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Boiled eggs are a popular ingredient eaten in The Mediterranean. From Tunisia to France, to Israel to Croatia, you’ll find boiled eggs served whole, sliced and chopped into dishes. Boiled eggs are a simple food that can elevate your cooking, particularly in combination with fresh vegetables. They have a natural umami (savory) flavor, so you can why they are added as an additional flavor to common dishes. The umami flavor of eggs is much more present when cooked.

Eggs are a prized food in our house and we eat a lot of frittata, omelets, and fried eggs. In Michael Ruhlman’s “Egg”, Alton Brown is quoted as saying “Yeah, I’ve always liked to say that the egg is the Rosetta Stone of the kitchen.” Eggs are fabulous for cooking in myriad ways, featured in all cuisines and a key ingredient in baking and making homemade pasta. And, don’t forget that there are many other options in addition to the chicken egg. Duck eggs have an even more luxurious umami flavor than chicken eggs. For me a six-pack of duck eggs is a special treat. Other commercially available eggs include quail, turkey, emu and ostrich. These are more readily available at farms than in grocery stores.

I am particularly fond of boiled eggs for their convenience, high protein content and delicious flavor. We also love making Stuffed or “Deviled” Eggs, which first appeared as far back as 6,000 BC and were enjoyed by the Greeks and Romans.

Turmeric & Saffron’s sweet and savory creation is beautiful to behold and a pleasure to eat! Stop by Mediterranean Living for the recipe.

The aroma and flavor of this humble bulb greatly compliments many foods. And, the cult of garlic extends far beyond culinary uses.

Siena Terenzio interviews her Italian grandparents about how they ate in Boston when they were children.

Food is meant to be fulfilling and pleasurable and we should enjoy everything we eat, and the act of eating should be a delightful experience.

Learn all about Traditional Algerian Cuisine and try out some easy Algerian recipes.