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 19, 2021
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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




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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


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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