Creative chefs in Italian coastal regions sometimes replace grapes for the tomatoes in a dish called pesce in acqua pazza or “fish in crazy water.”
When we think of Moroccan cuisine, lamb, couscous, and tajines usually come to mind. Bordering both the Mediterranean Sea and Atlantic Ocean, however, Morocco offers
“A tavola non si invecchia mai” “At the tableone never ages.”—Italian Proverb Sometimes, in the West, fish and seafood get a bad rap.Many people associate
Olives are the ingredient most commonly associatedwith the Mediterranean diet—and for good reason!There are more than 750 million olive trees in theregion, comprising 95 percent
It is simple and fast to steam clams on the stovetop in a flavorful broth. Clams Steamed in White Wine SERVES 4 to 6 FAST
For perfectly cooked mussels, we easily steam a big batch in a large roasting pan in the gentle heat of the oven. Oven-Steamed Mussels SERVES
A thin coating of oil, flour, cornstarch, and sugar keeps the scallops from sticking to the grill and promotes browning. Grilled Scallop and Zucchini Skewers
We make sure our scallops are really dry before browning them in batches to give them a perfect golden crust. Seared Scallops with Orange-Lime Dressing
We tightly pack peeled shrimp alternating heads and tails on metal skewers so they can stay on the grill longer. Grilled Marinated Shrimp Skewers SERVES
A quick brine keeps these shrimp moist and flavorful and keeping their shells on protects them as they broil. Garlicky Roasted Shrimp with Parsley and