Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 29, 2017
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Anatolian Eggplant and Almond Salad
Nazuktan
(Turkey)
Eggplant salad with yogurt, garlic, almonds, and pomegranate molasses
posted: 08/29/2011

Andalusian-Style Chicken, Beef, and Ham Meatballs
Albóndigas a la Andaluza
(Spain/Andalusia)
Chicken, ham, beef meatballs in a saffron sauce
posted: 01/11/2007

Arancine
Arancine
(Italy/Sicily)
Deep-fried stuffed balls of rice
posted: 02/18/2010

Artichoke Ceviche
Alcachofas en Escabeche
(Spain/Valencia)
Artichoke foundations cooked and preserved in olive oil, sherry vinegar, and garlic
posted: 01/11/2007

Baba Ghannouj
Baba Ghannuj
(Arab Levant/Lebanon)
Eggplant and tahini puree
posted: 10/04/2007

Beans and Shrimp
Fagioli con Gamberetti
(Italy/Tuscany)
Beans and shrimp with black olives, tomatoes, and red onions
posted: 12/11/2006

Beans with Tuna
Fagioli al Tonno
(Italy/Tuscany)
Stewed beans with tomatoes, olive oil, sage, and tuna
posted: 01/10/2007

Beets with Tuna
Remolachas con Atún
(Spain/Andalusia)
Beetroot and tuna in olive oil with vinegar and garlic served as a tapas
posted: 02/25/2008

Bisara
Bisara
(Egypt)
Egyptian style fava bean puree with fresh herbs
posted: 06/01/2015

Boiled Croatian Cheese Strudel
Zagorski Štrukli
(Balkans/Croatia)
Cheese-stuffed boiled puff pastry
posted: 03/02/2015



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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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