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The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day
500 recipes are now at your fingertips in a single comprehensive cookbook inspired by the renowned flavors and heart healthy diet of the Mediterranean! Using the guidelines of the Mediterranean Diet Pyramid to create a variety of tapas, soups, salads, grains, pasta, flat breads, beans, vegetables, seafood, poultry, meat, eggs, fruits, and sweets. This impressive go-to kitchen resource also includes helpful tips for cooking success including: How to integrate the Mediterranean diet into your diet; "Why This Recipe Works" educational notes from our chefs on why a particular ingredient or technique worked best; Recipe variations for creative inspiration; Nutritional Information; Helpful conversion charts for both volume and weight; A detailed index to quickly find the recipe you're looking for.
440 pages, Spiral-bound
First published December 27, 2016
3203 people are currently reading
3352 people want to read
About the author
America's Test Kitchen
252 books599 followersAmerica's Test Kitchen, based in a brand new state-of-the-art 60,000 sq. ft. facility with over 15,000 sq. ft. of test kitchens and studio space, in Boston's Seaport District, is dedicated to finding the very best recipes for home cooks. Over 50 full-time (admittedly obsessive) test cooks spend their days testing recipes 30, 40, up to 100 times, tweaking every variable until they understand how and why recipes work. They also test cookware and supermarket ingredients so viewers can bypass marketing hype and buy the best quality products. As the home of Cook's Illustrated and Cook's Country magazines, and publisher of more than one dozen cookbooks each year, America's Test Kitchen has earned the respect of the publishing industry, the culinary world, and millions of home cooks. America's Test Kitchen the television show launched in 2001, and the company added a second television program, Cook's Country, in 2008.
Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Learn more at https://www.americastestkitchen.com/.
Discover, learn, and expand your cooking repertoire with Julia Collin Davison, Bridget Lancaster, Jack Bishop, Dan Souza, Lisa McManus, Tucker Shaw, Bryan Roof, and our fabulous team of test cooks!
Learn more at https://www.americastestkitchen.com/.
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Displaying 1 - 30 of 118 reviews
June 20, 2020
This cookbook has become a STAPLE In my pantry.
I eat primarily Keto (not by choice - I suffer from a crazy rare condition called GSID, a sucrose intolerance) so after diagnosis I revisited this favorite book and there are TONS of recipes that fit my lifestyle. What I love best about this cookbook are the ample pictures, amazing stories/notes about the recipes, and the variations offered. I’ll never get bored! The recipes span the entire Mediterranean - Europe, Africa and the Western Middle East and I bought some amazing spices that are now in my rotation. We (my parents and brother and sister-in-law) have NEVER had a meal we didn’t enjoy. I consider myself an intermediate chef. I’m better than boiling water but I’m not debearding mussels any time soon (seriously... no). The word for this book is FLAVOR!!
Here are some faves:
Couscous With Lamb, Chickpeas, And Orange: Had this before diagnosis but it’s 5/5 stars -
So flavorful and bright.
Lemon Herb Fish with Garlic potatoes: No taters for me any more but another quick, flavorful weeknight dish that all fits in one casserole pan.
Pork Tenderloin With Fennel, Tomatoes, Artichokes, And Olives: (daaaaaammn, right?) I mean the title says it all. We had never had fennel (which is EXPENSIVE!), but for a special family dinner it was wonderful!
Sautéed Chicken Breasts With Cherry Tomatoes, Zucchini, and Yellow Squash: another weeknight fave! And KETO!!!
Recommend to: this should be a staple for anyone who loves this region’s cuisine!
Not recommended to: those who merely want quick and easy or if you dislike large recipe books.
My only complaint in that some pages fell out not long after I had it and that’s annoying. The binding isn’t sturdy enough (I’m one who does real books for cookbooks).
I eat primarily Keto (not by choice - I suffer from a crazy rare condition called GSID, a sucrose intolerance) so after diagnosis I revisited this favorite book and there are TONS of recipes that fit my lifestyle. What I love best about this cookbook are the ample pictures, amazing stories/notes about the recipes, and the variations offered. I’ll never get bored! The recipes span the entire Mediterranean - Europe, Africa and the Western Middle East and I bought some amazing spices that are now in my rotation. We (my parents and brother and sister-in-law) have NEVER had a meal we didn’t enjoy. I consider myself an intermediate chef. I’m better than boiling water but I’m not debearding mussels any time soon (seriously... no). The word for this book is FLAVOR!!
Here are some faves:
Couscous With Lamb, Chickpeas, And Orange: Had this before diagnosis but it’s 5/5 stars -
So flavorful and bright.
Lemon Herb Fish with Garlic potatoes: No taters for me any more but another quick, flavorful weeknight dish that all fits in one casserole pan.
Pork Tenderloin With Fennel, Tomatoes, Artichokes, And Olives: (daaaaaammn, right?) I mean the title says it all. We had never had fennel (which is EXPENSIVE!), but for a special family dinner it was wonderful!
Sautéed Chicken Breasts With Cherry Tomatoes, Zucchini, and Yellow Squash: another weeknight fave! And KETO!!!
Recommend to: this should be a staple for anyone who loves this region’s cuisine!
Not recommended to: those who merely want quick and easy or if you dislike large recipe books.
My only complaint in that some pages fell out not long after I had it and that’s annoying. The binding isn’t sturdy enough (I’m one who does real books for cookbooks).
