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 21, 2018
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Brussels Sprouts, Potatoes, and Burrata Cheese
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
Cabbage with crispy duck skin, juniper berries, and olive oil
posted: 01/03/2007

Carrots with Marsala
Caramelized carrots in Marsala wine
posted: 01/03/2007

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

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

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

Chickpeas and Tuna
Ceci al Tonno
Chickpeas with tuna and garlic
posted: 01/04/2007

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

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

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

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[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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

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