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 23, 2017
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Eggplant Ceviche
Mulinciana a Schibecci
(Italy/Sicily)
Eggplant fried in olive oil and preserved in tomatoes, onions, mint, and vinegar
posted: 01/10/2007

Empanada with Peppers
Empanada (Tortilla Española)
(Spain/Valencia)
Empanada stuffed with red and green bell peppers and tomatoes seasoned with cumin and paprika
posted: 10/03/2007

Falafel
Falafal
(Arab Levant)
Learn how to make authentic falafel from this classic recipe.
posted: 01/09/2007

Fatayr - Spinach Pie Triangles
Fatayr bi’l-Sabanikh
(Arab Levant/Lebanon)
Small spinach-stuffed Arab-style individual pizzas
posted: 07/28/2011

Fava Bean Purée in the Moroccan Style
Rafissa al-Ful
(Morocco)
Pureed fava beans with cumin, paprika, and olive oil
posted: 05/31/2012

Frico
Frico
(Italy/Friuli-Venezia Giulia)
Crisp fried cheese wafer
posted: 01/07/2009

Fried Caciocavallo Cheese
(Italy)
Fried caciocavallo cheese with tomatoes in a cast-iron skillet
posted: 12/11/2006

Fried Eggplant with Yogurt
Badhinjan Maqli ma Laban
(Arab Levant/Lebanon)
Deep-fried eggplant with garlic yogurt sauce, a hot and cool meze
posted: 08/05/2013

Fried Stuffed Olives from Venice
Olive Farcite
(Italy/Veneto)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Fritedda
Fritedda
(Italy/Sicily)
Fava beans, peas, scallions, mint, and artichokes dressed with vinegar
posted: 01/10/2007



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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


"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

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