May 10, 2018
I bought this book to get healthy. My cookbook collection consists of doggie treats and vegan cupcakes. I've tried "healthy" recipes on the Beachbody website and they have all been tasteless failures. I wonder if the people who give those five star reviews are the ones who wrote the recipe or someone with no taste buds. . . Anyway, I am so done with Beachbody "recipes". The only one I can recommend is the buffalo cauliflower bites because I drown them in hot sauce and yogurt/blue cheese.
My doctor recommended this one to us because I am genetically blessed with high cholesterol and no matter how hard I exercise and how much oatmeal I eat, my numbers no longer want to budge. I'm going to give it a go even though I'm a little scared. The reviews say the recipes take forever and I'm lazy. I'll be updating this post as I cook things. My apologies if you see this more than once.
January 30, 2018
Orzo Feta Shrimp: It only took me about 40 minutes or so to get it all together and it was delicious. I did prep the fresh veg and the olives on Sunday to make things go faster on a work night. I'd recommend doing that always. I also found frozen shrimp at Trader Joe's that was already shelled with tails removed. I HATE doing that. It says 4 servings and that the "Mediterranean" plate is much smaller but it made at least 6 servings and I was feeding two grown men who were hungry. Served this with some oven roasted broccoli and peppers. They ate it up with no bitching so 5 Stars
PS This lifestyle let's you have red wine and dark chocolate. Honestly, that's the only reason I'm trying it!
Later: I've made quite a few of these recipes and the negative comments on this book were right. Many of them are extremely time consuming. They're awesome but I ain't got time for that. I need dinner on the table in 45 mins. after working all day or I'm going to start ordering in pizza. So I'm knocking off a star. If you have all day to cook I'd say get yourself a copy ASAP. The food is delicious.
My doctor recommended this one to us because I am genetically blessed with high cholesterol and no matter how hard I exercise and how much oatmeal I eat, my numbers no longer want to budge. I'm going to give it a go even though I'm a little scared. The reviews say the recipes take forever and I'm lazy. I'll be updating this post as I cook things. My apologies if you see this more than once.
January 30, 2018
Orzo Feta Shrimp: It only took me about 40 minutes or so to get it all together and it was delicious. I did prep the fresh veg and the olives on Sunday to make things go faster on a work night. I'd recommend doing that always. I also found frozen shrimp at Trader Joe's that was already shelled with tails removed. I HATE doing that. It says 4 servings and that the "Mediterranean" plate is much smaller but it made at least 6 servings and I was feeding two grown men who were hungry. Served this with some oven roasted broccoli and peppers. They ate it up with no bitching so 5 Stars
PS This lifestyle let's you have red wine and dark chocolate. Honestly, that's the only reason I'm trying it!
Later: I've made quite a few of these recipes and the negative comments on this book were right. Many of them are extremely time consuming. They're awesome but I ain't got time for that. I need dinner on the table in 45 mins. after working all day or I'm going to start ordering in pizza. So I'm knocking off a star. If you have all day to cook I'd say get yourself a copy ASAP. The food is delicious.
March 17, 2022
This book is great!
My only complaint is that it leaves out all the good stuff🤣
Seriously, it is my dream that someone would prepare all these delicious recipes and serve them up to me! I like mostly every ingredient in this book, but when I have five minutes between meetings I pour boiling water over some squiggly noodles, shove into micro for 2 minutes, strain into a dish, melt a glob of butter on top, and vigorously salt. Two and a half minutes later I am satiated, smiling, and ready to take on the world.
My only complaint is that it leaves out all the good stuff🤣
Seriously, it is my dream that someone would prepare all these delicious recipes and serve them up to me! I like mostly every ingredient in this book, but when I have five minutes between meetings I pour boiling water over some squiggly noodles, shove into micro for 2 minutes, strain into a dish, melt a glob of butter on top, and vigorously salt. Two and a half minutes later I am satiated, smiling, and ready to take on the world.
January 11, 2022
I read this just like I would a book, front to back, and I already love this cookbook so much! I can't wait to try some of the recipes in it!
______________________
Chickpea Cakes (pg. 180)
These were incredibly easy to make and really good with the cucumber yogurt sauce. (And for some reason they smelled like In-N-Out while they were cooking, which I liked). I'll definitely be making these again!
Cucumber-Yogurt Sauce (pg. 233)
For this recipe, the thicker the yogurt, the better. At first I thought my yogurt was too thick, but once I added the wet shredded cucumber and olive oil, it became the perfect consistency. Also, I shredded the cucumber onto a paper towel to soak up the excess moisture before adding the cucumber to the yogurt, which worked well.
Spicy Roasted Carrots with Cilantro (pg. 206)
These carrots were soo delicious. I ended up roasting them much longer than the recipe called for because that's just how my family likes them. I think it was about 30-40 mins total, but I was mainly just doing it by eye. The only thing I would change next time is to add a little less cilantro, as I'm not a huge raw herb person. 1/8 cup chopped would probably be fine. Also I did the paprika + red pepper flakes as the Aleppo pepper substitution and it turned out great.
