Home > Magazine Archives > March 31, 2003 Issue > Dining Out
The Mediterranean Table
Tour this ancient region with three flavorful dishes
Owen Dugan
Issue: March 31, 2003
You can no more recreate the Mediterranean in your home kitchen than you can bottle sunshine. But with recipes from top Mediterranean chefs and the right ingredients -- tomatoes, herbs, some goat (or sheep) cheese, fish or lamb, and olive oil, which is essentially bottled sunshine -- you can come pretty close.
For the full article, check out the new issue of Wine Spectator, on newsstands March 31, 2003.
To continue reading this page, become a WineSpectator.com member today!
Do you have a Wine Spectator magazine subscription? Save 50% on your Online Membership right now!
Log In If You're Already a WineSpectator.com Member
