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Mediterranean Every Day

Simple, Inspired Recipes for Feel-Good Food

Sheela Prakash

Hardcover

List Price: 26.99*
* Individual store prices may vary.



Praise For Mediterranean Every Day: Simple, Inspired Recipes for Feel-Good Food

“This gorgeous book celebrates Mediterranean flavors with recipes that will be endlessly pleasing and full of delight in your homes for years to come.” 

- NIK SHARMA, author of The Flavor Equation and Season: Big Flavors, Beautiful Food-

 “Sheela is uniquely attuned to the kinds of foods we crave. I want to drink a Honeyed Prosecco immediately, maybe with a side of Cacio e Pepi Farinata. For dinner, it’ll definitely be the Braised Harissa Eggplant. Or maybe the Melted Broccoli Pasta? Whichever I don’t eat tonight, I’ll eat tomorrow. This is not simply food for dinner; this is food for life.” 

- DAVID TAMARKIN, editor and digital director of Epicurious and author of COOK90-

“With dishes like Pesto Pasta with Charred Radicchio, Skillet Lemon Chicken Thighs with Blistered Olives, and London Fog Affogato, Sheela stays rooted in tradition while bringing a vibrant new take to the Mediterranean table. What a great book for new and well-seasoned cooks alike.” 

- MINDY FOX, food writer and best-selling author with Antoni Porowski of Antoni in the Kitchen-

Harvard Common Press, 9781558329997, 208pp.

Publication Date: September 1, 2020



About the Author

Sheela Prakash is a food and wine writer and recipe developer, as well as a Registered Dietitian. A longtime editor at Kitchn, the largest independently owned food media site on the web with more than 17 million unique readers per month, she has also been on staff at Epicurious and Food52. Her writing and recipes can be found in numerous online and print publications, including Serious Eats, Tasting Table, The Splendid Table, Simply Recipes, Culture Cheese Magazine, Clean Plates, and Slow Food USA.
 
A self-taught cook, Sheela fell in love with the flavors and style of the Mediterranean after living and studying in Florence, and later completing a summer farm internship at Tenuta di Spannocchia, just outside of Siena, Tuscany. She is a graduate of New York University’s Department of Nutrition and Food Studies and obtained a master’s degree in Food Culture & Communications at the Slow Food-founded Università degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences) in Northern Italy. In addition, Sheela holds Level 2 and Level 3 Awards in Wines from the Wine & Spirit Education Trust (WSET).