Sautéed Spinach with Yogurt and Dukkah (pg. 225)
I've never had spinach like this before, but I really liked it! I didn't have excess moisture in the leaves, so I didn't squeeze them out as the recipe instructed and it turned out fine. Next time I would add the garlic to the oil in the pan before adding the leaves, and I think that would help them to absorb more of that flavor. And I would also add a little more garlic, maybe 4 cloves instead of 2. I added the spinach a handful or two at a time, as the recipe instructed, and surprisingly that method worked very well in terms of ensuring all the leaves were evenly cooked. For me personally, the lemon yogurt sauce could use a bit more of a lemony flavor, so I'd probably like to add a little more juice next time I make this. Also a thicker, Greek yogurt would not work well in this case, and just a normal thing of plain yogurt works perfectly. I made this again and added larger handfuls of spinach at a time, which created excess moisture in the pan. Adding a little at a time helps to limit the amount if moisture produced.
Dukkah (pg. 317)
This spice mix was very different, but I really liked it! I accidentally mixed all the seeds together and ground them all to a fine powder instead of coarsely grinding the pistachios and sesame seeds as the recipe instructed. It still turned out good, but it would have been better if I had followed the recipe, as it would have added some extra texture to the mix in addition to the roasted chickpeas. Also I omitted the fennel seeds because my family doesn't like fennel, but it's only 2 tsp in the entire recipe, so I think I'll add it next time and it'll add a hint of that nice flavor. (Note - Make sure to toast all the seeds well! It adds flavor and if the sesame seeds and pistachios aren't toasted enough, they'll turn paste-like in the processor.) I made the spinach again and reused this same dukkah, and it tasted just as good as when I first made it! It saves really well.
Koshari (pg. 173)
This turned out delicious! It was super easy to make and tasted really good. Just make sure not to over mix the rice at the end, and to fluff it lightly as the recipe instructs. It helps to ensure that the rice keeps its shape and doesn't become sticky.
Vegetable Paella (pg. 116)
This dish was delicious! I didn't get bomba rice in time, so I ended up using some short grain whole wheat rice that I had, and it turned out perfect. I will definitely be making this again!
Artichoke, Pepper, and Chickpea Tagine (pg. 198)
This recipe was very unique, and once again, I liked it because it's something I never would have thought up on my own. This mix of spices was really flavorful, and it smelled and tasted super good. I made it to go with the couscous recipe below, and it was really good together.
Simple Couscous (pg. 161)
I made this to go with the tagine above, and I have to say, I absolutely love couscous! This recipe for making it was so easy and quick, and I'll definitely be making it again.
Ciambotta (pg. 240)
This dish is essentially a vegetable stew, and it turned out quite good. I didn't add enough salt at the end, and I didn't add the extra basil at the end either, both of which I think it could have used.
Clams with Pearl Couscous, Chorizo, and Leeks (pg. 280)
My family was very divided regarding whether or not they like this dish. 2 liked it a lot, 1 hated it, and 2, including myself, thought it was just okay. If I made it again, I'd add way less parsley at the end, like maybe half the amount, but that's just because I'm not the biggest fan of that really bold herby flavor, with any herb. This was my first time trying pearl couscous though, and I really liked it, so I'll definitely cook with it again. Also, I didn't know this when I bought it, but I ended up using vegan soy chorizo from Trader Joe's, and I think it definitely would have been better with actual meat chorizo.
Braised Green Beans with Potatoes and Basil (pg. 217)
This dish was unbelievably delicious for what it was. The ingredients are so simple but it becomes this absolutely scrumptious meal that I'll definitely be making again.
Sicilian Fish Stew (pg. 267)
This is amazing! It tasted so much better than I expected, and I had to stop myself from continuing to eat it. I definitely recommend using fresh swordfish, as well as a good quality can of whole peeled tomatoes.
Stuffed Eggplant with Bulgur (pg. 213)
I didn't have bulgur, but I did have farro, so I just used farro instead and it was a perfectly acceptable substitution. I did the exact same process as instructed for the bulgur, but I had quick cooking farro, so I just soaked it for less time than instructed, about 10-ish minutes. The eggplants I used were too large for the amount of stuffing, so if I made this again, I would make extra filling. But other than that, this was very filling, satisfying meal. I made it again with bulgar and added ground beef and it turned out much better!
Turkish Pide with Eggplant and Tomatoes (pg. 357)
My aunt (who grew up in the Mediterranean area) recommended these to me, so I knew I had to try them, and I'm really glad I did! It's basically a healthy Turkish version of pizza, and it smells like pizza too. In fact, the recipe for this dough is exactly the same as the pizza dough recipe in Bread Illustrated, another cookbook written by America's Test Kitchen. I didn't have whole peeled tomatoes, so I used 2 cans of diced tomatoes instead and that worked fine. I forgot to make the dough a day ahead of time and refrigerate it for at least 24 hours, so I let it sit at room temperature (covered in plastic wrap) for 2 hours, and it turned out great. It's best to brush the top of the dough well with oil so it can crisp up nice in the oven. I liked the taste best when the bottom of the dough was really thin while the edges and sides were slightly thicker. And don't forget to add plenty of feta on top!
Roasted Eggplant and Tomato Soup (pg. 48)
My family loved this, but I thought it was just okay. I used a hand blender instead of actually putting it into the blender (I was trying to skip some clean-up) but it would have been a better consistency had I followed the recipe. I think that my eggplants were too large, because the soup was really eggplanty, overly so, it seemed to me.
Stuffed Zucchini with Spiced Lamb, Dried Apricots, and Pine Nuts (pg. 234)
This turned out AMAZING! I would make this recipe again in a heartbeat.
