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 21, 2018
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A spread of mashed black olives, capers, anchovies, and olive oil
posted: 01/09/2007

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

Yogurt, cucumber, and garlic dip
posted: 10/16/2009

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

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Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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

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