Harira is the soup that breaks the fast every night during Ramadan across Morocco, and once you make it at home you'll understand why it earned that role: it's substantial enough to be a...

Ayran is one of those drinks that sounds strange on paper (salted, whisked yogurt and water) and then completely rearranges your understanding of what a hot-weather drink should be the first time you try...

There's a specific kind of theater to chouriço assado that I never get tired of: the little clay dish shaped like a pig, the chouriço nestled in its trough, and then someone striking a...

Greek food has actually gotten pretty solid coverage on this site, but I realized I'd never posted loukoumades, which is a genuine oversight given they might be the most universally loved thing to come...

Menemen might be the dish on this list closest in spirit to my own kitchen, because it's basically Turkey's answer to the same slow-cooked tomato-and-egg breakfasts you'll find all around the Mediterranean and Middle...

I'll admit Italian food doesn't get as much airtime on this site as Portuguese and Spanish do, which always feels a little strange since Italy sits right there in the Mediterranean family with everyone...

Ask anyone who grew up in Portugal what June smells like, and they won't say flowers. They'll say charcoal and sardine smoke drifting over every street during Santos Populares, the saint's day festivals that...

Octopus shows up on my site more than almost any other ingredient, and there's a reason: it's everywhere in Portugal, from the Lagareiro-style octopus my grandmother in Trás-os-Montes made for special Sundays to the...

I first ran into toum at a Lebanese spot near my sister-in-law's place, ordered as an afterthought alongside a chicken shawarma plate, and ended up asking for a second cup before the meal was...

Socca is one of those dishes that makes you rethink what bread even needs to be. In Nice, along the French Riviera, street vendors bake it in enormous copper pans over wood fire until...