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 31, 2020
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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

Stuffed Zucchini
Etli Kabak Dolmasi
(Turkey)
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
posted: 01/02/2014

Stuffed Zucchini
Kusa Mahshi
(Arab Levant)
Zucchini stuffed with spiced rice and ground lamb
posted: 11/20/2007

Sultan's Delight (Eggplant Puree with Cheese)
Hünkar Begendi
(Turkey)
Pureed eggplant with kashkaval cheese and lemon
posted: 01/11/2007

Sweet and Sour Celery
(Italy)
Celery in balsamic vinegar, sugar, and olive oil
posted: 01/03/2007

Sweet and Sour Green Beans and Fennel
(Italy)
Green beans, fennel, and tomatoes in a sweet and sour basil and anchovy sauce
posted: 01/03/2007

Sweet and Sour Squash with Mint
(Italy/Sicily)
Winter squash in sweet and sour sauce with mint
posted: 01/03/2007

Swiss Chard in the Style of Málaga
Acelgas a la Malagueña
(Spain/Andalusia)
Swiss chard with raisins, garlic, and paprika
posted: 07/22/2010

Swiss Chard with Black-Eyed Peas
Silq bi'l-Lubya
(Arab Levant/Lebanon)
Swiss chard and black-eyed peas cooked with onion, garlic, cumin, and cilantro
posted: 10/03/2007

Swiss Chard with Capocollo
(Italy)
Swiss chard sauteed with capocollo and garlic
posted: 01/03/2007




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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


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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