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 27, 2017
Bookmark and Share



Alexandria-style Griddled Fish
Samak Mishwi min al-Iskandriyya
(Egypt)
Griddled fish seasoned with cumin, onion juice, lemon juice, and olive oil
posted: 01/09/2007

Grilled Tuna Skewers
"Spitini" di Tonno
(Italy/Sicily)
Grilled skewered tuna, country bread, onion, and bay leaves
posted: 12/30/2006

Grilled Breaded Swordfish
Puddicinedda Frittu ‘Nduratu e Panatu
(Italy/Sicily)
Grilled swordfish with seasoned bread crumbs and olive oil
posted: 12/30/2006

Grilled Fillet of Fish
(Italy)
Grilled fillet of fish (sea bass or sablefish) with brushed garlic
posted: 12/31/2006

Grilled Fish with Oregano Breadcrumb Gratin
(Italy)
Grilled fish steak with an oregano-seasoned bread crumb coating
posted: 01/02/2007

Grilled Fish with Oregano, Chile, and Olive Oil
(Italy)
Grilled bluefish fillet sprinkled with oregano, chile, and olive oil
posted: 01/02/2007

Grilled Fish, Orange, and Lemon
(Italy)
Grilled fish, oranges, and lemons, in a marinade of citrus
posted: 12/30/2006

Grilled Mackerel à la "Burnt Fingers"
Sgrombri Grigliati a Scottadito
(Italy/Veneto)
Grilled lemon-marinated whole mackerel
posted: 12/30/2006

Grilled Mackerel Kebabs
Uskumru Baligi Kebabi
(Turkey)
Grilled skewered blue mackerel steaks marinated in wild fennel leaves and parsley
posted: 08/06/2009

Grilled Mackerel with Anchovy Butter
Sgrombri Grigliati alla Calabrese
(Italy/Calabria)
Grilled whole mackerel with anchovy butter
posted: 12/30/2006



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


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

(View all)