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

Saganaki
Saganaki
(Greece)
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
(France/Languedoc)
Fried snail fritters
posted: 08/02/2016

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

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

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

Steamed Mussels
(Italy/Apulia)
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)
Tabbula
(Arab Levant)
The famous Arab parsley and mint salad with bulgur
posted: 10/23/2007



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


“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

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