Greens Starters
and Sides
|
| |
 |
Horta Autumn Horta with
Edible Chrysanthemum, Vinegar and Olive Oil (Greece) |
| |
|
Mixed Greens with Garlic
and Balsamic Vinegar (Italy) |
| |
|
Warm Escarole with Sherry
Wine Vinegar, Sherry and Pomegranates (Spain) |
| |
|
Chiffonade of Wild and
Not So Wild Edible Greens (Greece) |
| |
|
Edible Wild Greens: A visit
with Sara the goat herder "Wild" Greens with Preserved Lemons
and Olives (Morocco) |
| |
|
Samphire Salad with Tapenade
Toasts (France) |
| |
|
Garden Greens with Herbs,
Cabbage and Green Olives (Cyprus) |
| |
|
Mote Basson's Stewed Leafy
Greens with Tahini (Israel) |
| |
|
Fresh Cabbage with Tahini
(Egypt) |
| |
|
Mallow Leaves with Tunisian
Spices (Tunisia) |
| |
|
Picking Mallow Leaves Cactus
Pad, Cilantro and Harissa Salad (Tunisia) |
| |
|
Chard with Spanish Pimenton
and Toasted Almonds |
| |
|
Greens with Sultanas, Pinenuts and Sherry Vinegar (Spain) |
| |
|
Young Mustard Greens with
Pomegranate Molasses (Syria) |
| |
|
Samira's Tabouleh with
Parsley, Cinnamon and Cumin (Israel) |
| |
|
Purslane Salad with Cucumber
(Israel) |
| |
|
Molise-Style Frittata with
Asparagus (Italy) |
| |
|
Variation: Hops Tops Frittata
Alicante-Style Tortilla with Green Garlic (Spain) |
| |
|
Leafy Greens "Scrambled"
with Eggs (France) |
| |
|
Gratin of Warm Leafy Greens,
Crispy Potatoes, Smokey Paprika and Whipped Eggs (Spain) |
| |
|
Potato Cake Stuffed with
Kale (Italy) |
| |
|
Cesare's Warm Scrambled
Egg Salad (Italy) |
| |
|
Marinated Treviso-Style
Radicchio with Crumbled Eggs (Italy) |
| |
|
Jajik Bowl |
| |
|
Leafy Greens, Garlic, Yogurt
and Red Pepper Swirls (Turkey) |
| |
|
Variation: Crunchy Purslane
and Yogurt Sauce (Turkey) |
| |
|
Provencal Tian with Creamed
Spinach (France) |
| |
|
Tender Greens and Sheep's
Milk Cheese (Greece) |
| |
|
Leafy Greens, Cheese Crisps
and Pomegranate Salad (Italy) |
| |
|
Variation: Leafy Greens
with Wavy Frico with Grilled Polenta (Italy) |
| |
|
Watercress and Tomato Salad
with Cured Tuna (Spain) |
| |
|
Skillet Greens with Garlic
and Anchovies on Grilled Bread (Italy) |
| |
|
Shredded Red Radicchio
and Smoked Fish Salad with Polenta Crostini (Italy) |
| |
|
Stewed Greens with Small
Bits of Basturma (Turkey) |
| |
|
Dried Greens |
| |
|
Leafy Mixed Greens Flavored
with Lamb (Turkey) |
| |
|
Provencal-Style Stuffed
Cabbage (France) |
| |
|
Escarole Stuffed with Anchovies,
Capers and Pinenuts (Italy) |
| |
|
Kayserie-Style Pan-Grilled
Grape Leaves Stuffed with Basturma, Parsley and Orange (Turkey) |
| |
|
Black-Sea Style Chard Bundles
Stuffed with Veal, Toasted Corn Kernels and Fresh Mint (Turkey) |
| |
|
Gaziantep-Style Triangles
of Swiss Chard Stuffed with Green Wheat, Lamb and Pinenuts (Turkey) |
| |
|
Spinach and Garbanzo Bean
Stew with Spanish Paprika (Spain) |
| |
|
Mustard Greens with Black-eyed
Peas and Rice (Turkey) |
| |
|
Mixed Greens with Black-eyed
Peas (Greece) |
| |
|
Sauteed Tuscan Kale with
Garlicky White Beans (Italy) |
| |
|
Arugula Smothered Bean
Salad with Prosciutto (Italy) |
| |
|
Arugula with Yard-long
Beans and Walnuts (Turkey) |
| |
|
Tiny Garbanzo Beans "Swimming"
in Green Tahini Sauce (Israel) |
| |
|
"Wild Greens"
al pomodoro (Italy) |
| |
|
Slivered Endive, Fennel
