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 17, 2017
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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

Creamed Eggplant
Berenjenas a la Crema
(Spain/Valencia)
Stuffed eggplant with creamed eggplant, shrimp, and mushrooms
posted: 09/04/2008




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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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