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 16, 2018
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Kalitsounia - Fried Cheese Pies
Kalitsounia
(Greece/Crete)
Fried pastry stuffed with ricotta cheese
posted: 03/21/2009

Lentil Salad in Olive Oil with Egyptian Spices
Salata Adas
(Egypt)
Lentils seasoned with cumin, coriander, cardamom, and fenugreek
posted: 04/28/2009

Lettuce Roll-ups
Involtini di Lattuga
(Italy)
Romaine lettuce leaves stuffed with crab and ricotta cheese
posted: 12/11/2006

Little Pricks
Cazzilli
(Italy/Sicily)
Fried potato and pecorino cheese croquettes
posted: 09/15/2009

Lobster from the Ampurdán (Empordà)
Llagosta a l'Ampurdán (Empordà)
(Spain/Catalonia)
Lobster braised with almonds, hazelnuts, white wine, tomatoes, and snails
posted: 01/11/2007

Makdus al-Badhinjan
Walnut-stuffed Preserved Baby Eggplants
(Arab Levant/Lebanon)
Baby eggplant stuffed with walnuts and preserved with olive oil and chiles
posted: 11/30/2011

Martha Rose Shulman’s Marinated Broccoli Stems
(International)
Sliced raw broccoli stems marinated in oil, vinegar, and garlic
posted: 09/16/2008

Muhammara
Muhammara
(Arab Levant/Syria)
Dip of blended roasted red bell pepper, walnuts, and pomegranate molasses
posted: 02/21/2008

Octopus Pie from Sète
Tielle de Poulpe Sètoise
(France/Languedoc)
Small spicy pie of octopus in tomatoes
posted: 10/26/2007

Oysters au Gratin Roquefort
Huitres Gratinées au Roquefort “Société”
(France/Languedoc)
Oysters baked au gratin with Roquefort cheese
posted: 08/01/2012



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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


"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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