Zucchini and Feta Fritters (pg. 232)
I'm not exactly sure what I did wrong, but for some reason these fritters turned out way too watery. They didn't hold together at all and the consistency was very strange. They tasted delicious though! If I were to guess, I'd say that it was either because I didn't put the zucchini in the oven to dry out (although I squeezed out all excess water super thoroughly) or because I overmixed the batter and squeezed more juices out of it (I'm pretty sure this is the main reason). But, like I said, they still tasted good, especially with the Yogurt-Herb Sauce.
Yogurt-Herb Sauce (pg. 233)
Super easy to make and quite tasty too!
Slow-Cooked Whole Carrots with Onion-Balsamic Relish (pg. 207)
I didn't follow this recipe very exactly, in fact, the only part I really did follow was for the making of the relish. I sliced the carrots into little circles, then cooked them like normal and let everyone add the relish onto their carrots themselves. And it turned out amazing! I would definitely make this again, as it was super easy to make as well.
Herbed Basmati Rice and Pasta Pilaf with Golden Raisins and Almonds (pg. 104)
Wow. This dish was absolutely incredible! It tasted just like rice pilaf you would get at a restaurant, and it even tasted good reheated the next day. I happened to have both golden raisins and almonds, so I decided to make this variation, and I really liked that little crunch and sweetness you got with it. It was so easy to make too, which I loved. I'll definitely be making this again!
Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives (pg. 199)
I don't usually like asparagus, but I was really happy with how this turned out. I wasn't picky about laying the asparagus in a certain way in the pan as the recipe instructed, and it turned out just fine. I didn't have Kalamata olives, so I used black olives instead and it was perfectly fine.
Spanish-Style Braised Chicken and Almonds (pg. 295)
This dish was really delicious! The chicken turned out so tender and pulled apart so easily. I actually didn't cook it in the oven, I did everything the same except I just kept it on simmer on the stove and let it cook for the 40 minutes, and it turned out perfect. I served it over some brown rice and it was absolutely scrumptious!
Chicken in Turkish Walnut Sauce (pg. 294)
This wasn't my favorite dish out of all the ones I've made. I served it with rice, and it would have tasted better with pita, but I just didn't really like the flavor that the walnuts gave the chicken. The chicken and almonds recipe (above) was very similar but, in my opinion, tasted much better.
Monkfish Tagine (pg. 268)
I couldn't get monkfish, so I ended up using a mix of salmon and yellow fin tuna and it was good! I don't think I'd use salmon again though, it fell apart a little too easily. A sturdier fish definitely works best.
French Lentils with Carrots and Parsley (pg. 170)
This was a very simple dish that was surprisingly good because of that simplicity. It had an earthy flavor that I really enjoyed, and it tastes good served hot or cold.
Moroccan-Style Couscous with Chickpeas (pg. 163)
This recipe was easy to make and I'm happy with how it turned out. I made it twice, with regular couscous one time and pearl couscous another, and both turned out good. The pearl couscous just needs a bit longer to cook.
Stuffed Grape Leaves (pg. 35)
These are so good! When I made them, I followed the recipe but added ground beef, which I did by cooking it separately then stirring it in with the dill and mint. I used jarred grape leaves and it turned out absolutely delicious! It tastes really good with some sort of yogurt sauce too, like tzatziki.
Red Lentil Soup with North African Spices (pg. 54)
I think the North African foods are my favorite. I also love how the spices smell while cooking. I didn't blend it like they said, but it broke down pretty well by itself.
Baba Ghanoush (pg. 20)
This isn't my favorite form of eggplant, but it was good. It tasted best mixed in a pita wrap.
Falafel (pg. 181)
These were great! I ate it in a pita wrap just like the picture, and it was delicious. However, I once again made the mistake of overmixing and it became too wet, just like the zucchini fritters. After making this mistake 3 times, hopefully I've learned my lesson.
Marinated Cauliflower and Chickpeas with Saffron (pg. 27)
This was delicious! I didn't think it'd taste good cold, but it did. I'd definitely make it again.
Bulgur with Chickpeas, Spinach, and Za'atar (pg. 126)
I've made this twice because it's really, really good! It works with fresh or frozen spinach, but I prefer fresh.
Spiced Vegetable Couscous (pg. 162)
I didn't have couscous at the time so I used bulgur instead and it turned out delicious!
______________________
Chickpea Cakes (pg. 180)
These were incredibly easy to make and really good with the cucumber yogurt sauce. (And for some reason they smelled like In-N-Out while they were cooking, which I liked). I'll definitely be making these again!
Cucumber-Yogurt Sauce (pg. 233)
For this recipe, the thicker the yogurt, the better. At first I thought my yogurt was too thick, but once I added the wet shredded cucumber and olive oil, it became the perfect consistency. Also, I shredded the cucumber onto a paper towel to soak up the excess moisture before adding the cucumber to the yogurt, which worked well.
Spicy Roasted Carrots with Cilantro (pg. 206)
These carrots were soo delicious. I ended up roasting them much longer than the recipe called for because that's just how my family likes them. I think it was about 30-40 mins total, but I was mainly just doing it by eye. The only thing I would change next time is to add a little less cilantro, as I'm not a huge raw herb person. 1/8 cup chopped would probably be fine. Also I did the paprika + red pepper flakes as the Aleppo pepper substitution and it turned out great.
