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 22, 2018
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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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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


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

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