and Blood Orange Salad (Italy) |
| |
|
Pea Shoots, Tendrils and
Buds with Tomato and Onion (Greece) |
| |
|
Variation: Pea Shoots with
Tomato and Egg (Turkey) |
| |
|
Sicilian Squash Tendrils |
| |
|
"Dragged" Greens
with Potato, Garlic, Peperoncino and Rosemary (Italy) |
| |
|
Young Turnip Shoots and
Tops with Potatoes and Spanish Paprika (Spain) |
| |
|
Green Dumplings Tossed
with Diced Tomato, Toasted Walnuts and Fresh Herbs (Italy) |
| |
|
Braised Cabbage and Sauteed
Mushrooms with Glazed Onions (France) |
| |
|
Asparagus a la parilla
with Parsley and Ham Sauce (Spain) |
| |
|
Gratin of Cardoons, Anchovies
and Cheese (France) |
| |
|
Provencal Braised Celery
Hearts with Scallions (France) |
| |
|
Artichokes Braised with
Spinach and Lardons (France) |
| |
|
Artichokes Stuffed with
Ricotta (Tunisia) |
| |
|
Mechouia (Tunisia) |
| |
|
Madame Saucourt's Fabulous
Ratatouille (France) |
| |
|
|
| |
|
|
Grain Starters
and Sides
|
| |
|
Barley and Greens with
Crumbled Prosciutto (Italy) |
| |
|
Ayfer's Kisir with Red
Pepper Paste and Shredded Romaine (Turkey) |
| |
|
"Best-Ever" Bugulama
(Turkey) |
| |
|
Variation: "Best-Ever"
Bugulama with Bitter Greens (Turkey) |
| |
|
Winter Squash Pilaf with
Bulgur (Cyprus) |
| |
|
Scallion and Bulgur Pilaf
with Golden Raisin Compote (Turkey) |
| |
|
Bulgur Pilaf with Fresh
Tomatoes, Thick Yogurt and Onion "Strings" (Greece) |
| |
|
Kofte in the Eastern Mediterranean
Kitchen |
| |
|
Summer Red Oil Kofte |
| |
|
Walnut Kofte |
| |
|
Bulgur with Tomatoes, Scrambled
Eggs and Parsley (Turkey) |
| |
|
Harpout Kofte with Fresh
Mint and Egg Salad (Turkey) |
| |
|
Skinned Wheatberry Pilaf
with Tuna, Capers and Cherry Tomatoes (Italy) |
| |
|
Variation:"Grano"
with Skillet Mussels and Cherry Tomatoes (Italy) |
| |
|
Rice-Stuffed Pimientos
de Piquillo with Mushrooms (Spain) |
| |
|
Rice-Stuffed Mussels with
Pine Nuts and Currants (Greece) |
| |
|
Rice and Spicy Lamb Stuffed
Apricots (Turkey) |
| |
|
Box: Rice Pilafs |
| |
|
Rice Pilaf with Spinach,
Feta and Black Olives (Greece) |
| |
|
Rice Pilaf with Leeks and
Dill (Greece) |
| |
|
Box: Rice for Risottos |
| |
|
Red Risotto with Radicchio
and Barolo Wine (Italy) |
| |
|
Black and White Risotto
(Italy) |
| |
|
Using the Pressure Cooker
to Cook Risotto |
| |
|
Artichoke and Spinach Risotto
(Italy) |
| |
|
Broccoli Rabe Risotto with
Pork (Italy) |
| |
|
"The Butcher's Choice"
Risotto (Italy) |
| |
|
Handkerchief Pasta with
Wilted Greens and Wild Mushrooms (Italy) |
| |
|
Pasta with Bitter Greens
and Tomatoes (Italy) |
| |
|
Radicchio Pasticcio (Italy) |
| |
|
Lidia Bastianich's Greens-Stuffed
"Gnocci" Strudel (Italy) |
| |
|
"No-Stir" Polenta
(Italy) |
| |
|
Onion Jam for Polenta (Italy) |
| |
|
Caramelized Cabbage and
Creamy Polenta Pie (Italy) |
| |
|
Polenta Torta |
| |
|
Polenta Torta with "Apron
Greens" (Italy) |
| |
|
Box: Sliced Polenta for
Grilling |
| |
|
Polenta with Caramelized
Onions and Sharp Cheese (Italy) |
| |
|
Polenta with Treviso-Style
Radicchio (Italy) |
| |
|
Polenta Dumplings served
with Mushrooms, Taleggio Cheese and Sizzling Butter (Italy) |
| |
|
Polenta in the Marches |
| |
|
Polenta in Venice |
| |
|
|
| |
|
|
Soups
|
| |
|
Tunisian Morning Soups |
| |
|
