Preheat oven to 375°F. Bring 4 quarts of salted water to a rolling boil. Add brown rice pasta and cook al dente, drain and rinse with cold water to stop the cooking process. Meanwhile, make the Béchamel. In a heavy bottom sauce pot set to medium heat, add 4 tbsp. of…
With summer just around the corner (although those of us in Boston today might argue it’s arrived with a vengeance at a toasty 93 degrees) grilling season is just heating up. Cooking in the summer is synonymous to most with barbecuing and grilling. However, for me, grilling is a new…
Add barley to a large pot of water and bring to a boil. Once boiling, reduce heat to medium and let cook for approximately 45 minutes until barley is soft, adding more water as needed if it starts to look dry. Drain the excess water off of the cooked barley (reserving 1 cup of cooking […]
Heat the grill. Combine the olive oil, vinegar, cheese, garlic, and black pepper in a food processor or blender and puree to make a smooth dressing. Transfer to a bowl, stir in the basil, and set aside. Fill a large pot with ice and water. Bring a large pot of salted water to a boil, […]
The Mediterranean Diet food traditions come from the eastern, western, northern and southern shores of the Mediterranean Sea. While the healthy eating pattern is similar, the ingredients, spices and dishes vary from country to country, and region to region. We celebrate each and every…
In the Mediterranean, many meals start with an assortment of local dishes or what can be called small plates. In Spain they’re called tapas or pintxos, the latter which hail from the Basque and Catalan regions of Spain; antipasti or cicchetti in Italy; hors doeuvres in France; mezethes in…
In 2002, The New York Times Sunday Magazine cover featured a huge T-bone steak with the headline, “What if It’s All Been a Big Fat Lie?” The story wasn’t really about steak, it was about carbs, and this story led the world down the sad road of fear of carbohydrates…
On sweltering summer days, the last thing you want to do is turn on the oven! Instead, try a no-cook recipe. We promise you won’t be sacrificing flavor. Keeping a few key ingredients on hand can help you assemble a quick, delicious meal-no heat required. Here are four ingredients that will…
Place orange juice in a medium saucepan and bring it to a boil over medium-high heat. Reduce the heat and simmer until the juice is very thick, about 10 minutes, stirring frequently. Remove the juice from the heat and slowly whisk in ½ cup of olive oil and the rice vinegar. Whisk in additional…
Caponata Peel the eggplants, and dice into 1⁄2-inch cubes. Arrange the eggplant cubes on a sheet, salt, and let sit, or “sweat,” for 1 hour. In a medium frying pan, heat the extra-virgin olive oil and the water over medium heat. Add the onion and celery, and sauté over medium…
It’s Monday! We’re Meatless! Last week, we posted a Meatless Monday recipe for Edamame Beans with Olive Oil, and this week we’re borrowing a recipe from our friend Ana Sortun, the award-winning chef of Oleana Restaurant in Cambridge. It’s great to have someone like Ana in…
Oldways very first culinary and cultural symposium in the Mediterranean was held in 1991 in Porto Carras, Greece, not too far from the northern Greek city of Thessaloniki. It started our long campaign to bring the Mediterranean Diet and foods and preparations of the Mediterranean to American…
