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 19, 2018
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Paella with Seafood # 2
Paella with Seafood
The classic Valencian seafood paella for four or five
posted: 02/23/2009

Polenta Cakes Stuffed with Spinach and Fontina Cheese
Polenta cakes stuffed with spinach and fontina cheese
posted: 12/28/2006

Rice Fisherman Style
Fisherman's style boiled rice with shrimp, scallops, squid with saffron and parsley
posted: 12/28/2006

Rice Pilaf with Chicken
Ruzz bi'l-Dajaj
(Arab Levant/Palestine)
Rice pilaf with poached chicken, spices, and nuts
posted: 09/01/2007

Rice Pilaf with Meatballs
Kafta bi'l-Ruzz
(Arab Levant/Syria)
Spiced rice pilaf with lamb meatballs
posted: 02/07/2008

Rice with Brussels Sprouts and Sausage
Boiled rice with Italian sausage, Brussels sprouts, and sage
posted: 12/28/2006

Rice with Chicken, Veal, Rabbit and Pork in the Córdoban-Style
Arroz Córdobés
Rice cooked with chicken, veal, rabbit, and pork with saffron, paprika, red bell pepper, mushrooms, and peas
posted: 02/20/2009

Rice with Parsley and Mint
Boiled rice with parsley and mint
posted: 12/28/2006

Rice with Saffron Shrimp
Boiled rice with shrimp and saffron
posted: 12/28/2006

Rice with Salmon and Salmon Caviar
Boiled rice with salmon fillet, sage, and parsley topped with chopped egg and salmon caviar
posted: 12/28/2006

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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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