Other Mediterranean Cuisines
The first restaurant I worked at in New York City, Trigo, did not last very long, but it had a very interesting, eclectic Mediterranean menu. The benefit of running a Mediterranean restaurant, rather than a pure French or Italian one, is that we could draw from all of the various cuisines of the region, and combine ingredients and dishes in whichever way we chose. We had Spanish, Italian, and French dishes on the menu, we used ingredients like preserved lemons from North Africa, and spices like Zataar from Israel. From southern Europe, to Turkey and the Middle East, to North Africa, the Mediterranean cuisines reflect a variety of cultures and landscapes.
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See photos of all my dishes in the Photo Gallery.
Most Popular Posts
- Classical Demi-Glace: Veal Stock and Espagnole Reduced to Luxuriousness
- Savory Chinese Braised Pork Belly from Sichuan, China
- 13 Colorful Layers: Roasted Vegetable & Goat Cheese Terrine with Sun-Dried Tomato Sauce
- Neapolitan Baccalà (Salt Cod) in Tomato Sauce with Roasted Peppers & Chile, Pine Nuts, & Golden Raisins
- Stuffed Poblano Peppers in Ranchera Sauce With Goat Cheese and Epazote (Chiles Rellenos)
- Poached Halibut with Saffron Cream, Leeks & Basil
- Chicken Riesling – Chicken Braised in Alsatian Wine with Pearl Onions and Mushrooms
- Italian Summer Minestrone Soup with Pesto
- Hot-and-Numbing Dried Beef & Sesame Beef – Sichuan Chinese Crispy Beef Slivers
- Sautéed Chicken Livers with Onions and Artichokes from Liguria, Italy
Favorite Cookbooks
- The Babbo Cookbook
- The Balthazar Cookbook
- Biba's Italy
- Chanterelle
- The Lever House Cookbook
- Made in Italy: Food & Stories
- Magic in the Kitchen
- The Red Cat Cookbook
- Workin' More Kitchen Sessions with Charlie Trotter
- The Splendid Table