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, 2017
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Snap Peas with Pancetta and Tomato
Mangiatutto con Pancetta e Pomodoro
(Italy/Lazio)
Snap peas with pancetta, onion and tomato on top of fried bread
posted: 01/02/2007

Spinach
Ispanak
(Turkey)
Spinach with rice, onion, and corainder seed
posted: 01/11/2007

Spinach and Fresh Ricotta Gratinate
(Italy)
Broiled casserole of spinach with fresh ricotta cheese and bread crumbs
posted: 01/03/2007

Spinach Torte
Scarpassa
(Italy/Emilia-Romagna)
Spinach pie made with a bread crumb crust
posted: 09/28/2007

Spinach with Garlic and Olive Oil
Spinaci con Aglio e Olio
(Italy)
Spinach sauteed with olive oil and garlic
posted: 01/03/2007

Spinach with Spices and Yogurt
Burani
(Arab Levant/Syria)
Spinach sauteed with cardamom, cloves, allspice, garlic, nutmeg, cinnamon, coriander, walnuts and yogurt
posted: 05/31/2016

Stuffed Cabbage
Mahshi Malfuf
(Arab Levant)
Arab-style cabbage leaves stuffed and rolled with rice, ground lamb, and spices
posted: 01/09/2007

Stuffed Cabbage in the Style of Nice
Sou Fassum
(France/Provence)
Cabbage leaves stuffed with rice, sausage, and pork and cooked with broth and lamb neck bones
posted: 01/09/2007

Stuffed Eggplant in Olive Oil
Zeytinagli Patlican Dolmasi
(Turkey)
Braised eggplant stuffed with rice, pine nuts, and currants with fresh herbs
posted: 12/26/2007

Stuffed Roasted Tomato with Provolone
(Italy)
Roasted tomato slices topped with bread crumb stuffing of garlic, pine nuts, and oregano with provolone topping
posted: 01/03/2007




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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


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

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