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

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

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

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

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

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

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

Baked Stuffed Zucchini
Zucchini Ripieni
(Italy/Sicily)
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
(Italy)
broccoli dipped in batter and deep-fried
posted: 01/02/2007




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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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