Mediterranean

A great combination of flavors that makes an elegant first course--for brunch or for dinner. The timbales need to be chilled overnight, so begin preparing this dish a day before serving.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

M'Eloise Waters of Yakima, Washington, writes: "Throughout the years, I have enjoyed so many 'R.S.V.P.' recipes, and now I have a request of my own: the chicken pasta from Spazzo Mediterranean Grill in Bellevue, Washington. It has fresh herbs, walnuts, almonds, and caramelized onions."

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

"Andaluca restaurant in Seattle offers a delicious—and beautiful—green gazpacho served with a crabmeat topping," says Elida D. Wilson of Olympia, Washington. "Would chef Wayne Johnson be willing to share his recipe?"

Sun-dried tomatoes, garlic, capers and thyme add Mediterranean flavor to the fish.

Freeze some of this sauce now and treat yourself to a burst of summer one cold, wintry day.

A few years ago, when I was in southeastern Turkey working on my book Mediterranean Grains and Greens, I noticed that the women didn't soak their bulgur in water for some summer preparations. When I asked a Turkish friend about this, she let out a laugh. "In Turkey, no man would marry a woman who just used water! For cold bulgur dishes we always soak in tomato juice, onion juice, or fresh pressed and strained sour grape juice to flavor the bulgur first."

Great served with grilled lamb, steak or any Mediterranean-style menu.

An old-fashioned pasta dish with a new-fashioned filling. Basil and chives accent the luscious ricotta and feta cheese stuffing in this comforting main course. Conclude supper with fruit and your favorite cookies.

This is an easy dinner party appetizer. Start it at least one day and up to one week before your party. Offer guests small plates and forks.

This combination of white beans, tomatoes, and cipolline is exceptionally delicious. Letting your tomatoes cook to the point where they become caramelized and start to fall apart adds sweetness and a layer of deep flavor to the dish. Active time: 1 hr Start to finish: 9 1/4 hr (includes soaking)

Agnello di Latte Arrosto I always had mixed emotions about this dish as a little girl. Traditionally, it was served at the first meal after Lent, a joyous occasion to which everyone looked forward, including me. Still, there was an element of personal sadness: My pet was being eaten. At Busoler I spent long hours playing in the fields with lambs and young goats, and always found sentiment struggling with appetite at Easter. When the appearance of the first peas of the season coincided with Easter, they'd be shelled and added to the dish at the last moment.

Play off the Provençal flavors by passing an arugula salad tossed with red wine vinaigrette. Sliced peaches topped with honey and sour cream would make a great finale.

Editor's note: The recipe and introductory text below are excerpted from Diane Kochilas's book Meze: Small Plates to Savor and Share from the Mediterranean Table. Kochilas also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Kochilas and Greek cuisine, click here. Onions, cheese, and yogurt pies abound in the north of Greece, especially in shepherds' communities where dairy products are daily staples. This recipe is culled from that tradition, but instead of preparing a whole sheet pan with homemade phyllo, I have reworked it to make it accessible and more in tune with the meze style of eating.

Malta This thin, cookie-like tart with a lattice crust is offered on a feast day that commemorates the birth of the Virgin Mary and the exit of the Turks in 1565.