Mediterranean Highlights

Amy Riolo and Chef Jordan show how to cook stuffed grape leaves.

In the second part of the video, we learn how to prepare the seafood for Spanish paella

Chef Amanda Freitag is as fabulous as a Graffiti eggplant. Full of warmth and character like many of her signature dishes, Chef Freitag compliments an eggplant caponata and snapper with hand-ground polenta from Primizie Fine Foods. The dish is so colorful that you'll want to take a picture before you eat it!

Learn how to make Garlic Sauce Recipe Mediterranean/Lebanese Style.

Learn how to make hummus with roasted garlic and flat bread at FixMyRecipe.

Keeping it traditionally Lebanese, Chef Philippe Massoud reminds us that "cooking is tasting." Don't forget the Baba Ghannouj and be sure to keep your mezze authentic by sipping award winning Paumanok wine. For more tips, tricks and techniques, as well as featured member promotions, check out BehindtheBurner.com!

Check foodwishes.com, for the full story, recipe ingredient amounts and more details. Enjoy!

Paul Ringstrom, owner of Tapa the World and Kasbah restaurant, shows us how to make Sangria. Video by Scott R. Craig / Sacramento Bee

Chef John Simmons prepares Summer Salad, with Tomatoes, Cucumbers, Olive Oil and Crostini)

Romesco is a classic Catalonian sauce. It’s basically a mixture of roasted red bell peppers, almonds, and olive oil. I like to add Vegenaise instead of olive oil to make the mixture creamy. Vegenaise is made with grapeseed oil which is a by-product of wine-making. Whenever you can make something new out of a by-product of something else you’re cutting down on resources and we love that!