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"From tomatoes to olive oil to salty cheese, the Mediterranean diet is where it's at. &lt;p&gt;Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.&lt;/p&gt; Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.\r\n Saganaki, a traditional Greek preparation named after the pan in which it\u2019s prepared, is best served straight from the skillet, with plenty of toasted bread for scooping up the savory tomato sauce. If you can find them, wild American shrimp and high-quality Greek feta really make this dish special.  This version of white gazpacho, traditionally made with green grapes, is brightened with the addition of green apple. This recipe makes more pesto than you'll need. Serve the extra with vegetables or fish, or spread it on sandwiches.             A cooling, slightly garlicky spread that\u2019s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow. Because this dough has a relatively short rising time, it can be made while the lamb braises. Turn up the oven and bake the pita while you\u2019re reducing the braising liquid on the stove-top; the timing will come out perfectly. Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/recipes/chicken/slideshow/mediterranean-favorites-slideshow>