Clifford A. Wright's Recipes: Antipasto, Meze, Tapas, and Hors d\'Oeuvres

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 7, 2012

Home > Recipes > Antipasto, Meze, Tapas, and Hors d'Oeuvres

Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
(Arab Levant/Palestine)
Grape leaves stuffed with rice
posted: 11/13/2007

Tabbouleh (Tabouly, Taboule, Tabouli)
Tabbula
(Arab Levant)
The famous Arab parsley and mint salad with bulgur
posted: 10/23/2007

Tapenade
Tapenade
(France/Provence)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

Tyropitakia - Cheese Pie
Tyropitakia
(Greece)
Cheese pie made with phyllo pastry
posted: 01/03/2008

Tzatziki
Tzatziki
(Greece)
Yogurt, cucumber, and garlic dip
posted: 10/16/2009

White Bean and Red Onion Salad from Anatolia
Fasulye Piyasi
(Turkey)
Meze of white beans, red onion, chile, and parsley served at room temperature
posted: 10/13/2008

Anatolian Creamy Eggplant and Almond Salad

Andalusian-Style Chicken, Beef, and Ham Meatballs

Arancine

Artichoke Foundation Seviche

Baba Ghannouj

Beans and Shrimp

Beans with Tuna

Beets with Tuna

Braised Fennel and Young Artichokes

Brandade

Brandade of White Beans

Brik - Egg-stuffed Fried Turnover

Broccoli Crêpes

Caponata

Cheese and Potato Cigars of the Tunisian Jews

Chickpeas with Preserved Lemon

Eggplant Seviche

Falafel

Fatayr - Spinach Pie Triangles

Frico

Fried Stuffed Olives from Venice

Fritedda

Ful Mudammas

Grand Neapolitan Mixed Fry

Griddled Eggplants with Caraway Marinade and Green Peppercorns

Grilled Octopus

Grilled Pork Kebabs from Andalusia

Ham Fritters in the Andalusian Style

Hrus

Hummus

Imam Fainted

Kalitsounia - Fried Cheese Crescents

Lentil Salad in Olive Oil with Egyptian Spices

Little Pricks

Lobster from the Ampurdán (Empordà)

Makdus al-Badhinjan

Martha Rose Shulman’s Marinated Broccoli Stems

Muhammara

Octopus Pie from Sète

Patatas Brava

Provencal Celeriac Remoulade

Pumpkin Purée with Sesame Seed Paste

Red and Green Bell Pepper Empanada from Valencia

Red Bells Peppers Preserved in Olive Oil

Ricotta Fritters

Saganaki

Spanakopita - Spinach Pie

Spicy Carrot Salad

Spicy Fish and Herb Turnovers

Steamed Mussels for Ten

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

Cucina Paradiso is a cookbook, not some dry, dull gastronomic text. The recipes are seductively written, and powerfully appealing. And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

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