Sautéed Spinach with Yogurt and Dukkah (pg. 225)
I've never had spinach like this before, but I really liked it! I didn't have excess moisture in the leaves, so I didn't squeeze them out as the recipe instructed and it turned out fine. Next time I would add the garlic to the oil in the pan before adding the leaves, and I think that would help them to absorb more of that flavor. And I would also add a little more garlic, maybe 4 cloves instead of 2. I added the spinach a handful or two at a time, as the recipe instructed, and surprisingly that method worked very well in terms of ensuring all the leaves were evenly cooked. For me personally, the lemon yogurt sauce could use a bit more of a lemony flavor, so I'd probably like to add a little more juice next time I make this. Also a thicker, Greek yogurt would not work well in this case, and just a normal thing of plain yogurt works perfectly. I made this again and added larger handfuls of spinach at a time, which created excess moisture in the pan. Adding a little at a time helps to limit the amount if moisture produced.
Dukkah (pg. 317)
This spice mix was very different, but I really liked it! I accidentally mixed all the seeds together and ground them all to a fine powder instead of coarsely grinding the pistachios and sesame seeds as the recipe instructed. It still turned out good, but it would have been better if I had followed the recipe, as it would have added some extra texture to the mix in addition to the roasted chickpeas. Also I omitted the fennel seeds because my family doesn't like fennel, but it's only 2 tsp in the entire recipe, so I think I'll add it next time and it'll add a hint of that nice flavor. (Note - Make sure to toast all the seeds well! It adds flavor and if the sesame seeds and pistachios aren't toasted enough, they'll turn paste-like in the processor.) I made the spinach again and reused this same dukkah, and it tasted just as good as when I first made it! It saves really well.
Koshari (pg. 173)
This turned out delicious! It was super easy to make and tasted really good. Just make sure not to over mix the rice at the end, and to fluff it lightly as the recipe instructs. It helps to ensure that the rice keeps its shape and doesn't become sticky.
Vegetable Paella (pg. 116)
This dish was delicious! I didn't get bomba rice in time, so I ended up using some short grain whole wheat rice that I had, and it turned out perfect. I will definitely be making this again!
Artichoke, Pepper, and Chickpea Tagine (pg. 198)
This recipe was very unique, and once again, I liked it because it's something I never would have thought up on my own. This mix of spices was really flavorful, and it smelled and tasted super good. I made it to go with the couscous recipe below, and it was really good together.
Simple Couscous (pg. 161)
I made this to go with the tagine above, and I have to say, I absolutely love couscous! This recipe for making it was so easy and quick, and I'll definitely be making it again.
Ciambotta (pg. 240)
This dish is essentially a vegetable stew, and it turned out quite good. I didn't add enough salt at the end, and I didn't add the extra basil at the end either, both of which I think it could have used.
Clams with Pearl Couscous, Chorizo, and Leeks (pg. 280)
My family was very divided regarding whether or not they like this dish. 2 liked it a lot, 1 hated it, and 2, including myself, thought it was just okay. If I made it again, I'd add way less parsley at the end, like maybe half the amount, but that's just because I'm not the biggest fan of that really bold herby flavor, with any herb. This was my first time trying pearl couscous though, and I really liked it, so I'll definitely cook with it again. Also, I didn't know this when I bought it, but I ended up using vegan soy chorizo from Trader Joe's, and I think it definitely would have been better with actual meat chorizo.
Braised Green Beans with Potatoes and Basil (pg. 217)
This dish was unbelievably delicious for what it was. The ingredients are so simple but it becomes this absolutely scrumptious meal that I'll definitely be making again.
Sicilian Fish Stew (pg. 267)
This is amazing! It tasted so much better than I expected, and I had to stop myself from continuing to eat it. I definitely recommend using fresh swordfish, as well as a good quality can of whole peeled tomatoes.
Stuffed Eggplant with Bulgur (pg. 213)
I didn't have bulgur, but I did have farro, so I just used farro instead and it was a perfectly acceptable substitution. I did the exact same process as instructed for the bulgur, but I had quick cooking farro, so I just soaked it for less time than instructed, about 10-ish minutes. The eggplants I used were too large for the amount of stuffing, so if I made this again, I would make extra filling. But other than that, this was very filling, satisfying meal. I made it again with bulgar and added ground beef and it turned out much better!
Turkish Pide with Eggplant and Tomatoes (pg. 357)
My aunt (who grew up in the Mediterranean area) recommended these to me, so I knew I had to try them, and I'm really glad I did! It's basically a healthy Turkish version of pizza, and it smells like pizza too. In fact, the recipe for this dough is exactly the same as the pizza dough recipe in Bread Illustrated, another cookbook written by America's Test Kitchen. I didn't have whole peeled tomatoes, so I used 2 cans of diced tomatoes instead and that worked fine. I forgot to make the dough a day ahead of time and refrigerate it for at least 24 hours, so I let it sit at room temperature (covered in plastic wrap) for 2 hours, and it turned out great. It's best to brush the top of the dough well with oil so it can crisp up nice in the oven. I liked the taste best when the bottom of the dough was really thin while the edges and sides were slightly thicker. And don't forget to add plenty of feta on top!
Roasted Eggplant and Tomato Soup (pg. 48)
My family loved this, but I thought it was just okay. I used a hand blender instead of actually putting it into the blender (I was trying to skip some clean-up) but it would have been a better consistency had I followed the recipe. I think that my eggplants were too large, because the soup was really eggplanty, overly so, it seemed to me.
Stuffed Zucchini with Spiced Lamb, Dried Apricots, and Pine Nuts (pg. 234)
This turned out AMAZING! I would make this recipe again in a heartbeat.
