Clifford A. Wright - Cook and Author Specializing in Italy and the Mediterranean

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Welcome to your source for the authentic and traditional foods of the Mediterranean in their cultural and historical context illustrated with a thousand heirloom Mediterranean recipes fully-tested in the kitchen of Clifford A. Wright. This is the site for people for whom food is glorious and not fearsome, for people who watch their happiness before they watch their weight, for people who believe that behind every swallow is an insight into who they are. Here is your entry into the world of the most popular cuisines in the world, the world of all the culinary regions of the Mediterranean. You will find the culinary cultures of the Mediterranean offered with the same depth and balance of recipes and their histories as you would in a flavorful bouillabaisse. Cuisine does not spring from nowhere and it does not spring from restaurants. Cuisine is a cultural phenomenon that evolves from real people in kitchens cooking to provide food for their families guided by culture, history, agricultural, and need and wants. Here you will find REAL food. We hope you enjoy the recipes and culinary history posted here.

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The Best Soups in the World

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Bake Until Bubbly: The Ultimate Casserole Book

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Little Foods of the Mediterranean: 500 Fabulous Recipes for Antipasti, Tapas, Hors d' Oeuvre, Meze, and More

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Mediterranean Vegetables: A Cook's ABC of Vegetables and Their Preparation in Spain, France, Italy, Greece, Turkey,

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A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean from the Merchants of

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Baked Meatloaf in a Pan
Kafta bi’l-Siniyya
(Lamb)
Ground seasoned lamb meatloaf cooked in a pan with potatoes and lemon juice
posted: 02/23/2010

Arancine
Arancine
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Deep-fried stuffed balls of rice
posted: 02/18/2010

Rabbit with Vegetable Marmalade
Conill amb Samfaina
(Rabbit and Game)
Rabbit in Catalonian vegetable marmalade called samfaina
posted: 01/28/2010

Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Variety Meats)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Housewife-Style Garlic Soup
Soupe Aïgo Bouïdo à la Ménagère
(Soups)
A simple garlic soup of Provencal housewives
posted: 01/07/2010

"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

Small plates that are big on flavor are always in season at my house. This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure. Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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