Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Sample recipes from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Ribollita in the Style of Siena

This famous Tuscan soup is not really soup in the literal sense; rather, it is a thick panade, or porridge, of bread, vegetables, and bea...

(1 Votes)

Chicken Stuffed with Garlic Croutons Roasted Over a Bed of Salt

Here’s my method for high-temperature roasted chicken. This procedure roasts the chicken in a hot clay oven environment. A common problem...

(1 Votes)

Beef Paupiettes with Tomatoes and Wild Capers

In France this rich, wonderful dish is called alouettes sans têtes, meaning “doves without heads.” The beef slices are stuffed with pance...

(1 Votes)

Homemade Tomato Paste

Inspired by the Sicilian strattu, a tomato extract using sun-dried tomatoes, I make this intense, very flavorful concentrate, which I use...

(1 Votes)

Fideos with Clams, Shrimp, and Mussels

“A dish that contains the essense of the sea,” writes Catalan author Manuel Vázquez Montalban of this unique Catalan fishermen’s preparat...

(1 Votes)

Straw and Hay al Forno

The Napa Valley restaurant Bistro Don Giovanni is just twenty minutes by car from my home. Here Chef Scott Warner produces marvelous food...

(1 Votes)

Potato Gratin Dauphinois

Just as every Provençal cook has his or her own way of preparing bouillabaisse, so will every Dauphine home cook have his or her version ...

(1 Votes)

Zucchini Musakka with Tomatoes and Chickpeas

The word musakka (spelled moussaka in Greece, and mussak'a in Lebanon and Syria) describes different dishes in different countries. This ...

(1 Votes)

Casserole of Lentils, Eggplant, and Mint

Here’s a delicious summer recipe from the coastal town of Senkoyon on the Bay of Iskenderun near the Turkish Mediterranean coast. In ever...

(1 Votes)

Poached Eggs with Yogurt and Hot Red Pepper Sizzle

Here’s an unusual and delicious way to serve poached eggs, called cilbir in Turkey. Once you’ve poached your eggs, you set them in hot ce...

(1 Votes)

Crèma Catalana as Prepared in the Nineteenth Century

One of the most famous of all Spanish Catalan desserts, créma catalana is a simple stovetop cooked custard served in shallow terra-cotta ...

(1 Votes)

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Sign In using Email and Password