Zucchini and Feta Fritters (pg. 232)
I'm not exactly sure what I did wrong, but for some reason these fritters turned out way too watery. They didn't hold together at all and the consistency was very strange. They tasted delicious though! If I were to guess, I'd say that it was either because I didn't put the zucchini in the oven to dry out (although I squeezed out all excess water super thoroughly) or because I overmixed the batter and squeezed more juices out of it (I'm pretty sure this is the main reason). But, like I said, they still tasted good, especially with the Yogurt-Herb Sauce.
Yogurt-Herb Sauce (pg. 233)
Super easy to make and quite tasty too!
Slow-Cooked Whole Carrots with Onion-Balsamic Relish (pg. 207)
I didn't follow this recipe very exactly, in fact, the only part I really did follow was for the making of the relish. I sliced the carrots into little circles, then cooked them like normal and let everyone add the relish onto their carrots themselves. And it turned out amazing! I would definitely make this again, as it was super easy to make as well.
Herbed Basmati Rice and Pasta Pilaf with Golden Raisins and Almonds (pg. 104)
Wow. This dish was absolutely incredible! It tasted just like rice pilaf you would get at a restaurant, and it even tasted good reheated the next day. I happened to have both golden raisins and almonds, so I decided to make this variation, and I really liked that little crunch and sweetness you got with it. It was so easy to make too, which I loved. I'll definitely be making this again!
Pan-Roasted Asparagus with Cherry Tomatoes and Kalamata Olives (pg. 199)
I don't usually like asparagus, but I was really happy with how this turned out. I wasn't picky about laying the asparagus in a certain way in the pan as the recipe instructed, and it turned out just fine. I didn't have Kalamata olives, so I used black olives instead and it was perfectly fine.
Spanish-Style Braised Chicken and Almonds (pg. 295)
This dish was really delicious! The chicken turned out so tender and pulled apart so easily. I actually didn't cook it in the oven, I did everything the same except I just kept it on simmer on the stove and let it cook for the 40 minutes, and it turned out perfect. I served it over some brown rice and it was absolutely scrumptious!
Chicken in Turkish Walnut Sauce (pg. 294)
This wasn't my favorite dish out of all the ones I've made. I served it with rice, and it would have tasted better with pita, but I just didn't really like the flavor that the walnuts gave the chicken. The chicken and almonds recipe (above) was very similar but, in my opinion, tasted much better.
Monkfish Tagine (pg. 268)
I couldn't get monkfish, so I ended up using a mix of salmon and yellow fin tuna and it was good! I don't think I'd use salmon again though, it fell apart a little too easily. A sturdier fish definitely works best.
French Lentils with Carrots and Parsley (pg. 170)
This was a very simple dish that was surprisingly good because of that simplicity. It had an earthy flavor that I really enjoyed, and it tastes good served hot or cold.
Moroccan-Style Couscous with Chickpeas (pg. 163)
This recipe was easy to make and I'm happy with how it turned out. I made it twice, with regular couscous one time and pearl couscous another, and both turned out good. The pearl couscous just needs a bit longer to cook.
Stuffed Grape Leaves (pg. 35)
These are so good! When I made them, I followed the recipe but added ground beef, which I did by cooking it separately then stirring it in with the dill and mint. I used jarred grape leaves and it turned out absolutely delicious! It tastes really good with some sort of yogurt sauce too, like tzatziki.
Red Lentil Soup with North African Spices (pg. 54)
I think the North African foods are my favorite. I also love how the spices smell while cooking. I didn't blend it like they said, but it broke down pretty well by itself.
Baba Ghanoush (pg. 20)
This isn't my favorite form of eggplant, but it was good. It tasted best mixed in a pita wrap.
Falafel (pg. 181)
These were great! I ate it in a pita wrap just like the picture, and it was delicious. However, I once again made the mistake of overmixing and it became too wet, just like the zucchini fritters. After making this mistake 3 times, hopefully I've learned my lesson.
Marinated Cauliflower and Chickpeas with Saffron (pg. 27)
This was delicious! I didn't think it'd taste good cold, but it did. I'd definitely make it again.
Bulgur with Chickpeas, Spinach, and Za'atar (pg. 126)
I've made this twice because it's really, really good! It works with fresh or frozen spinach, but I prefer fresh.
Spiced Vegetable Couscous (pg. 162)
I didn't have couscous at the time so I used bulgur instead and it turned out delicious!
February 25, 2021
This book is the standard recommendation for the Mediterranean Diet, and the recipes I've made have turned out well. It has none of the Mediterranean soul of other cookbooks, and several deviations from the Mediterranean Diet guidelines used in research studies, but it does have some decent recipes and you can make changes as appropriate.
PROS:
-Lots of recipes (500!)
-Recipes are mostly tasty
-Lots of info about each recipe
-It's America's Test Kitchen so lots of focus on process
-Great index
CONS:
-Although the book cites Oldways, it is not compliant with their version of the Mediterranean Diet and kind of blows off some main tenets, like whole grains. For example, in the grain info section it says that hulled barley is the most whole form available, but it takes longer to cook. Then they only have recipes/instructions for pearled barley which is not a whole grain.
-But they care enough about authenticity to leave salmon entirely out of the book because it's not a Mediterranean fish. OK....
-SWORDFISH. There are 4 recipes for swordfish in here, with no caveats about swordfish conservation issues or the high concentration of mercury in swordfish, which has led health experts to recommend that children and women of reproductive age avoid eating it entirely. Seems relevant here, and totally left out.
