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Biba's Italy, Cookbook of the Day
Filed under: Mediterranean, Cookbook of the Day  Many cookbooks shine with crisp newness. The pages have a smooth sheen; the pictures are perfect. But that's not the case with Biba Caggiano's Biba's Italy, and it's all the better for it.
Printed on yellowed pages with ragged edges, Biba's Italy is a collection of recipes gathered from some of the country's big cities -- Rome, Florence, Bologna, Milan, and Venice. The book discusses the typical Italian menu, an espresso glossary, and then digs into the culinary treats -- each city broken down into its own menu of Appetizers, Pasta/First Courses, Entrees, Vegetables/Salads, and Desserts, plus further information about wines, restaurants,...
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Raw milk feta may save the day
Filed under: Mediterranean, Science, Cheese, On the Blogs, Health & Medical 
You're on vacation in Greece when your stomach gives a sudden lurch and you start to suspect that the grilled lamb you ate the night before might not have been as squeaky clean as you thought (this is not a scenario I've ever found myself in, but hey, it could happen). Instead of running out to a pharmacy for the local equivalent of Pepto-Bismol, head to the local cheese shop for a slab of raw milk feta.
According to Panagiotis Chanos, a researcher from the University...
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Recipe: Sarah's Simple Tzatziki
Filed under: Hors D'oeuvres, Snacks, Mediterranean, Vegetarian, Vegetables, Dairy, Cheese, Recipes, Raves & Reviews, How To, Middle East, Condiments, America, Europe, Comfort Food, Spices 
A few weeks ago, my friends and I got together after work to play board games (yes yes I know - how very, um, exciting), and a friend and I were charged with providing food. We were meeting rather late, so there was no need to go with full dinner fare. I decided on a few...
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Recipe: Baba Ghanouj, aka Eggplant and I are an "item"
Filed under: Lunch, Dinner, Hors D'oeuvres, Snacks, Mediterranean, Vegetarian, Vegan, Vegetables, Recipes, Spirit of Summer, Roasting, Middle East, Condiments, America, Europe, Comfort Food, Spices 
At the start of every summer, I do this. I tell myself I am going to make all kinds of new foods with the summer's produce bounty, particularly vegetables that I have never cooked myself before. Like a high school girl on summer vacation between sophomore and junior year, I want to flirt with...
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A Touch of Morocco: NY Times Dining in 60 seconds
Filed under: Mediterranean, Recipes, Newspapers, On the Blogs, in sixty seconds 
Could you imagine waking up at dawn each morning to knead and shape dough, letting it rise for a few hours, then take it to a centrally located oven where it is baked alongside everyone else's? This is the norm for many families in places like Morocco, though with modernization the tradition is beginning to fade.
In Pixar's latest film Ratatouille, Remy the Rat learned his culinary skills from the best of the best - Thomas Keller, owner of French Laundry in Yountville, California.
Is your organic food really...
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Food Porn: Oysters at Barcelona's Paco Meralgo
Filed under: Hors D'oeuvres, Snacks, Mediterranean, Food Porn , On the Blogs, Shellfish 
Lately I've found myself in the mood for raw oysters. This extreme closeup that I found today over on Chez Pim has made me crave them even more. I can almost taste the briny juices from this beautiful, ultrafresh specimen. I don't know about you, but I take my oysters neat, so as to better savor the taste of the sea. Tabasco and lemon only mask the flavor. Chez Pim took this shot at Paco Meralgo, a tapas bar in the mecca of tapas bars, Barcelona. Pim heaps much praise...
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Parisian Days and Mediterranean Nights: NY Times Dining in 60 seconds
Filed under: Mediterranean, Recipes, Newspapers, On the Blogs, France, in sixty seconds  Harold McGee takes a look at the various tastes, smells, and anti-inflammatory properties of extra virgin olive oils - is that what makes Mediterranean cooking so healthful?
Eric Asimov sends thanks to those who affect the wine trade beyond the vineyard - from sommeliers to importers, from consumers to bloggers.
Mark Bittman puts the spotlight on an American in Paris - Patricia Wells. Her resume includes cookbook author, restaurant reviewer, food writer and culinary guru. Yes, she also worked with Joël.
Want to quit...
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Hotel kitchens offer a new way to vacation
Filed under: Mediterranean, Restaurants, Newspapers, Lists, Middle East, Europe 
Remember the Vocation Vacations I mentioned earlier on which you can go on vacation and live out four dream job as a star chef, a baker, or even a restaurant owner? Well, food-related vacationing seems to be quite the trend these days, as the New York Times Travel section points out. Hotels are now opening up their kitchens to provide learning experiences for their guests. Writer Taylor Holliday has gone to Turkey and Vietnam to do such a thing, and also lists the Shaw Guides and the International Kitchen...
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Name that fruit
Filed under: Mediterranean, Fruit, Did you know?  Ladies and gentlemen, Slashfood readers of all ages, it's time once again to play name that fruit. Today's bumpy-skinned specimen is a proud member of the citrus family and hails from the sunny Mediterranean.
Many people find the pulp too tart to eat, including yours truly. The skin is often candied or used in jams. This fruit is also used to make liqueur. Lastly, it plays a significant role in the Jewish holiday Sukkot.Continue reading Name that fruit Dinner, West Coast, Mediterranean, Restaurants, Asia, Newspapers, Lists, America, Shellfish, Comfort Food
Flatbreads are the most consumed bread in the world, whether eaten plain, or as part of a dish: Thyme Bread (Manaqish bil-Za'atar), Moroccan Flatbread (R'ghayef), Turkish Meat Bread (Etli Ekmek), Yemeni Fried Bread (M'lawwah), and Yemeni Cilantro Chutney (Z'houg).
The Working Cook keeps within the Mediterranean theme with Chicken and Eggplant Kofte with Bulgur, then does an Asian Spicy Shrimp with Lemon-Peanut Kale & Rice. The Moveable Feast also...
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