Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 31, 2020
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Broiled Potato and Cheese Patties
(Italy)
Fried breaded potato patties broiled with mozzarella cheese and tomato sauce and anchovies
posted: 01/03/2007

Brussels Sprouts, Potatoes, and Burrata Cheese
(Italy)
Boiled Brussels sprouts and potatoes dressed with burrata cheese and olive oil
posted: 01/24/2008

Cabbage with Crispy Roasted Duck Skin and Juniper Berries
(Italy)
Cabbage with crispy duck skin, juniper berries, and olive oil
posted: 01/03/2007

Carrots with Marsala
(Italy/Sicily)
Caramelized carrots in Marsala wine
posted: 01/03/2007

Cauliflower Gratin
Psito Kounoupithi
(Greece)
Cauliflower gratin with Bechamel sauce
posted: 10/02/2011

Cheesy Swiss Chard Gratin
(Italy)
Swiss chard cooked au gratin with mascarpone, Gorgonzola, and parmigiano cheeses
posted: 01/03/2007

Chickpeas and Artichoke in Red Tuna Sauce
(Italy)
Chickpeas and artichoke foundations cooked in tomato and tuna sauce
posted: 01/04/2007

Chickpeas and Tuna
Ceci al Tonno
(Italy/Tuscany)
Chickpeas with tuna and garlic
posted: 01/04/2007

Chickpeas in Zimino Sauce
Ceci a Zimino
(Italy/Liguria)
Chickpeas braised with beets and tomatoes
posted: 01/10/2007

Chickpeas with Pancetta and Ricotta
(Italy)
Chickpeas with pancetta, ricotta, and pecorino cheese
posted: 01/04/2007




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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


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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