Appetizers

Sautéed calamari is the Mediterranean’s five-minute masterclass: squid rings hit a screaming-hot pan with garlic and olive oil, turn opaque,...

Kolokithakia tiganita are the taverna snack that vanishes fastest in a Greek summer: paper-thin zucchini rounds in a light sparkling-water...

Hohlioi boubouristoi — Cretan fried snails — are one of the Mediterranean’s great humble delicacies: snails floured and fried face-down...

Eliopitakia are Cyprus’ charming olive hand pies: crumbly olive-oil pastry folded around a filling of chopped olives, onion and fresh...

Tuna quiche is what happens when French technique meets pantry pragmatism: a buttery blind-baked crust, a silky cream custard, and...

Almejas a la marinera are Galicia’s clams “sailor style”: opened in a sauce of onion, garlic, paprika, wine and tomato,...

Peixinhos da horta — “little fish from the garden” — are Portugal’s great culinary joke and one of its proudest...

If rissóis de carne are the workhorses of the Portuguese party table, rissóis de camarão are the aristocrats: the same...

Amêijoas à Bulhão Pato carry the name of a 19th-century poet who was, by all accounts, a better gourmet than...

This is my weeknight version of camarão à guilho — the wine-and-paprika take on Portugal’s garlicky shrimp. Where the classic...