ALSO BY THE EDITORS AT AMERICA’S TEST KITCHEN What Good Cooks Know Cook’s Science Bread Illustrated Master of the Grill Kitchen Hacks 100 Recipes: The Absolute Best Ways to Make the True Essentials The Best of America’s Test Kitchen (2007–2017 Editions) The Complete America’s Test Kitchen TV Show Cookbook 2001–2017 The New Family Cookbook The Complete Vegetarian Cookbook The Complete Cooking for Two Cookbook The America’s Test Kitchen Cooking School Cookbook The Cook’s Illustrated Meat Book The Cook’s Illustrated Baking Book The Cook’s Illustrated Cookbook The Science of Good Cooking The New Best Recipe Soups, Stews, and Chilis The America’s Test Kitchen Quick Family Cookbook The America’s Test Kitchen Healthy Family Cookbook The America’s Test Kitchen Family Baking Book THE COOK’S ILLUSTRATED ALL-TIME BEST SERIES All-Time Best Appetizers All-Time Best Soups THE AMERICA’S TEST KITCHEN LIBRARY SERIES Vegan for Everybody Naturally Sweet Foolproof Preserving Paleo Perfected The How Can It Be Gluten-Free Cookbook: Volume 2 The How Can It Be Gluten-Free Cookbook The Best Mexican Recipes The Make-Ahead Cook Healthy Slow Cooker Revolution Slow Cooker Revolution Volume 2: The Easy-Prep Edition Slow Cooker Revolution The Six-Ingredient Solution Pressure Cooker Perfection The America’s Test Kitchen D.I.Y. Cookbook Pasta Revolution THE COOK’S COUNTRY SERIES One-Pan Wonders Cook It in Cast Iron Cook’s Country Eats Local The Complete Cook’s Country TV Show Cookbook FOR A FULL LISTING OF ALL OUR BOOKS CooksIllustrated.com AmericasTestKitchen.com PRAISE FOR AMERICA’S TEST KITCHEN TITLES “A terrifically accessible and useful guide to grilling in all its forms that sets a new bar for its competitors on the bookshelf….The book is packed with practical advice, simple tips, and approachable recipes.” PUBLISHERS WEEKLY (STARRED REVIEW) ON MASTER OF THE GRILL Selected as one of the Amazon Best Books of 2015 in the Cookbooks and Food Writing category AMAZON ON THE COMPLETE VEGETARIAN COOKBOOK “A beautifully illustrated, 318-page culinary compendium showcasing an impressive variety and diversity of authentic Mexican cuisine.” MIDWEST BOOK REVIEW ON THE BEST MEXICAN RECIPES “The editors at America’s Test Kitchen, known for their meticulous recipe testing and development, are back at it again. This time, they’ve trained their laser-eyed focus on reduced-sugar baking….Cooks with a powerful sweet tooth should scoop up this well-researched recipe book for healthier takes on classic sweet treats.” BOOKLIST ON NATURALLY SWEET “An exceptional resource for novice canners, though preserving veterans will find plenty here to love as well.” LIBRARY JOURNAL (STARRED REVIEW) ON FOOLPROOF PRESERVING “The sum total of exhaustive experimentation…anyone interested in gluten-free cookery simply shouldn’t be without it.” NIGELLA LAWSON ON THE HOW CAN IT BE GLUTEN-FREE COOKBOOK “The perfect kitchen home companion….The practical side of things is very much on display…cook-friendly and kitchen-oriented, illuminating the process of preparing food instead of mystifying it.” THE WALL STREET JOURNAL ON THE COOK’S ILLUSTRATED COOKBOOK “The 21st-century Fannie Farmer Cookbook or The Joy of Cooking. If you had to have one cookbook and that’s all you could have, this one would do it.” CBS SAN FRANCISCO ON THE NEW FAMILY COOKBOOK “This title would serve as an excellent gift for college students, young professionals, newlyweds, and anyone who’s learning to cook.” LIBRARY JOURNAL ON 100 RECIPES “A one-volume kitchen seminar, addressing in one smart chapter after another the sometimes surprising whys behind a cook’s best practices….You get the myth, the theory, the science, and the proof, all rigorously interrogated as only America’s Test Kitchen can do.” NPR ON THE SCIENCE OF GOOD COOKING “Some 2,500 photos walk readers through 600 painstakingly tested recipes, leaving little