Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 14, 2017
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Revoltijo de Espárragos
Asparagus Medley
(Spain/Andalusia)
Asparagus with a sauce of bread, wine, saffron and cumin
posted: 12/02/2013

Roasted Country Bread with Ricotta and Spinach
(Italy)
Country bread topped with fresh ricotta and spinach roasted until bubbling
posted: 01/04/2007

Roasted Country Bread with Tomato and Green and Black Olives
(Italy)
Country bread topped with tomatoes, green and black olives and baked
posted: 01/04/2007

Roasted Country Bread with Tomato, Salami, and Red Onion
(Italy)
Country bread topped with chopped tomatoes, olives, salami, and red onion
posted: 01/04/2007

Roasted Country Bread with Tomatoes and Basil
(Italy)
Country bread topped with chopped raw tomatoes and basil
posted: 01/04/2007

Runner Beans in Olive Oil with Tomatoes and Pomegranate
Zeytinyagli Taze Fasulye
(Turkey)
Runner beans (wide green beans) cooked in abundant olive oil with tomatoes and pomegranate molasses
posted: 08/28/2008

Sauté of Mixed Vegetables
(Italy)
Green beans, broccoli, green bell pepper, olives in a light tomato and anchovy sauce
posted: 01/03/2007

Sautéed Red Swiss Chard
(Italy)
Red Swiss chard sauteed in olive oil, butter, and garlic
posted: 01/03/2007

Shaken Cauliflower
Cavolfiore Saltato
(Italy/Apulia)
Cauliflower cooked with rose wine, black olives, anchovies, garlic, pecorino cheese
posted: 11/19/2009

Shakhshukha
Shakhshukha
(Algeria)
An Algerian ratatouille-like dish of vegetables with eggs
posted: 01/09/2007




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Here’s a bookshelf worth of volumes..that celebrate the region’s diverse cooking traditions ....  No book accomplishes that more impressively than Clifford Wright’s magnum opus “A Mediterranean Feast."
- Malachy Duffy, Bon Appetit


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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