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Mediterranean cuisine refers to the foods and cooking traditions of the countries surrounding the Mediterranean Sea, including Italy, Spain, Greece, France, Lebanon, Turkey, Morocc...
At the heart of nearly every Mediterranean dish is olive oil. It is the primary fat used in the cuisine, drizzled liberally over vegetables, used to sauté aromatics, and pooled gen...
Italian cuisine is famously regional, with profound differences between northern and southern traditions. The north tends to favor butter, rice, and polenta, while the south relies...
Greek cuisine is built on simplicity, olive oil, lamb, fish, feta, and yogurt. Classic dishes include moussaka, a layered casserole of eggplant, ground meat, and béchamel; pastitsi...
The Levantine kitchen spans Lebanon, Syria, Israel, Palestine, and Jordan, and is built around the practice of mezze — a generous spread of small dishes shared at the start of a me...
The North African Mediterranean stretches across Morocco, Algeria, Tunisia, and Egypt, where spice-rich traditions blend with the broader Mediterranean pantry. Couscous, the steame...
Fish plays a starring role across the Mediterranean, eaten two to three times a week in traditional diets. Coastal cooks favor sardines, anchovies, sea bass, salmon, and tuna, and...
The Mediterranean approach to food extends well beyond ingredients. Meals are central to family life and social cohesion, structured around long, leisurely gatherings rather than q...