All Mediterranean Recipes
Explore Authentic and Modern Mediterranean recipes — from savory breakfasts to hearty dinners and fresh salads. All made with love, flavor, and tradition by a mediterranean Recipes lover.
Mediterranean Sheet Pan Salmon: 35-Min Easy Weeknight Hero
January 28, 2026
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.
Mediterranean Grilled Fish with Lemon Herb Butter: 6 Must-Try Hacks
January 27, 2026
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.
Falafel Bowl with Tahini: Power Tips for Best Results in 20 Minutes
January 27, 2026
Okay so there I was on November 3rd, 2023, standing in my kitchen at 7:14 PM (why do I remember the exact time? Because I took a photo, obviously), staring at what could only be described as falafel carnage. My cousin Sarah had challenged me to make a falafel bowl with tahini that was “actually
Spaghetti Aglio e Olio in 20 Minutes
January 27, 2026
So there I was at 11:47 PM on March 23rd, 2024, absolutely starving after a disaster of a dinner party (don’t ask about the soufflé… just don’t), and my fridge looked like the apocalypse had visited. Like, I had half an onion, suspicious yogurt, and exactly three eggs. But then I remembered something my Italian
25-Minute Creamy Spinach Tomato Tortellini That’ll Save Your Soul
January 25, 2026
Here’s what forty-one batches of this creamy spinach tomato tortellini taught me: the best weeknight dinners are the ones you actually make. This isn’t complicated. It doesn’t require fancy skills or obscure ingredients.
5-Ingredient Chicken Zucchini Bake: My Go-To Weeknight Miracle
January 25, 2026
Look, I’ll be honest with you—I almost gave up on casseroles entirely after the Great Thanksgiving Disaster of 2019. (Don’t ask my mother-in-law about it, she’s still processing.) But then my neighbor Maria—you know the type, perpetually hosting dinner parties for twelve with zero visible stress—handed me this chicken zucchini bake recipe scribbled on a
7 Secrets to the Best Italian Chicken Casserole Ever
January 24, 2026
Look, I need to tell you about March 14th, 2021 – the day I ruined my sister’s engagement dinner with the worst Italian chicken casserole you’ve ever seen. Watery sauce pooling at the bottom, rubbery chicken, pasta so mushy it looked like baby food. My sister (bless her) took one bite and said “It’s… interesting?” while her fiancé Marco – who’s actually from Naples – just stared at his plate like I’d personally insulted his ancestors.
15-Minute Prep Creamy Pesto Chicken Pasta Bake That’ll Ruin You
January 24, 2026
The secret, which took me approximately fourteen failed batches to figure out, is starch water. When you reserve a cup of your pasta cooking water and add it to the sauce, those starch molecules act as emulsifiers—Kenji López-Alt explains this way better than me in The Food Lab—keeping everything silky instead of separated. Also, I undercook my pasta by exactly 3 minutes because it finishes cooking in the oven. Overcooked pasta in a casserole is a crime against humanity.
Creamy Chicken Orzo in 30 Minutes – Better Than Takeout!
January 24, 2026
Orzo is basically the overachiever of the pasta world. It’s shaped like rice but behaves like pasta, which means it releases starch as it cooks—and that starch is crucial for creating a naturally creamy sauce without needing a ton of heavy cream. Harold McGee explains in On Food and Cooking that pasta starch molecules absorb liquid and swell, then release some of that starch back into the cooking liquid.
7 Secrets to Perfect Pasta alla Sorrentina (Tested 23x)
January 23, 2026
Let’s get nerdy for a second (stay with me, I promise this matters). Fresh mozzarella is about 50-52% moisture content, and when you heat it too aggressively, those proteins denature and release all that water into your sauce. This is why your cheese disappears. The casein proteins in mozzarella need gentle heat—we’re talking about keeping things under 150°F until the very last moment. Harold McGee explains this brilliantly in On Food and Cooking, and honestly, reading that chapter saved my pasta alla sorrentina game.