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 24, 2018
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Shrimp in Cream Sauce
Butterflied, flattened shrimp in reduced wine and cream sauce
posted: 12/29/2006

Shrimp with Garlic, Lemon Zest, and Parsley
Butterflied shrimp, flattened, breaded and fried in olive oil with garlic, parsley, and lemon zest
posted: 12/29/2006

Spiced Fish
Samaka Harra
(Arab Levant/Syria)
Whole fish baked with a tomato, green chile, garlic, and onion paste
posted: 01/11/2007

Stuffed Squid - Algerian
Kalmar Asban
Algerian-style squid stuffed with rice and spices
posted: 03/17/2008

Stuffed Squid - Italian
Calamari Ripieni
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006

Swordfish Croquettes in Tomato Sauce
Swordfish croquettes made with bread crumbs, eggs, pine nuts and raisins in tomato sauce
posted: 12/29/2006

Swordfish in Tomato Vinegar Sauce
Pesce Spada alla Stemperata
Swordfish braised in tomatoes, vinegar, olives, capers, and onions
posted: 08/14/2015

Swordfish Pizzaiola
Swordfish with a sauce of tomatoes, mozzarella, and black olives
posted: 12/29/2006

Swordfish with Orange Sauce
Pez Espada a la Naranja
Baked swordfish and potatoes in orange sauce
posted: 01/11/2007

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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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

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