Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 20, 2021
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Bucatini with Chanterelles and Shiitake Mushrooms
(Italy)
Bucatini (perciatelli) with chanterelles and shiitake mushrooms with pancetta
posted: 12/25/2006

Bucatini with Eggplant and Fava
Bucatini con Melanzane e Fava
(Italy/Apulia)
Bucatini with deep-fried eggplant and fava beans
posted: 07/24/2008

Bucatini with Greens and Eggplant
Bucatini con Erbe Campestri e Melanzane
(Italy/Apulia)
Bucatini with mustard greens, turnip tops, arugula, Swiss chard, fried eggplant and teardrop tomatoes
posted: 09/25/2009

Capellini with Basil Pesto Whipped Cream
(Italy)
Capellini with garlic and basil flavored whipped cream
posted: 12/26/2006

Cavatelli with Arugula
Cavatieddi con la Ruca
(Italy/Apulia)
Cavatelli with arugula, tomato sauce, and pecorino cheese
posted: 01/10/2007

Cavatelli with Arugula and Ricotta Salata
Cavatieddi con la Ruca e Ricotta Salata
(Italy/Apulia)
Cavatelli with wilted arugula, black olives, and thyme with ricotta salata
posted: 12/28/2008

Elbow Macaroni with Broccoli and Walnuts
(Italy)
Elbow macaroni with broccoli, crushed walnuts, anchovies, and olive oil
posted: 12/23/2006

Farfalle with Artichokes and Almonds
(Italy)
Farfalle with roasted red bell peppers, marinated artichokes, and roasted ground almonds
posted: 12/23/2006

Farfalle with Broccoli and Anchovies
(Italy)
Farfalle with broccoli, garlic, and anchovies
posted: 12/23/2006

Fettuccine with Caramelized Onions
Triya bi'l-Bassal
(Egypt)
Fettuccine with caramelized sweet onions and garlic with olive oil
posted: 12/23/2006



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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


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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