Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 13, 2010
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A Whimsical Salad of Artichoke, Celery and Peas
Insalata di Carciofi, Sedano e Piselli Capricciosa in Bianco Speciale
(Italy)
Salad of artichoke foundations, celery heart, peas, hard boiled eggs with mayonnaise
posted: 12/29/2006

Beets with Orange Blossom Water and Moroccan Spices
(Morocco)
Boiled beets with orange blossom water, scallions, paprika, cinnamon, and cumin
posted: 12/11/2008

Boston Head Lettuce and Arugula Salad with Walnuts
(Italy)
Salad of Boston head lettuce and arugula with dressing
posted: 12/29/2006

Boston Head Lettuce with Vinaigrette
(Italy)
Boston head lettuce with a vinaigrette of olive oil, balsamic vinegar, garlic, and anchovies
posted: 12/29/2006

Broccoli and White Onion Salad
(Italy)
Salad of broccoli and white onion with orange zest and dressing
posted: 12/29/2006

Carrot and Radicchio Salad
(Italy)
Salad of carrots and radicchio with dressing
posted: 12/29/2006

Celery, Roasted Red Pepper and Olive Salad
(Italy)
Salad of roasted red bell pepper, celery, and green olives with olive oil
posted: 12/29/2006

Dinner Steak and Lettuce Salad
(France/Provence)
Salad of sliced steak, gruyère cheese, Boston head lettuce, and pine nuts
posted: 12/29/2006

Fattoush
Fattush
(Arab Levant/Lebanon)
Salad of mixed greens and fried flat bread pieces
posted: 10/21/2008

Fennel Salad
Salatat al-Bisbas
(Tunisia)
Fennel salad with spicy vinaigrette garnished with hard-boiled eggs and olives
posted: 04/14/2009



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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


This book [Mediterranean Feast] is an impressive original study of the cradle of food civilization and marks an important achievement in the field of culinary history.
- James Beard Foundation Book Awards Committee, May 2000

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