Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 18, 2019
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A Whimsical Salad of Artichoke, Celery Heart 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

Beet and Yogurt Salad
Pancar Salatasi
(Turkey)
Red beet roots with garlic and caraway-flavored yogurt
posted: 01/12/2011

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

Black-eyed Pea Salad
Mavromakita Fasolia
(Greece)
Salad of black-eyed peas dressed with dill and scallions
posted: 05/27/2010

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

Butter Lettuce with Vinaigrette
(USA/Cal-Italian)
Butter lettuce with a vinaigrette of olive oil, balsamic vinegar, garlic, and anchovies
posted: 12/29/2006

Butter Lettuce, Arugula and Walnut Salad
(Italy)
Salad of butter lettuce, arugula, walnuts, tomatoes, olives, and mozzarella with balsamic dressing
posted: 12/29/2006

Carrot and Radicchio Salad
(Italy)
Salad of carrots and radicchio with dressing
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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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


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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