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
Bookmark and Share



Greens Beans with Pomegranate Molasses
Lubya bi'l-Rumman
(Arab Levant/Syria)
Green beans stewed in tomatoes, spices, garlic-cilantro pesto and pomegranate molasses
posted: 01/03/2015

Griddled Broccoli
(International)
Broccoli cooked on a griddle
posted: 01/18/2011

Hash of Brussels Sprouts with Bacon and Hazelnuts
(USA)
Chopped Brussels sprouts with maple-cured bacon and hazelnuts for Thanksgiving
posted: 11/24/2008

Kohlrabi Chieti Style
Cavoli Rapa all Chietina
(Italy/Abruzzo)
Batter-fried marinated kohlrabi slices
posted: 01/30/2012

Leeks in Egg and Lemon Sauce
Terbiyeli Zeytinyagli Pirasa
(Turkey)
Leeks cooked in olive oil with an avgolemono sauce
posted: 04/16/2008

Lentils with Four Onions
(Italy)
Lentils with shallots, onion, garlic, and scallions
posted: 01/04/2007

Lentils with Lemon
'Adas bi'l-Hamid
(Arab Levant/Syria)
Lentils braised with garlic, coriander, Swiss chard, and lemon juice with pomegranate molasses
posted: 01/11/2007

Lima Beans Sweet and Sour
Fagioli di Lima all'Agrodolce
(Italy)
Lima beans braised in sweet and sour with tomatoes, pine nuts, currants, and basil
posted: 01/04/2007

Mashed Potatoes
(International)
The classic, and best, mashed potatoes
posted: 09/17/2007

Mashed Potatoes with Salt Pork and Swiss Chard
Puré de Patatas amb Cansalada
(Spain/Catalonia)
Skillet-fried mashed potato and Swiss chard cake in pork fat
posted: 01/17/2008




Be notified of updates and events:
 


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

(View all)