Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 16, 2019
Bookmark and Share



Spicy Catalan Stew of Haricot Beans
Salpiquet de Mongetes
(Spain/Catalonia)
Bean stew with pork, sausage, garlic, and bacon
posted: 05/03/2013

Spicy Meat and Onion Stew
Tabikha
(Jewish Mediterranean/Algerian)
Beef stew with onions, tomatoes, and coriander
posted: 01/10/2007

Stew as the Wife of the Córdoban Farmer Would Make It
Olla Cortijera de Córdoba
(Spain/Andalusia)
Chickpea, cabbage, and bacon stew seasoned with cumin
posted: 01/11/2007

Stewed Lentils
Lenticchie in Umido
(Italy)
Lentils stewed with bacon or pancetta
posted: 01/04/2007

Stuffed Meatballs in Spicy Tomato Sauce
Mubattan Bruklu
(Tunisia)
Meatballs stuffed with cauliflower and braised in spicy tomato sauce
posted: 01/11/2007

Tas Kebabi (Lamb Stew)
Tas Kebabi
(Turkey)
Lamb stewed with bell peppers, onions, and tomato paste with spices
posted: 01/11/2007

Tunisian Jewish Sabbath Veal Stew
Tafina
(Jewish Mediterranean/Tunisian)
Veal, chickpeas, and potatoes stewed with turmeric and other seasonings
posted: 01/10/2007

Turkish Summer Vegetable Stew
Guvec Yaz
(Turkey)
Vegetable stew of zucchini, peppers, peas, spinach, potatoes, cucumbers, and onions
posted: 09/30/2014

Yellow Bell Pepper Stew
Peperonata
(Italy/Sardinia)
Sardinian style yellow bell pepper antipasto
posted: 10/03/2007

Zuppa di Pesce
(Italy)
Fish stew with giant prawns, sardines, redfish, and clams
posted: 12/29/2006



Be notified of updates and events:
 


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


"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

(View all)