Authentic Flavors from a Mediterranean Kitchen
Satisfying and heart-healthy Mediterranean dinner recipes featuring lean proteins, seasonal vegetables, olive oil, and herbs. Ideal for family meals or elegant evening gatherings.
I’m gonna be honest with you: I destroyed my first attempt at a homemade Mediterranean bowl. Like, impressively bad. This was back in 2019—I remember because I’d just bought this fancy grill and wanted to impress my neighbor, Derek, who’s weirdly competitive about summer entertaining. I threw some dry chicken on there with nothing but … Read more
November 8th, 2018. I was hosting my first Thanksgiving (why did I volunteer for this?) and needed to test a chicken recipe for twenty-three people. My aunt Linda suggested I practice on something simple first. Enter: creamy tomato basil chicken. I made it four times that week – twice perfectly, once with way too much … Read more
Look, I’m just gonna say it: my first attempt at lahanorizo was a soggy, flavorless disaster. It was February 2021, my neighbor Yiayia Maria had given me her ‘foolproof’ recipe, and somehow I managed to turn this Greek cabbage rice into what can only be described as… wet cardboard with delusions of grandeur. My husband … Read more
Okay so here’s the thing. The first time I made lemon garlic chicken with spinach and olives—back in like, March 2019 I think?—it was genuinely embarassing. My husband described it as “interesting” which, if you’ve ever cooked for family, you KNOW is code for “please dear god never make this again.” The chicken was rubbery … Read more
So listen. I need to tell you about the time I almost ruined date night with chickpeas. It was February 2022—Valentine’s Day, actually (because of course it was)—and I’d seen this marry me chickpea pasta recipe floating around TikTok for months. Looked easy enough. Creamy sauce, some sun-dried tomatoes, done in 20 minutes. Famous last … Read more
Here’s what most recipes won’t tell you: the magic of amatriciana isn’t in the tomatoes — it’s in the rendered fat. When you slowly cook the meat until the fat becomes golden and translucent, you’re creating what food scientist Harold McGee calls a “flavor base” that carries the essence of the protein into every strand of pasta. The Maillard reaction (that’s the fancy term for browning) develops hundreds of new flavor compounds that simply don’t exist in raw ingredients.
Okay so confession time. March 2022, I made pasta primavera for my book club and it was… bad. Like, really bad. The zucchini had completely disintegrated into this weird green mush, the asparagus was somehow both burnt AND still raw in the middle (how is that even possible??), and the whole thing was swimming in … Read more
The crazy part? I’ve tested this recipe fourteen times since then because everyone kept asking for it, and I promise you – this pesto pasta with grilled chicken is so stupidly easy that you’ll feel like you’re cheating at dinner.
I tested this recipe seven times in two weeks—twice with burned tomatoes (oven was too hot), once with undercooked potatoes (didn’t give them enough head start), once with salmon so dry it could’ve been jerky (overcooked by three whole minutes). But attempt #5? Perfection. The vegetables caramelized, the salmon stayed moist, and the whole thing looked like I’d ordered takeout from a restaurant that actually cared.
February 14th, 2019. I had forty minutes before my girlfriend (now wife) arrived for our first Valentine’s at my place, and I’d massively overestimated my cooking skills. The sea bass fillets sat there looking intimidating. I’d tested this recipe exactly once – three days prior at my friend Marco’s house – and somehow nailed it. … Read more