(as of [price_update_date] – Details)
Mediterranean cooking is so much more than olive oil, grilled fish, and just-harvested vegetables. It is a diverse cuisine that encompasses the cultures and traditions of Southern Europe, North Africa, and the Middle East. The food is direct, simple, and honest. It is proud to be served without disguise or embellishment.
Every Tuesday Nights recipe delivers big flavor, but the cooking is quick and easy. Each of these 125 Mediterranean dinners is ready in under 45 minutes, and many take just 20 minutes start to finish. Dishes include:
- Green Shakshuka
- Spicy Egyptian Eggplant with Chickpeas and Herbs
- Bulgur Salad with Summer Vegetables and Pomegranate Molasses
- Harissa-Spiced Pasta and Chicken with Green Beans
- Greek Spanakorizo with Shrimp
- Spanish Ribeye with Green Olives and White Wine.
The recipes are organized by how you cook, with some chapters focused on time—Fast (45 minutes), Faster (35 minutes), and Fastest (under 25 minutes)—while others dive into themes such as Hearty Vegetable Mains, Supper Soups, and Flat and Folded—including pizza, flatbreads, pita sandwiches, and panini. Many of the recipes require only one piece of cookware, and they all are built from pantry staples.
Dinner? Solved—every night of the week.
From the Publisher
Shrimp and Couscous with Tomatoes and Toasted Almonds
This one-pot rendition of Sicily’s couscous alla Trapanese gently cooks shrimp and couscous at the same time in a covered pot. Almonds add crunch while tomatoes offer brightness.
Moroccan-Inspired Roasted Spiced Chicken
This roasted chicken gets loads of flavor from a simple spice-and-herb infused butter that is brushed onto it just before going in the oven. Smoked paprika lends rich color along with a flavor evocative of outdoor grilling.
Spicy Ground Beef Kebabs with Tomato-Sumac Sauce
Ground beef seasoned with fragrant spices is formed into patties that cook in less than 10 minutes under the broiler. We finish the kebabs with a simple sauce made by broiling fresh cherry tomatoes. No stovetop cooking required.
Pasta with Sausage and Broccoli Rabe
Small, cup-like orecchiette pasta is perfect for catching the bits of broccoli rabe and fennel seeds that balance the richness of the sausage in this simple 30-minute pasta.
Flank Steak with Tomato-Eggplant Ragu
This quick one-pan meal finishes a seared flank steak with a rustic sauce inspired by the flavors of Greek moussaka—eggplant, tomatoes, garlic and herbs. Serve with crusty bread, rice or potatoes.
Jerusalem-Style Mixed-Grill Chicken
Using chicken thighs, select spices and a nonstick skillet, we re-create the flavors of a popular Israeli street food. Tuck the chicken into warm pita along with quick-pickled red onions and drizzle with a tahini-lemon sauce (recipes included).
Spiced Tahini Sea Bass with Cilantro and Pistachio
Sea bass fillets coated with tahini spiked with spices, garlic and a touch of honey develop delicious caramelization during a brief broiling. We finish the fillets with a shower of cilantro and chopped pistachios.
Sweet Peppers and Pork with Sage and Honey
Inspired by a dish we tasted on the Greek island of Ikaria, this skillet-cooked pork is colorful, savory-sweet and quick to prepare. The tangle of pork, peppers and onion is seasoned with honey, sage and black pepper.
Pasta with Fresh Tomatoes, Capers and Herbs
A chunky, deconstructed version of pesto pantesco, a southern Italian classic, our rustic no-cook sauce brings bold, punchy flavor to al dente pasta. This simple, summery dish captures the essence of Mediterranean cooking.