Cook your way through 75+ simple yet tantalizing Mediterranean recipes that make the most of what’s in season.
Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a quick family meal, but never out of place for a weekend gathering with friends. Alongside stunning photography, discover easy crowd-pleasers like Herby Ricotta; weeknight meals like One-Pan Sausage, Pepper, and Onion Bake; and desserts like Roasted Figs with Dark Chocolate and Sea Salt.
Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:
Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.
Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.
Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.
Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.
Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.
Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.
About the Author
Sheela Prakash is a food and wine writer and recipe developer, as well as a Registered Dietitian. A longtime editor at Kitchn, the largest independently owned food media site on the web with more than 17 million unique readers per month, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA.
A self-taught cook, Sheela fell in love with the flavors and style of the Mediterranean after living and studying in Florence, and later completing a summer farm internship at Tenuta di Spannocchia, just outside of Siena, Tuscany. She is a graduate of New York University’s Department of Nutrition and Food Studies and obtained a master’s degree in Food Culture & Communications at the Slow Food-founded Università degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences) in Northern Italy. In addition, Sheela holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET).
“Sheela is uniquely attuned to the kinds of foods we crave. I want to drink a Honeyed Prosecco immediately, maybe with a side of Cacio e Pepi Farinata. For dinner, it’ll definitely be the Braised Harissa Eggplant. Or maybe the Melted Broccoli Pasta? Whichever I don’t eat tonight, I’ll eat tomorrow. This is not simply food for dinner; this is food for life.”
—DAVID TAMARKIN, editor and digital director of Epicurious and author of COOK90
“With dishes like Pesto Pasta with Charred Radicchio, Skillet Lemon Chicken Thighs with Blistered Olives, and London Fog Affogato, Sheela stays rooted in tradition while bringing a vibrant new take to the Mediterranean table. What a great book for new and well-seasoned cooks alike.”
—MINDY FOX, food writer and best-selling author with Antoni Porowski of Antoni in the Kitchen
“This gorgeous book celebrates Mediterranean flavors with recipes that will be endlessly pleasing and full of delight in your homes for years to come.”
—NIK SHARMA, author of The Flavor Equation and Season: Big Flavors, Beautiful Food