More Mediterranean Meals

The best tools for Mediterranean-style cooking and essential ingredients to keep in your pantry

Whether you’re already an avid fan of Mediterranean cooking (like me) or simply want to dip your toe in Mediterranean waters, some key pieces of equipment are worth investing in. Our favorite mortar and pestle makes grinding fresh spices and herbs a breeze, and a well-designed fish spatula allows you to handle fillets (and so many other delicate foods) with care. Along with our top-rated cookware and pantry picks, check out our newest cookbook, More Mediterranean. It’s the highly anticipated follow-up to our best seller The Complete Mediterranean Cookbook.

—Carolyn Grillo, Associate Editor, ATK Reviews

The Ferrari of the pasta machine world, this model was a little more expensive than the others, but it sure was a pleasure to handle. It sported both the widest and the narrowest thickness settings in our lineup; we barely had to roll dough out to fit it through the machine, and we could effortlessly dial the machine down to produce gossamer-thin sheets. Its laser-sharp noodle attachment produced perfect fettuccine and angel hair every time.

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This pasta maker took just 3 minutes to mix and begin extruding pasta and made top-notch spaghetti, fettuccine, and sheets of lasagna. While the penne from this model sometimes had slightly curved edges (à la macaroni), we were still happy with the overall result. This machine took a bit of effort to clean—we had to disassemble it, clean each part individually, and then reassemble it—but we liked its simple, intuitive control panel and its flat-edged tool (included) to cut the pasta. It came with four pasta shaping disks, but more can be purchased.

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This model costs a third of what our favorite Le Creuset Dutch oven does and performed almost as well. With a very similar design—low, straight sides and a broad, off-white cooking surface—it allowed us to easily move food, sear in fewer batches, and monitor browning. The trade-offs: The Cuisinart pot is 3 pounds heavier and has slightly smaller handles than the Le Creuset pot, and its rim chipped during abuse testing.

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With all-over tiny perforations that don’t allow small foods to escape, our longtime favorite colander has a draining performance that remains unmatched. Its 1 1/8 inches of ground clearance was enough to keep nearly all the drained pasta from getting hit with backwash. The model cleans up nicely in the dishwasher, and its handles are slim but still substantial enough to grip easily.

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This thin, lightweight plastic model was easy to hold and lift but was also stable on the counter thanks to its grippy rubber sides. It’s dishwasher-safe, and while it got a bit scratched by the end of testing, it was otherwise intact, resisting warping, cracking, or staining and retaining no odors. Testers liked cutting on its textured plastic surface and appreciated that one of its sides had a small trench for collecting juices from roasts or wet foods.

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The cooking surface was slick, both when new and after extensive use, and food never stuck. It’s one of the lightest models we tested, so it was easy to lift and maneuver, but it was also sturdy and resisted denting. All of our testers liked its wide, comfortable handle. Like every other model, its surface became scratched when we used a knife as if to cut a frittata, but it otherwise held up well.

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Our old favorite fits a good amount of food, and we love its new telescoping handle: When the handle is extended to the full 4 inches, it's easy to grip to move the steamer in and out of the pot. The handle can also collapse to 2.5 inches when the steamer is in the pot or for compact storage. Our only quibbles? The metal leaves are a bit finicky to clean and bent a little during testing, though the unit remained perfectly functional throughout.

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The shorter version of our favorite 12-inch tongs, this model easily picked up foods of all shapes and sizes—from dainty blueberries to a hefty jar of salsa—and was extremely comfortable to operate. The uncoated, scalloped stainless-steel tips allowed us a precise grip, making it especially easy to lift and arrange thinly sliced fruit, and the tongs' locking mechanism was smooth and intuitive.

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This light, smooth bamboo spoon was broad enough to churn bulky stews, yet small enough to rotate a single chunk of beef without disturbing surrounding pieces. Its rectangular handle was comfortable to grip; its head had the most surface area in contact with the pan, so it excelled at scraping fond. Stain-resistant, it emerged after testing looking closest to new.

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Testers raved about this classic wooden spoon. Light, long, and maneuverable, it kept our hands far from the heat, and its rounded, tapered handle was comfortable and easy to grip in a variety of ways as we worked. It also suited both right- and left-handed testers. The slim tip of its nicely scooped-out oval bowl was easy to maneuver under food for turning and scooping, and when angled slightly, the head provided sufficient area for scraping fond. Made of teak, the wood resisted staining or drying out, retained its color, and never became rough to touch, even after 10 cycles through the dishwasher. 

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