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 20, 2018
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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



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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


"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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