room for error.” ASSOCIATED PRESS ON THE AMERICA’S TEST KITCHEN COOKING SCHOOL COOKBOOK “The go-to gift book for newlyweds, small families, or empty nesters.” ORLANDO SENTINEL ON THE COMPLETE COOKING FOR TWO COOKBOOK “This book upgrades slow cooking for discriminating, 21st-century palates—that is indeed revolutionary.” THE DALLAS MORNING NEWS ON SLOW COOKER REVOLUTION “This book is a comprehensive, no-nonsense guide…a well-thought-out, clearly explained primer for every aspect of home baking.” THE WALL STREET JOURNAL ON THE COOK’S ILLUSTRATED BAKING BOOK “This encyclopedia of meat cookery would feel completely overwhelming if it weren’t so meticulously organized and artfully designed. This is Cook’s Illustrated at its finest.” THE KITCHN ON THE COOK’S ILLUSTRATED MEAT BOOK “Buy this gem for the foodie in your family, and spend the extra money to get yourself a copy too.” yourself a copy too.” THE MISSOURIAN ON THE BEST OF AMERICA’S TEST KITCHEN 2015 “There are pasta books…and then there’s this pasta book. Flip your carbohydrate dreams upside down and strain them through this sieve of revolutionary, creative, and also traditional recipes.” SAN FRANCISCO BOOK REVIEW ON PASTA REVOLUTION “Further proof that practice makes perfect, if not transcendent….If an intermediate cook follows the directions exactly, the results will be better than takeout or Mom’s.” THE NEW YORK TIMES ON THE NEW BEST RECIPE Copyright © 2016 by the Editors at America’s Test Kitchen All rights reserved. No part of this book may be reproduced or transmitted in any manner whatsoever without written permission from the publisher, except in the case of brief quotations embodied in critical articles or reviews. Library of Congress Cataloging-in-Publication Data Names: America’s Test Kitchen (Firm) Title: The complete Mediterranean cookbook : 500 vibrant, kitchen-tested recipes for living and eating well every day / the editors at America’s Test Kitchen. Description: Brookline, MA : America’s Test Kitchen, [2017] | Includes index. Identifiers: LCCN 2016037753 | ISBN 9781940352640 Subjects: LCSH: Cooking, Mediterranean. | LCGFT: Cookbooks. Classification: LCC TX725.M35 C56 2017 | DDC 641.59/1822--dc23 LC record available at https://lccn.loc.gov/2016037753 Ebook ISBN: 978-1-94035265-7 AMERICA’S TEST KITCHEN 17 Station Street, Brookline, MA 02445 Distributed by Penguin Random House Publisher Services Tel: 800–733–3000 Pictured on front cover: Grilled Swordfish Skewers with Tomato-Scallion Caponata CHIEF CREATIVE OFFICER: Jack Bishop EDITORIAL DIRECTOR, BOOKS: Elizabeth Carduff EXECUTIVE EDITOR: Julia Collin Davison EXECUTIVE FOOD EDITORS: Suzannah McFerran and Dan Zuccarello SENIOR EDITORS: Debra Hudak and Anne Wolf ASSOCIATE EDITORS: Leah Colins, Melissa Herrick, Lawman Johnson, Nicole Konstantinakos, and Russell Selander TEST COOKS: Kathryn Callahan, Tim Chin, Afton Cyrus, Joseph Gitter, and Katherine Perry ASSISTANT EDITOR: Samantha Ronan EDITORIAL ASSISTANT: Alyssa Langer ART DIRECTOR, BOOKS: Carole Goodman PRODUCTION DESIGNER: Reinaldo Cruz GRAPHIC DESIGNERS: Katie Barranger and Matthew Warnick PHOTOGRAPHY DIRECTOR: Julie Cote SENIOR STAFF PHOTOGRAPHER: Daniel J. van Ackere STAFF PHOTOGRAPHER: Steve Klise ASSISTANT PHOTOGRAPHY PRODUCER: Mary Ball PHOTOGRAPHY: Carl Tremblay FOOD STYLING: Catrine Kelty, Marie Piraino, Maeve Sheridan, Elle Simone Scott, and Sally Staub PHOTOSHOOT KITCHEN TEAM: SENIOR EDITOR: Chris O’Connor TEST COOKS: Daniel Cellucci and Matthew Fairman ASSISTANT TEST COOKS: Allison Berkey and Mady Nichas PRODUCTION DIRECTOR: Guy Rochford SENIOR PRODUCTION MANAGER: Jessica Lindheimer Quirk PRODUCTION MANAGER: Christine Walsh IMAGING MANAGER: Lauren Robbins PRODUCTION AND IMAGING SPECIALISTS: Heather Dube, Sean MacDonald, Dennis Noble, and Jessica Voas COPY EDITOR: Barbara Wood PROOFREADER: Pat Jalbert-Levine INDEXER: Elizabeth Parson v4.1_r1