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“I could eat this twist on a classic any day, any meal.” –Brad Leone, test kitchen manager
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In most parts of the world, and certainly throughout the Mediterranean, seafood salad is as simple as this: you dress some poached fish with olive oil and loads of lemon. (Actually some people prefer vinegar, and it’s certainly traditional in many places, but I always go with lemon if I have it.) If you want to make it more elaborate, you add poached vegetables or serve it on a bed of greens. So view this simple recipe as a guideline, not as dogma; use whatever fish you have, a variety or something as simple and common as shrimp. Add vegetables and vary the seasonings if you like. It will be fine any way you do it.
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Toss this seasoning mix with French fries for a perfect side dish to Mediterranean-influenced dishes or use it as a spice crust for burgers; I especially like it on turkey burgers. It also complements simply grilled chicken and fish.
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.
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Fresh lemon juice, capers, basil, and olive oil provide your palate with a taste from the Greek Isles.
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This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mediterranean classics, check out the video classes.
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If you’re into Ottolenghi, you’ll be into these.
Wilder Davies
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In our new entrees, veggies and grains co-star, meat makes a cameo, and the bright flavors of the Eastern Mediterranean take the lead. Chef Sara Kramer of L.A.'s Madcapra shows us how it's done.
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Produced by Bon Appétit with FarmToFork™ | Replicate the flavors of Sicily with this one-pot recipe featuring FarmToFork™ Caramelized Onion and Roasted Garlic Sauce
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Marinated olives are insanely easy to make at home and go great next to cured meats and cheeses on any antipasti platter. That's why they're in our recipe arsenal and should be in yours as well.
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Produced by Bon Appétit with Mutti® | There’s no denying that Italian summers are the stuff of dreams. We’ve crafted simple weeknight recipes that transport the flavors of Parma right to your table using Italy’s favorite tomato: Mutti®. Recipe created by Chef Joanne Weir
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Learn how to make Sole Meunière with master French chef Alexia Duchêne. Alexia breaks down every step behind this classic French dish she grew up eating, from preparing and carving the fish to making a rich brown butter, lemon, parsley, and caper sauce.
Feeling inspired? Follow this recipe to make your own at home: https://slim-weight.today/recipe/dover-sole-meuniere
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Today, Bon Appétit spends a day on the line with Chef Arturo Rojas, chef de cuisine at Antico Nuovo in Los Angeles. Antico Nuovo is redefining Italian dining by reaching back—way back. From handmade pastas to wood-fired dishes, this acclaimed restaurant blends age-old cooking techniques inspired by the Italian countryside with modern dining, offering a culinary experience that feels both ancient and elevated.
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Everyone loves olives, cheese, and bread! Put a little bit of love into your next appetizer by trying this easy recipe.