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
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Egyptian Stewed Tomato Sauce
Dim'a Musabika
tomato sauce with vinegar and cayenne
posted: 01/09/2007

Fish Broth
Basic fish broth for recipes requiring it
posted: 01/06/2007

Chile paste for Algerian and Tunisian recipes
posted: 01/08/2007

Homemade Pasta
Full instructions on how to make pasta (macaroni) at home
posted: 01/07/2007

The classic Mediterranean style mayonnaise used in Spain, France, and Italy
posted: 12/11/2006

Mixed Mayonnaise for Grilled Fish or Chicken
Salsa Gremolada
Italian mayonnaise sauce for fish or chicken with sweet gherkins, anchovies, and capers
posted: 12/11/2006

Orange and Oregano Marinade
Marinato d'Aranci e Origano
Marinade for meat or fish made of orange, oregano, and olive oil
posted: 12/11/2006

Pastry Cream
Custard for fruit tarts and other pastries
posted: 06/14/2008

Pesto alla Genovese
The classic pesto made of basil leaves from Genoa
posted: 12/11/2006

Preserved Lemons
Lemons preserved in salt and lemon juice for Moroccan dishes
posted: 01/10/2007

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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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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