Mediterranean Hot and Spicy (Aglaia Kremezi)

Ever since chile peppers made their way from the New World to Europe centuries ago, cooks throughout the Mediterranean region have used a wide variety of fresh, dried, and ground peppers to add bold hits of flavor to their cuisines. Now Aglaia Kremezi, inspired by her years of research and travel throughout the Mediterranean region in Italy, Spain, Turkey, North Africa, and elsewhere — as well as her own Greek heritage and upbringing, has collected and refined the best of these dishes for American home cooks.

Fresh, seasonal ingredientstraditional grains, legumes, vegetables, olive oil, fish, and a little meat and dairy spiked with the fragrant chiles of the areaare the basis for a cuisine bursting with color, flavor, and aroma. That this way of eating has been proven to be healthful is a wonderful bonus, but intense flavor is always the goal.

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