France:
The South and South-West
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| Appetizers |
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Anchovy-Oil Canapes |
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Onion, Anchovy, and Olive
Tart |
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Provençal Olive
Paste and a Variation with Smoky Eggplant |
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| Soups |
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Bouillabaisse |
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Garlic Soup |
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Simple Provençal
Fish Soup |
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Vegetable Soup with Basil |
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Kathy Jelen's Fish Soup |
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| Poultry and Meat |
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Duck with Raisins |
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Chicken Prepared in the
Style of the Camargue |
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Chicken Breasts with Garlic
Wine |
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Sauteed Rabbit with Anchovies
and Black Olives |
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Confit of Lamb Shanks with
Garlic Croutons |
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Beef, Wine, Mushrooms and
Olive Stew |
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Sauteed Lamb with Stuffed
Figs |
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Lamb Stew with Oranges |
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Leg of Lamb with Garlic
Sauce |
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Leg of Lamb with Olive
Sauce |
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| Vegetables and Sauces |
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Provençal Fresh
Tomato Sauce |
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Glazed Stuffed Onions |
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Ratatouille (Provençal
Vegetable Stew) |
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Hot Pepper and Garlic Sauce
for Provençal Fish Soups and Stews |
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Stuffed Baked Tomatoes |
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| Desserts, Preserves and
Beverages |
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Hazelnut Crisps |
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Figs and Creamed Cheese |
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Sweet Olive and Lemon Mousse |
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Nougat Pudding with Chocolate
Sauce |
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Peach Jam |
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White wine Flavored with
Peaches |
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Orange-Flavored Wine |
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Italy:
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| Appetizers |
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Mashed Fava Beans with
Potatoes and Chicory (Apulia) |
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Stuffed Squash Blossoms
(Tuscany) |
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Easter Ricotta Cheese Fritters
(Tuscany) |
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Tomato, Mozzarella, and
Basil Salad (Campania) |
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Green Olive Salad (Apulia) |
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Country-style Grilled Eggplant
(Apulia) |
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Stuffed Eggplant (Apulia) |
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Mozzarella Cheese Sandwiches |
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Fried Stuffed Olives (Marches) |
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Grilled Red Peppers (Southern
Italy) |
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Yellow Pepper "roll-mops"
Stuffed with Pine Nuts, Golden Raisins, and Anchovies (Apulia) |
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Stuffed Tomatoes in the
Style of Calabria |
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Spinach with Parmesan Cheese
(Tuscany) |
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Apulian Casserole of Potatoes,
Rice and Mussels |
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| Beans, Pasta, and Sauces |
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Tuscan Vegetable Soup with
Olive Oil and Sage |
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White Beans with Caviar
(Rome) |
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Orecchiette with Potatoes
and Arugula (Apulia) |
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Panzarotti with Tomato-Cheese
Sauce (Naples) |
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Pasta with Bread Crumbs
(Sicily) |
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Pasta and Chick-peas (Tuscany) |
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| Fish, Poultry, and Meat |
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Roast Squid with Garlic,
Tomato and Rosemary |
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Poached Chicken with Tunafish
Sauce |
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Braised Duck with Lentils |
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Squabs with Polenta (Perugia) |
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Calf's Liver with Laurel
Leaves) |
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Rib Steaks in the Style
of Rome |
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| Desserts |
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Hot Fried Figs (Tuscany) |
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Simonetta's Black Grape
Ice |
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Stuffed Peaches (Liguria) |
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Almond Macaroon Souffle |
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Spain
and Portugal:
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| Appetizers |
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Shrimp in Garlic Sauce |
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Shrimp in Tomato Sauce
with Almonds and Pine Nuts |
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Salad of Oranges, Salt
Cod, and A Splash of Spring Water |
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Onion, Tomato and Green
Pepper Omelet |
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Squid in its own Ink with
Garlic and Almonds |
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Squid in it own Ink with
Tomato Sauce |
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| Soups |
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Chilled Almond Soup with
Green Grapes |
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Mixed Vegetable, Chick-pea,
Bean and Sausage Soup |
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Gazpacho |
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Andalusian Garlic and Bread
Soup |
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| Fish, Poultry, and Meat |
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Fish, Potatoes, Tomato,
and Peppers Roasted in the Oven |
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Double Marinated Quail |
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Marinated Partridges in
Piquant Jelly |
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Stuffed Beef Roll |
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Roast Pork with Oranges |
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| Rice, Vegetables, and Sauces |
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Swiss chard with Pine Nuts |
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Rice with Green or Red
Peppers |
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Chick-Peas with Tomatoes,
Fresh Sausage and peppers |
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Paella |
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Andalusian Potatoes in
Tomato and Pepper Sauce |
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Almond and Hot Red Pepper
Sauce |
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| Dessert and Beverage |
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Melon with Anisette |
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Wine Punch |
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Greece,
Turkry, and the former Yugoslavia:
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| Appetizers |
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Eggplant and Green Pepper
Relish (Dalmatia) |
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Albanian-style Liver (Turkey) |
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Greek stuffed Grape Leaves
with Lemon and Egg |
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Cypriot Ovals Stuffed with
Lamb, Parsley, and Fennel |
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Zucchini Stuffed with Cheese
(Turkey) |
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Greek Garlic Sauce |
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Green Olive and Meat Pies
(South-Eastern Turkey) |
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Cold Stuffed Green Peppers
(Turkey) |
