A spoonful of jam in the dressing guarantees an arugula salad that is lively but not harsh. Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan
Green Salad with Artichokes and Olives SERVES 4 to 6 FAST VEG 1 romaine lettuce heart (6 ounces), cut into 1-inch pieces 3 ounces (3
Stuffed Sardines SERVES 8 WHY THIS RECIPE WORKS Sarde a beccafico is a popular Sardinian appetizer that is made by rolling fresh sardines around a
Spicy harissa chile paste gives our marinated Mediterranean calamari salad intense and unexpected flavor. Chili-Marinated Calamari with Oranges SERVES 6 to 8 WHY THIS RECIPE
We stuff sweet dates with a mixture of chopped walnuts and parsley before wrapping them with buttery prosciutto. Prosciutto-Wrapped Stuffed Dates SERVES 6 to 8
Thanks to its high melting point, rich, salty halloumi cheese is ideal for pan-frying to a crisp golden brown. Pan-Fried Halloumi SERVES 6 to 8
A hot brine redolent with traditional pickling flavors makes a quick and well-seasoned giadiniera . Giardiniera MAKES four 1-pint jars VEG WHY THIS RECIPE WORKS
For this Spanish-inspired tapas dish, we infuse cauliflower and chickpeas with a complex, saffron-scented marinade. Marinated Cauliflower and Chickpeas with Saffron SERVES 6 to 8
Bread and potato create a lusciously creamy Greek skordalia , while lemon juice tames the raw garlic flavor. Skordalia MAKES about 2 cups VEG WHY
Our Provençal anchovy dip gets its velvety texture from boiled and pureed almonds. Provençal-Style Anchovy Dip MAKES about 1½ cups WHY THIS RECIPE WORKS A