SERVES 6 to 8 (VEG): Simmering baby artichokes in their aromatic marinade before storing them gives them bright and balanced flavor. WHY THIS RECIPE WORKS Marinated artichokes have so many uses that they should be considered a pantry staple; they’re perfect for everything from throwing on pizzas, to tossing into a salad or pasta, to… Continue reading How To Make Marinated Artichokes?
Category: Small Plates
How To Make Lavash Crackers?
SERVES 10 to 12 (VEG) WHY THIS RECIPE WORKS Popular in the eastern Mediterranean, traditional lavash is a little bit nutty and a little bit sweet and has a crisp and airy texture perfect for serving with dips. To get just the right flavor and texture, we used a combination of three flours: fine semolina… Continue reading How To Make Lavash Crackers?
Provençal-Style Anchovy Dip
MAKES about 1½ cups: Our Provençal anchovy dip gets its velvety texture from boiled and pureed almonds. WHY THIS RECIPE WORKS A Provençal favorite, anchoïade is a potently flavorful mixture of anchovies, olive oil, and garlic that can be spread on toast or used as a dip for vegetables. But many versions of this puree… Continue reading Provençal-Style Anchovy Dip
How To Make Baba Ghanoush?
MAKES about 2 cups (VEG): Roasting the eggplants until they’re completely soft is essential for baba ghanoush with a rich, smooth texture. WHY THIS RECIPE WORKS Baba ghanoush is a meze staple across Lebanon, Palestine, and beyond. It’s typically made by concentrating the rich flavors of eggplant over an open flame before scraping and mashing… Continue reading How To Make Baba Ghanoush?
Creamy Turkish Nut Dip, Beet Tzatziki, Caponata
MAKES about 2 cups (VEG): Grating and salting both cucumbers and beets eliminates excess moisture and ensures a thick, luscious beet tzatziki. Tzatziki WHY THIS RECIPE WORKS Tzatziki is a traditional Greek sauce made fromstrained yogurt and cucumber, as delicious eaten as a dip for raw vegetables as it is dolloped over grilled chicken or… Continue reading Creamy Turkish Nut Dip, Beet Tzatziki, Caponata
Garlic and Rosemary White Bean Dip
MAKES about 1¼ cups (FAST) (VEG): Canned cannellini beans make a creamy and savory base for our sun-dried tomato and feta white bean dip. WHY THIS RECIPE WORKS White beans are a staple ingredient in Mediterranean cuisine, contributing a buttery, creamy quality to soups and salads from Turkey to Tuscany. Their mildly nutty flavor and… Continue reading Garlic and Rosemary White Bean Dip
How To Make Classic Hummus?
MAKES about 2 cups (VEG): For a streamlined hummus with a silky texture, we process canned chickpeas with olive oil and tahini. WHY THIS RECIPE WORKS Classic hummus, which is made and eaten throughout the eastern Mediterranean, is composed of only a few simple ingredients: chickpeas, tahini, olive oil, garlic, and lemon juice. But many… Continue reading How To Make Classic Hummus?