your grandmother’s traditional cranberry sauce. A Latino touch has been added to it. Chipotle chilis and dried smoked jalapeno peppers add a spark of heat and smokiness to the sweet/tart cranberries.