Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 20, 2018
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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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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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