-Lot of faffing. ATK just loves to go over the top with the extra steps. No, I don't want to SOAK LENTILS you numbats. I do not have time for that.
---------------------
It's very striking to me that often the emphasis in Mediterranean Diet is kind of this your-Sicilian-Nonna would make this, home-grown vibe. ATK takes that and puts it through a stainless steel mill, basically, to make it more efficient! More American! Which makes it accessible. But to take the time to refine the recipes to this extent WITHOUT making them compliant with the Oldways guidelines is very frustrating to me as a user. I'm trying to gain the health results of this diet, and I would have at least liked more recipes with whole grains and less false authenticity, like the salmon thing. It's a very confusing book, with neither regional authenticity nor accuracy to the diet guidelines being given via health research. But the recipes are decent, and I would recommend it with the caveat that the user substitute in whole grains.
PROS:
-Lots of recipes (500!)
-Recipes are mostly tasty
-Lots of info about each recipe
-It's America's Test Kitchen so lots of focus on process
-Great index
CONS:
-Although the book cites Oldways, it is not compliant with their version of the Mediterranean Diet and kind of blows off some main tenets, like whole grains. For example, in the grain info section it says that hulled barley is the most whole form available, but it takes longer to cook. Then they only have recipes/instructions for pearled barley which is not a whole grain.
-But they care enough about authenticity to leave salmon entirely out of the book because it's not a Mediterranean fish. OK....
-SWORDFISH. There are 4 recipes for swordfish in here, with no caveats about swordfish conservation issues or the high concentration of mercury in swordfish, which has led health experts to recommend that children and women of reproductive age avoid eating it entirely. Seems relevant here, and totally left out.
-Lot of faffing. ATK just loves to go over the top with the extra steps. No, I don't want to SOAK LENTILS you numbats. I do not have time for that.
---------------------
It's very striking to me that often the emphasis in Mediterranean Diet is kind of this your-Sicilian-Nonna would make this, home-grown vibe. ATK takes that and puts it through a stainless steel mill, basically, to make it more efficient! More American! Which makes it accessible. But to take the time to refine the recipes to this extent WITHOUT making them compliant with the Oldways guidelines is very frustrating to me as a user. I'm trying to gain the health results of this diet, and I would have at least liked more recipes with whole grains and less false authenticity, like the salmon thing. It's a very confusing book, with neither regional authenticity nor accuracy to the diet guidelines being given via health research. But the recipes are decent, and I would recommend it with the caveat that the user substitute in whole grains.
January 6, 2017
You'd think by now there would be nothing new to say about Mediterranean cuisine, but the folks at America's Test Kitchen have a way of presenting ingredients, techniques and recipes that allow new cooks to be confident in first-time attempts as well as give old hands ideas on how to elevate their own skills. Each chapter addresses specific categories of food, such as beans, seafood, and fruit and sweets. Tips are scattered throughout the recipes - how to clean clams, sort beans, or understanding potato types - handily being right where you need them, a nice touch for both newbies and seasoned chefs. Many photographs and illustrations provide how-to instructions. Complete nutritional information for all the recipes are provided in the appendix, which is a real bonus for those watching sodium intake or counting calories.
Get The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day from the Denver Public Library
- Dodie
Get The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day from the Denver Public Library
- Dodie
March 15, 2024
I like the America's Test Kitchen cookbooks, there is always such a wide variety of food to sigh over. HaHa! You have to be a "Foodie", which I am, to go through it, and than through it again to find those recipes that appeal to you/your family. It is worth the journey, for someone like me, that loves to cook.
I belong to a IRL cook-book club, at my library, and because of a recent surgery I have not cooked like I love to since December. Thus, I missed club for a few months. Each member chooses a recipe from the assigned book and then at the end of the month we have a pot luck dinner. My group urged me to attend, though I could not cook. I did go one time. but felt like a third wheel because I was not participating in the actual cooking. I am able to finally attend this month and so excited to make White Greek Bean Soup. I was not able to find the books recipe on line-but this one is close enough to refer yo to.
https://realgreekrecipes.com/greek-wh...
I have become "The Soup Lady" at the club. We love soup here at home and I always make big batches and freeze. I am really looking forward to testing this one!
I belong to a IRL cook-book club, at my library, and because of a recent surgery I have not cooked like I love to since December. Thus, I missed club for a few months. Each member chooses a recipe from the assigned book and then at the end of the month we have a pot luck dinner. My group urged me to attend, though I could not cook. I did go one time. but felt like a third wheel because I was not participating in the actual cooking. I am able to finally attend this month and so excited to make White Greek Bean Soup. I was not able to find the books recipe on line-but this one is close enough to refer yo to.
https://realgreekrecipes.com/greek-wh...
I have become "The Soup Lady" at the club. We love soup here at home and I always make big batches and freeze. I am really looking forward to testing this one!
January 29, 2018
This is probably my favorite cookbook I've ever bought. Great pictures, clear instructions, lots of background and nutritional info.
March 4, 2025
A great book for recipes, although there is a fair amount of misinformation in regards to foods, spices and sauces being labeled as Israeli, when in reality most of them came from arabic countries. Just felt like there is a bit of whitewashing of culture and food origins going on.
