A’isha’s Lemony Hummus with Cumin and Oregano

We sat under a pomegranate tree for shade. Our table was dappled with the shapes of leaves and ripening fruit as the sun played with the gentle breeze to create moving patterns that could never be captured. Laid across its white cloth were several large hand-painted plates and bowls within which vibrant food beckoned invitingly;…

Florentin Roast Garlic Hummus

‘Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations – the garlic press – are all disgusting. Please treat your garlic with respect….

Lebanese Batata Harra, Turmeric Spiced Potato Salad

Across the eastern Mediterranean – and, indeed, the whole of the Middle East – vegetable-based dishes are as much revered as any that may contain meat or fish. They are the heroes of mezze-based feasts; they are stuffed, they are stewed, deep-fried, sautéed and steamed. Above all, they are always in season and often purchased on…

Paulo’s Creamy Cannellini Bean Dip with Parsley and Sicilian Lemon

‘Shopping at the Dandelion Co-op made me feel European. Very Audrey Hepburn as Sabrina in Paris. River picked out goat cheese to spread on crispy-crusted French bread for the picnic, and olives, and a jar of roasted red peppers, and a bar of seventy percent dark chocolate, and a bottle of sparkling water. He bought…

Sheinkin Fattoush with an Aromatic Green Olive and Za’atar Tapenade

When I used to work there, Sheinkin was one of the coolest streets in Tel Aviv. It was where the beautiful people came to meet with friends, talk about life, listen to music, drink coffee in one of the myriad café-bars and to shop the funky independents (I have a treasure chest bursting with glittering Michal Negrin…

Quartieri Spagnoli Aubergine Parmigiana (Melanzane alla Parmigiana)

Deep in the heart of of the Quartieri Spagnoli – the Spanish Quarter – in the centre of Naples sits a tiny family-run restaurant called Hosteria Toledo. It’s one of our favourites and our go-to place when we arrive in (and leave) this glorious chaotic city. The family are justifiably proud of their long-held faith in…

Medioevo Farro, Mozzarella and Herb Salad

‘It is not the result of an alchemy but the result of the products coming from vegetable gardens, farmyards, clear skies, fresh and clean water, hands used to rolling out the pasta dough; in one word, the treasure of Umbria. Umbria is the starting point of the journey we take to look for all these products…

Turkish Carrot and Garlic Yoghurt Salad with Carrot Greens and Pistachio Pesto

The stories that I tell are inspired by a lifetime spent travelling around the countries that kiss the coasts of the Mediterranean sea; by every restaurant and cafe I’ve had the pleasure of kicking back in; by the bustling markets, glittering delicatessens and traditional food stores that have sparked new ideas; by the forgotten recipes I…