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, 2017
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Tapenade
Tapenade
(France/Provence)
A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

Tomato Stuffed with Prosciutto, Figs, and Mint
(Italy)
Summer antipasto of small tomatoes stuffed with fresh figs wrapped in prosciutto sprinkled with fresh mint
posted: 12/11/2006

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

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



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Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture


Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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