This easy bread, often made with barley, has a soft, moist crumb. It is a Moroccan recipe, and it’s a great bread for any meal.
Schiacciata, the name of this delicious bread in Italian, is derived from the verb schiacciata which means “flattened out” and that’s exactly what happens when
Even though corn is native to the Americas, its popularity in the Mediterranean region is so widespread that you would think it originated there. This
Spiced chicken and a layer of almonds, cinnamon, and sugar give our Moroccan pie its trademark sweet-savory contrast. Chicken B’stilla SERVES 10 to 12 WHY
Sheets of phyllo re-create the texture of the traditional dough typically used in this savory Mediterranean pastry. Pumpkin Borek SERVES 10 to 12 VEG WHY
To prevent our traditional spanakopita from becoming soggy, we microwave and wring out fresh curly-leaf spinach. Spanakopita SERVES 10 to 12 VEG WHY THIS RECIPE
Store-bought phyllo dough makes an easy and crisp casing for our savory Greek-inspired hand pies. Fennel, Olive, and Goat Cheese Hand Pies MAKES 15 triangles,
Shaping our canoe-shaped Turkish flatbreads on parchment paper makes them easy to transfer to a baking stone. Turkish Pide with Eggplant and Tomatoes MAKES 6
A combination of whole-wheat flour and bread flour in our hearty pizza crust offers the best balance of flavor and chew. Whole-Wheat Pizza with Feta,
Putting the baking stone near the top of the oven helps our classic pizza develop good browning. Thin-Crust Pizza MAKES two 13-inch pizzas, serving 4