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 30, 2020
Bookmark and Share



Baby Meatballs in Spinach and Pine Nut Sauce
(Arab Levant)
Small lamb and beef meatballs cooked in a sauce of spinach and pine nuts with chicken broth
posted: 12/12/2006

Beef and Sausage Meatballs in Sauce from Roussillon
Boules de Picolat
(France/Roussillon)
Beef and sausage meatballs seasoned with cinnamon, tarragon, and cayenne in a rich sauce of ham, olives, and veal broth
posted: 12/01/2008

Beef Roll-ups in Tomato Sauce
Braciole al Ragù
(Italy/Campania)
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

Beefsteak with Mushrooms and Mint
(Italy)
Sirloin steak cooked with mushrooms and mint in a bone marrow-enriched tomato sauce
posted: 12/12/2006

Flank Steak with Walnut Pesto
(Italy/Liguria)
Flank steak cooked in a skillet with a pesto of basil, walnut, and pecorino
posted: 12/12/2006

Fried Meatballs
Polpette Fritti
(Italy)
Beef, pork, and parmigiano meatballs deep-fried and with parsley
posted: 12/11/2006

Meatballs
Polpette alla Modo Mio
(Italy/Campania)
Italian-style meatballs for spaghetti
posted: 04/28/2009

Meatballs in Tomato Sauce
Polpette in Salsa di Pomodoro
(Italy/Campania)
Beef and pork meatballs in a wine tomato sauce
posted: 12/11/2006

Meatballs Stuffed with Almonds, Mozzarella, and Mint
(Italy)
Meatballs of beef, almonds, mint, and parmigiano cheese stuffed with pieces of mozzarella cheese and deep-fried
posted: 12/11/2006

Meatloaf Stuffed with Whole Eggs
(Italy)
Casserole-baked meatloaf flavored with ricotta and pistachios encasing whole eggs
posted: 12/12/2006



Be notified of updates and events:
 


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune


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

(View all)