Want to read
January 12, 2023Purchased with Christmas money. I'm shelving this in vegetarian even though it's not strictly vegetarian because the overwhelming majority of the recipes are in fact vegetarian. The largest meat section is devoted to fish, and the other meat section is very small.
At first glance, I'm quite pleased with this book and I think it will be a nice addition to my cooking library. I will update once I've actually test driven a few recipes.
At first glance, I'm quite pleased with this book and I think it will be a nice addition to my cooking library. I will update once I've actually test driven a few recipes.
January 7, 2017
I LOVE America's Test Kitchen and Cooks Illustrated cookbooks. I've had great success with their recipes. Their cookbooks are unique in that they explain the science behind cooking and baking. They also explain the testing process that occurs to make each recipe its very best. I love the Mediterranean style of cooking but I've had difficulty finding cookbooks that I liked. (Oldways has one but it's not very long.) I was thrilled to see that America's Test Kitchen created a Mediterranean Diet cookbook (and it was released on my birthday--must be a sign!). So far, I've made French Lentil Soup and Arugula Salad with Figs, Prosciutto, Walnuts and Parmesan and both were delicious, although somewhat time-consuming. (There are plenty of recipes marked "Fast," though.) That's the price you pay for cooking healthy, I guess. I have high hopes for this cookbook and look forward to healthier eating...just as soon as I finish eating the batch of cookies I made from Dorie's Cookies!
February 26, 2017
For a cookbook with plenty of delicious-looking recipes, look no farther. These Mediterranean recipes encompass many different nationalities of cooking.
Even if you didn't grow up eating some of these, they look familiar. They also look doable. The Mediterranean diet is based on fresh produce, olive oil, fish and local meats, and simple sweets. There are a few internationally-centric ingredients but you shouldn't have to look too hard to find them.
America's Test Kitchen did this cookbook right. Very few of the recipes require turning a page to complete the instructions. The photos are small, but helpful.
I'll be purchasing this cookbook (I always check them out from the library first) and will enjoy using it regularly.
Even if you didn't grow up eating some of these, they look familiar. They also look doable. The Mediterranean diet is based on fresh produce, olive oil, fish and local meats, and simple sweets. There are a few internationally-centric ingredients but you shouldn't have to look too hard to find them.
America's Test Kitchen did this cookbook right. Very few of the recipes require turning a page to complete the instructions. The photos are small, but helpful.
I'll be purchasing this cookbook (I always check them out from the library first) and will enjoy using it regularly.
January 22, 2017
This book has the best green vegetable recipes I have ever tasted. I'm very impressed.
January 17, 2020
You bet ye bottom dollar i'm spending me last dollars on this.
July 1, 2024
The recipies I've tried so far have come out well. Will be part of my cooking library for many years to come.
August 26, 2018
This is a great Mediterranean cookbook. Lots of recipes!
July 29, 2019
I prefer more pics in my cookbooks.
April 15, 2022
I got a copy of this cookbook from the library and I will now be buying myself one! This was a fantastic cookbook and chock full of great recipes. My husband and I loved it and bookmarked a ton of recipes. This will now be my new go-to cookbook, we love Mediterranean cooking and this cookbook is exceptional.
January 20, 2020
So, I wanted to learn more about the Mediterranean diet (diet as in how to eat NOT diet as in how to lose weight) but this book wasn't it. It was more to do with recipes and less about what makes the Mediterranean diet what it is. I guess Cookbook should have been a big clue.
Thankfully, all the recipes that interested me can be found on Pinterest. Love that!
Thankfully, all the recipes that interested me can be found on Pinterest. Love that!
March 8, 2020
Eh. I don’t need to buy this one. Which surprises me, because usually I love ATK books and I love Mediterranean food. But there were not new or intriguing recipes in here that I don’t already have variations on from other sources. So I’m glad I checked this out from the library rather than blindly buying it first.
February 6, 2019
Just about every recipe I've made is delicious.
August 22, 2020
Beautiful photos. Great recipes.
January 24, 2023
So far I've liked everything I've prepared using this book. We all loved the Hake (I used Cod) and crispy potatoes. I will use this one again and again.
April 27, 2018
Oh man. This is the BEST cookbook ever. It's easy to use, practical, and filled with stunning photos. I'm looking forward to years and years of fun testing out the various recipes. A dream come true.
December 31, 2017
I love all the books from The America’s Test Kitchen, and this is no exception. Lots of background explanation about the Mediterranean diet, why it works, how to make a switch to more healthy eating, and love the interesting dishes that will become your new normal. Thorough explanations for all the recipes, complete with photos when needed and helpful. Looking forward to trying out the many new recipes and techniques contained in this large volume.
September 29, 2017
What's great about American's Test Kitchen cookbooks are that they always tell you the process they went through to achieve each recipe and why the recipes work. There are so many more flavors in the Mediterranean than I thought. I'm very interested in trying many of them. Some of the spices are hard to come by though.
December 13, 2017
Another really good cookbook from America's Test Kitchen. Just like their others, they dissect dishes and put them back together with tweaks and twists to save time and enhance the finished product. I like to read these to get ideas since I'm the chef in the family and this one was not disappointing. Another keeper.
August 16, 2017
So many of the recipes looked delicious, I didn't know where to start. I can't wait to check this one out again and try some recipes. ATK explanations are always on point and the photos are plentiful and appealing.
January 14, 2017
A nice book, with enough recipes to find something you like.
June 25, 2017
I really like this cookbook. It's got great sounding recipes and everything is explained really well. Super impressed.
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