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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Algerian Potato Purée with Cheese
Batatis Mirhya
Potato puree with Gruyere cheese
posted: 03/17/2008

Artichoke with Salmoriglio Sauce
Carciofi con Salmoriglio
Boiled whole artichoke with salmoriglio dressing (olive oil, garlic, lemon juice, oregano)
posted: 01/03/2007

Asparagus and Portobello Mushrooms
Asparagus with portobello mushrooms in wine with ricotta salata
posted: 01/03/2007

Asparagus with Olive Oil and Lemon Juice
Asparagus with extra-virgin olive oil, salt, and lemon juice
posted: 01/03/2007

Asparagus with Pistachios
Asparagus with pistachios and anchovies in olive oil
posted: 01/03/2007

Asparagus with Red Chile Flakes
Asparagus with parsley and chile
posted: 01/03/2007

Asparagus with Tuna and Caper Foam
Asparagi alla Cupido
Steamed asparagus with a foamy blended sauce of tuna and capers
posted: 04/21/2009

Baked Stuffed Zucchini
Zucchine Ripieni
Zucchini stuffed with currants, pine nuts, and pecorino baked with mozzarella
posted: 01/04/2007

Bamya bi'l-Zayt
Okra with Olive oil
(Arab Levant/Syria)
Okra cooked in olive oil with onion, whole garlic and pomegranate molasses
posted: 12/01/2012

Batter-fried Broccoli
broccoli dipped in batter and deep-fried
posted: 01/02/2007

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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

[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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