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| Soups, Eggs and Yogurt |
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Macedonian Yogurt and Cucumber
Soup |
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Turkish Hot Yogurt Soup |
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Poached Eggs with Yogurt
(Turkey) |
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Homemade Yogurt |
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| Vegetables and Grain Dishes |
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Black-eyed
Pea Pod Fritters with Skordalia Sauce (Greece) |
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Red Pepper Paste (Turkey) |
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Turkish Eggplant cream |
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Sauteed Spinach with Yogurt-Garlic
Sauce (Turkey) |
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Squash with Bulgur Pilaf
(Turkey) |
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Turkish Bulgur Salad with
Tomato and Red Peppers |
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Purslane, Tomato, and Sumac
Salad (Turkey) |
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Green Tomato Gratin (Turkey) |
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Dalmatian Black Rice |
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| Fish, Meat, and Poultry |
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Red Mullets with
Lemon Oil Dressing (Greece) |
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Dalmatian Finely Ground
Skewered Beef |
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Shrimp in Tomato Sauce
with Feta Cheese (Greece) |
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Small Meatballs in Tomato
Sauce (Greece) |
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Baked Meat and Eggplant
Casserole with Yogurt Sauce |
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Grilled Quail (Greece) |
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Baked Fish with Tomatoes
and Onions (Greece) |
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| Desserts |
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Greek Honey Walnut Cake |
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Walnut and Raisin Pie (Greece) |
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North
Africa:
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| Appetizers |
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Algerian Eggplant Salad |
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Spiced Carrot Salad with
Feta Cheese and Black Olives (Tunisia) |
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Tunisian Mixed Roasted
Vegetables with Capers |
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Moroccan Date and Orange
Salad |
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Tunisian Mixed Vegetable
Salad with Mint |
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Fresh Fennel Salad with
Green Olives and Sardines |
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Artichoke and Preserved
Lemon Salad (Tunisia) |
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Turnip Wafers with Citrus
Marinade (Tunisia) |
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| Soups and Fried Briks |
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Toasted Green Wheat Soup
(Tunisia) |
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Fish Soup from the Island
of Jerba |
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Moroccan Harira |
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Thick Barley Soup from
Gabes (Tunisia) |
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Brain and Egg Briks (Tunisia) |
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Anchovy and Egg Briks (Tunisia) |
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Fatima's Little Fingers
(Tunisia) |
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Ground Meat and Egg Turnovers
(Tunisia) |
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| Pepper Pastes, Mixed Spices,
and Preserved Lemons |
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Tunisian Hot Pepper Paste |
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Home-Style chili Paste
with Onion and Spices (Tunisia) |
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Preserved Lemons |
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Tunisian Spice Mixture |
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| Fish, Poultry, Meat and
Vegetable Dishes |
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Fish with Eggplant and
Tomatoes (Tunisia) |
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Shrimp with Sauce Kerkennaise(Tunisia) |
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Fried Fish with Zucchini
and Tomato Sauce(Tunisia) |
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Fish Fillets with Harissa
and Black Olives(Tunisia) |
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Algerian Pickled Fried
Fish |
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Chicken Smothered in Green-Cracked
Olives (Morocco) |
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Moroccan Chicken with Almonds |
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Squab with Coriander and
Spices (Algeria) |
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Algerian Chicken Stew with
Potato-Cheese Croquettes |
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Tunisian Stuffed Fennel
Bulbs |
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Tunisian Fried Green Peppers |
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Tunisian Stuffed Artichoke
Bottoms |
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Tunisian Veal Stew Smothered
in Peppers and Okra |
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Lamb Boulettes for Tunisian
Couscous |
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Spiced and Preserved Meat,
kadide |
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Tunisian Grilled Lamb Chops |
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Tunisian Vegetable Ragout |
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Tunisian Pickled Vegetables
with Spiced Ground Beef |
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Tunisian Ragout of Stuffed
Olives |
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Tunisian Chick Peas and
Swiss Chard Ragout |
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Tunisian Parsley Tagine |
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Tunisian Mint Tagine |
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Moroccan Lamb and Date
Tagine |
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| Couscous |
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Couscous with Meatballs
as Prepared at the Gateway to the Sahara (Tunisia) |
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Tunisian Couscous with
Greens |
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Couscous with Preserved
Meat and Vegetables (Tunisia) |
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Tangier-Style Couscous |
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| Desserts |
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Sweet Semolina with Dates,
Nuts, and Rose Water Pudding (Tunisia) |
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Tunisian Date Candies |
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Pomegranates with Orange
Flower Water (Tunisia) |
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Egypt,
Israel, Lebanon and Syria:
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| Appetizers |
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Eggplant Dip with Sesame
Seed Paste |
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Fattoush,Lebanese Parsley
and Bread Salad |
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Hummus |
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Lamb Kidneys with Pomegranate
Sauce |
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Fresh Cheese made from
Yogurt |
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Muhammara |
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Lentil and Black Olive
Dip |
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Middle Eastern Cheese Salad |
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Tabbouleh |
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| Fish, Poultry, and Meat |
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Broiled Chicken with Olive
Oil, Lemon and Garlic Sauce (Egypt) |
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Lamb Cooked in its Mother's
Milk (Lebanon and Syria) |
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Fried Chicken with Sesame
Seeds (Israel) |
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Chicken with Oranges (Israel) |
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Fish Fillets Baked in Sesame
Seed Sauce (Lebanon) |
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Lebanese Lamb Dumplings
and Kibbeh in Yogurt Sauce |
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Lentils, Chick-peas, and
Vegetables |
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Lentils with Spinach and
Lemon (Lebanon) |
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Spinach and Sumac Triangles |
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Middle Eastern Eggplant,
Tomatoes and Chick-peas |
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