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 16, 2018
Bookmark and Share



Pan-seared Steak with Fresh Thyme and White Pepper
(Italy)
Beef steaks cooked in a skillet with thyme and white pepper
posted: 12/12/2006

Sage Meatballs with Marsala Wine Sauce
(Italy)
Small sage and parmigiano meatballs sauteed in butter with Marsala wine sauce
posted: 12/11/2006

Skirt Steak with Onions
Filete Estofar con Cebollas
(Jewish Mediterranean/Spanish)
Skirt steak sauteed with onions in olive oil
posted: 01/21/2009

Steak Pizzaiola
(Italy/Campania-Naples)
Seared steak with a sauce of tomatoes and oregano
posted: 12/12/2006

Steak with Black, White, and Red Pepper Rub
(USA/Cal-Italian)
Steak cooked in a cast-iron skillet with black, white, and cayenne pepper
posted: 12/12/2006



Be notified of updates and events:
 


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


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

(View all)