Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 18, 2021
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Braised Fennel and Young Artichokes
Finocchi e "Castraùre" de Carciofini in Tegame
(Italy/Veneto)
Fennel and artichokes braised in olive oil with salami
posted: 01/10/2007

Brandade
Brandade de Morue
(France/Languedoc)
Whipped salt cod, olive oil, and milk
posted: 03/14/2008

Brandade of White Beans
Brandade de Haricots Blancs
(France/Provence)
The bean cousin of brandade de morue, whipped with milk, olive oil, and lemon juice
posted: 01/12/2009

Brik - Egg-stuffed Fried Turnover
Brik bi'l-Adam
(Tunisia)
Thin pastry wrappers stuffed with egg, onions, and parsley, and deep-fried
posted: 06/24/2008

Broccoli Crêpes
Prokulica Palacinka
(Balkans/Croatia)
Thin pancakes of broccoli and sour cream
posted: 01/09/2007

Broiled Tomatoes with Fontina Cheese
(Italy)
Broiled halved plum tomatoes with seasoning and fontina cheese
posted: 01/03/2007

Caponata
Caponata
(Italy/Sicily)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007

Cauliflower with Cilantro
Qarnabit bi'l-Kuzbara
(Arab Levant/Lebanon)
Fried cauliflower florets in olive oil with fresh cilantro and lemon juice
posted: 04/01/2014

Cheese and Potato Cigars of the Tunisian Jews
Brik bi l-Batata
(Jewish Mediterranean/Tunisian)
Deep-fried cheese and potato pastry roll-ups with turmeric
posted: 07/20/2009

Chickpeas with Preserved Lemon
Hummus bi'l-Hamad Muraqqad
(Morocco)
Chickpeas with preserved lemons seasoned with garlic, saffron and other spices
posted: 09/06/2010



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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
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