Sfaxian Fish Soup with
Crumbled Barley Bread (Tunisia) |
| |
|
Black Sea Cornmeal, Greens
and Mushroom Soup (Turkey) |
| |
|
El Caldero Murciano with
rice, shrimp, peppers and garlic mayonnaise (Spain) |
| |
|
Creamy Farro and Chick
Pea Soup (Italy) |
| |
|
Farro, Leafy Greens and
Potato Soup as prepared in the Marches (Italy) |
| |
|
Medley of Wheat berries,
Lentils and Rice with Fresh Herbs (Greece) |
| |
|
Chorba with Crushed Wheat
and Cilantro (Tunisia) |
| |
|
Cretan Rustic Pasta |
| |
|
Creamy Rustic Pasta and
Red Lentil Soup with Mint and Black Pepper Swirls (Turkey) |
| |
|
Spicy Lamb, Peppers, Tomato
and Rustic Pasta Soup (Turkey) |
| |
|
Garlic Soup with Leafy
Greens (Spain) |
| |
|
Middle Eastern Chard and
Lentil Soup (Syria) |
| |
|
Chicory, Meatball and Pecorino
Soup en brodo (Italy) |
| |
|
Summer Harira with Purslane
and Spices (Morocco) |
| |
|
Summer Sorrel and Chervil
Soup (France) |
| |
|
Tuscan Soup with Bread
and Greens (Italy) |
| |
|
Crunchy-Topped Ribollita
From Sienna (Italy) |
| |
|
Green Garlic, Leeks and
Yogurt Soup with Mint and Black Pepper Swirls (Turkey) |
| |
|
Provencal Creamy Cardoon
Potage (France) |
| |
|
Provencal Pistou with Aged
Gouda (France) |
| |
|
Chicken Stock |
| |
|
|
| |
|
|
Main Courses
|
| |
|
Bran-Smothered Barbecued
Whole Fish with Chard Stem Tahini Sauce (Egypt) |
| |
|
Whole Grilled Fish Stuffed
with Parsley, Cilantro, Seafood and Spices (Morocco) |
| |
|
Fish Fillets with Wild
Celery and Avgolemono (Greece) |
| |
|
Middle Eastern Fish Platter
with Caramelized Onion-Flavored Rice and Onion-Tahini Sauce (Lebanon) |
| |
|
Squid Ligurian-Style Smothered
in Aromatic Greens (Italy) |
| |
|
Deep-Dish Leafy Greens
and Clams with Potatoes "a la importancia" (Spain) |
| |
|
Stravoula's Cretan Snail
Stew with Fennel and Leafy Greens (Greece) |
| |
|
Snails & How to Clean
Them |
| |
|
Chicken with Rice, Black
and Green Olives (France) |
| |
|
Toasted Bread Salad and
Leafy Greens with Roast Chicken (Italy) |
| |
|
Squab Baked with Green
Wheat,Garlic and Lemon (Egypt) |
| |
|
Steamed Lamb, Leafy Greens
and Winter Vegetables (Tunisia) |
| |
|
Tunisian Spring Lamb Stew
with Fresh Favas (Tunisia) |
| |
|
Lamb Stew Smothered with
Cactus Pads (Tunisia) |
| |
|
Black Sea Style Lamb Smothered
with Nettles and Leeks (Turkey) |
| |
|
Molokhiya with Lamb and
Tomatoes (Turkish-Cyprus) |
| |
|
Stuffed Swiss Chard on
a Bed of Potatoes or Taro Root (Greek-Cyprus) |
| |
|
Romaine Hearts Stuffed
with Lamb, Tomatoes and Spices (Turkey) |
| |
|
White Turnip Rounds Stuffed
with Bulgur, Rice and Lamb with Yogurt-Garlic Sauce and Sizzling Tomato
and Mint (Turkey) |
| |
|
Tunisian-Jewish Wedding
pkaila with Spiced Beef (Tunisia) |
| |
|
Honeycomb Tripe Stew with
Celery, Parsley and Sardo Cheese (Italy) |
| |
|
Provencal "Meatloaf"
with Cabbage, Artichokes, Chard, Spinach and Ground Pork (France) |
| |
|
Tunisian Couscous Salad |
| |
|
Fish Couscous with Pumpkin
and Leafy Greens (Tunisia) |
| |
|
Barley Couscous with Swiss
Chard, Lamb and Harissa a la minute (Tunisia) |
| |
|
Barley Couscous with Fresh
Fava Beans and Buttermilk (Morocco) |
| |
|
Berber Couscous with Vegetables
(Morocco) |
| |
|
Sardinian fregula |
| |
|
Sicilian cuscusù |
| |
|
