Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 24, 2018
Bookmark and Share

Roasted Red, Yellow, Green Bell Peppers in Olive Oil, Oregano, Anchovies
roasted bell peppers seasoned with oregano for antipasto
posted: 12/11/2006

Fried cheese in a pan
posted: 12/01/2010

Sesame Fried Oysters
(Arab Levant)
Deep-fried oysters coated with sesame seed-flavored breadcrumbs
posted: 12/11/2006

Snail Fritters
Beignets d'Escargot
Fried snail fritters
posted: 08/02/2016

Spicy Carrot Salad
Salatat al-Jazar
Thin cooked carrots with spices served at room temperature
posted: 01/10/2007

Spicy Fish and Herb Turnovers
Briwat al-Hut
Deep-fried turnovers stuffed with spiced fish
posted: 03/02/2009

Spicy Yogurt Dip
Acili Esme
Garlicky yogurt dip with cayenne pepper and dill
posted: 04/01/2013

Steamed Mussels for Ten
Steamed mussels with garlic, olive oil, and parsley
posted: 12/11/2006

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)
(Arab Levant)
The famous Arab parsley and mint salad with bulgur
posted: 10/23/2007

Be notified of updates and events:

“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.
- Larry Bingham, Baltimore Sun

If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

(View all)