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    484 Recipes

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    Spicy red Moroccan lamb sausages for the grill. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Don't skimp on the fat, or they will be dry when cooked.

    Recipe #512983

    From Joyce Goldstein's "The Mediterranean Kitchen", 1989.Substitute cooked lobster or crab for the shrimp, or just use the dressing on a plain avocado salad. Another type of cucumber can be used, but should be peeled first.

    Recipe #512981

    Serve with a side dish of couscous with almonds and raisins. The marinade can be used for half chickens, butterflied chicken, and Cornish hens. For these brochettes, plan on 3 boneless thighs per person, though I usually eat only two. From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

    Recipe #512928

    A Portuguese recipe for grilled swordfish with an uncooked tomato-based sauce. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. To convert the sauce to Sephardic "Zemino" sauce, replace the lemon juice with red wine vinegar, double the anchovy, and add 6 (!) minced cloves of garlic.

    Recipe #512927

    Another Portuguese-style salad for an antipasto platter from Joyce Goldstein's "The Mediterranean Kitchen", 1989. She also recommends the Mint Vinaigrette on a spinach salad with feta, red onion, and Kalamata olives, or with grilled fish like tuna.

    Recipe #512926

    A Portuguese-inspired salad to include on an antipasto plate, from Joyce Goldstein's "The Mediterranean Kitchen", 1989

    Recipe #512924

    The best baked beans I ever made, the cider adds a wonderful fruitiness. From "Cider Beans, Wild Greens, and Dandelion Jelly", by Andrews McMeel, 2010, via Leite's Culinaria. Not having salt pork the first time I made these, I used thick-cut bacon on top and a smoked ham hock buried in the center. Still tasted yummy. Soaking time is not included as prep time.

    Recipe #512923

    It doesn't get much simpler. Use as part of a tapas spread or as a salad. Be sure to let the salad marinate for at least an hour or two, as it takes a little time for the flavors to meld. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. There is no substitute for the sherry vinegar, and it should be of good quality.

    Recipe #512918

    For a Spanish version, use less of the red pepper flakes and add 2 tbsp. paprika, either smoked or plain. From Joyce Goldstein's "The Mediterranean Kitchen", 1989. Preparation time does not include allowing the oil to cool.

    Recipe #512913

    Simple, fast, and easy, from Joyce Goldstein's "The Mediterranean Kitchen, 1989. No dill? Use mint instead. Pine nuts are good instead of walnuts, too.

    Recipe #512912

    For the best texture, make sure the spices and the sugar are thoroughly ground and incorporated into the emulsified dressing and that the carrots are dressed while they are still warm! From Joyce Goldstein's "The Mediterranean Kitchen", 1989.

    Recipe #512911

    For anise vinaigrette, omit the sesame oil and substitute toasted anise seeds for the sesame seeds. Try to use small beets for this recipe, but don' t toss the greens! They are wonderful in salads or cooked like spinach. From "The Mediterranean Kitchen", 1989, by Joyce Goldstein.

    Recipe #512910

    Adapted from a recipe on

    Recipe #512887

    Make sure not to use squid that have bodies over 7 inches long; 5 to 6 inches is ideal.Do not over-stuff them as the filling expands and the bodies shrink as they are cooked, so they would burst open. Use a pan with a tight-fitting lid to prevent the sauce from evaporating. For best flavor, do not use canned diced tomatoes, as they are inferior to the whole ones (less ripe). From "Jane Brody's Good Seafood Book", 1994.

    Recipe #512842

    From "Jane Brody's Good Seafood Book", 1994. Wrap individual servings in foil or in parchment.

    Recipe #512841

    Another baked fish recipe using Swiss chard from "Jane Brody's Good Seafood Book", 1994.The shrimp, shallot, and chard stuffing can be prepared a day ahead, and the fish rolls can be assembled a few hours ahead and refrigerated until about 20 minutes before baking. No added salt is called for, as feta has quite a bit of it.

    Recipe #512840

    From "Jane Brody's Good Seafood Book", 1994. Use any thin fillet, like sole, catfish, tilapia, bluefish, or mackerel. Rolls can be made ahead through step 4, then baked 20 minutes before serving time.

    Recipe #512839

    From "Jane Brody's God Seafood Book, 1994. Cod is also very good cooked this way. Use more jalapeno if you like the heat! I like to use some very thinly sliced red sweet pepper with the onions and save the fresh cilantro for the last minute so it still has some freshness to it.

    Recipe #512838

    From "Jane Brody's Good Seafood Book", 1994. No mayonnaise! Nice on a bed of greens, but to use for sandwiches do not put on bread until just before serving, as there are a lot of wet ingredients.

    Recipe #512836

    Shellfish and fruit have a natural affinity. Substitute surimi or cooked shrimp for the crab, and honeydew or papaya for the cantaloupe, and dry-roasted peanuts for the cashews. It's all good! From "Jane Brody's Good Seafood Book", 1994. Makes 4 to 6 main course servings, or 8 to 10 appetizers.

    Recipe #512797

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