Israeli Couscousou |
| |
|
Syrian and Lebanese mograbiyah |
| |
|
Jordanian miftool |
| |
|
Tunisian mhammes |
| |
|
Turkish and Greek kouskus |
| |
|
Mosaic Rice With Lamb,
Carrots, Chestnuts, Walnuts and Pistachios (Turkey) |
| |
|
"Alexandrian Quartet"
of Rice, Brown Lentils, Pan-Crisped Pasta and Browned Onions (Egypt) |
| |
|
Aromatic Fish Stock for
Fish-based Arroces (Spain) |
| |
|
Black Rice with Mussels
and Shrimps (Spain) |
| |
|
Arroz a Banda (Spain) |
| |
|
"Golden Rice"
(Spain) |
| |
|
Rice with Fresh Tuna and
Clams (Spain) |
| |
|
Rice with Pigs' Feet, Black
Sausage and Celery (Spain) |
| |
|
Crusty Rice with Chicken
and Pork Sausages (Spain) |
| |
|
|
| |
|
|
Breads, Pies,
and Pasteries
|
| |
|
Fine and Coarse Semolina
|
| |
|
Dense Semolina Bread (Tunisia) |
| |
|
Garlic Leavening |
| |
|
Flaky Semolina Bread (Tunisia) |
| |
|
Tunisian Ten-layer Bread |
| |
|
Sardinian Flatbread (Italy) |
| |
|
Sardinian Flatbread Baked
with Cheese, Tomatoes and Eggs (Italy) |
| |
|
Technique for "knuckling"
water into dough |
| |
|
Israeli-Yemenite Melawah
with Grated Tomatoes, Zhug and Hard Cooked Eggs (Israel) |
| |
|
Coriander, Garlic and Cardamom
Sauce (zhug) |
| |
|
Elias Canetti on Marrakech
Bread |
| |
|
Chick-pea Leavened Bread
Rusks (Greece) |
| |
|
Rusk Salad with Tomatoes,
Olives and Lemon (Greece) |
| |
|
The Monk's Pizza with Pan-Seared
Cabbage (Italy) |
| |
|
Drusian Red Pepper, Kishk
and Walnut Bread (Lebanon) |
| |
|
Freya Stark's Letters from
Syria, 1942 |
| |
|
Mirsini's Spiced Barley
Bread (Greece) |
| |
|
Crumbled Spiced Barley
Bread (Tunisia) |
| |
|
Bread Baked in the Saharan
Sands |
| |
|
Spanish Flatbread with
Game Sauce as Prepared in LaMancha |
| |
|
Cornmeal Pizza as Prepared
in Molise, Italy |
| |
|
Black Sea Cornbread |
| |
|
Stale Bread as a Starter
(Turkey) |
| |
|
Flatbread with Green Garlic
Stuffing (Turkey) |
| |
|
Breadcrumb "Paella":
Sauteed Breadcrumbs with Sausages, Green Grapes and Fried Eggs (Spain) |
| |
|
Frying Croutons |
| |
|
Parsley, Basturma and Kasseri
Borek (Turkey) |
| |
|
Bisteeya with Seafood,
Spinach and Noodles (Morocco) |
| |
|
Cretan Scarf Pies with
Wild Greens |
| |
|
Field Greens, Rice and
Pumpkin Torta (Greece and Italy) |
| |
|
|
| |
|
|
Sweet Grains
and Greens
|
| |
|
Provencal Chard, Raisins
and Cheese Pie (France) |
| |
|
Grano, Grape Must and Bitter
Chocolate on Vanilla Ice Cream (Italy) |
| |
|
Milk Pudding with Pistachios
(Turkey) |
| |
|
Wheatstarch |
| |
|
Moroccan Semolina-Yeast
Crepes with Honey (Morocco) |
| |
|
Semolina-Pancakes Stuffed
with Cheese (Lebanon) |
| |
|
Sugar Syrup |
| |
|
Homemade Couscous with
Golden Raisins (Tunisia) |
| |
|
Making Simple Starch Juices
for Tunisian Cremes |
| |
|
Anatolian Rice Pudding
"Zerde" (Turkey) |
| |
|
Black Sea Cornmeal Wafers
Baked On Collard Greens (Turkey) |
| |
|
|
| |
|
|
Sauses, Condiments,
and Seasonings
|
| |
|
Home-Style Tomato Sauce
Base |
| |
|
Harissa a la minute (Tunisia) |
| |
|
Yogurt-Garlic Sauce
(Turkey) |
| |
|
Ali-oli Sauce (Spain) |
| |
|
Tunisian Tabil |
| |
|
Preserved Lemons (Morocco) |
| |
|
Kittina Power's herbes
de Provence (France) |
| |
|
Spice Mixtures |
| |
|
Home-made Pepper Paste |
| |
|
Onion-Red Pepper Paste
(hrous) |
