Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
March 31, 2020
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Bastila: A Grand Moroccan Pigeon Pie
Bastila
(Morocco)
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Braised Duck
Anatra in Umido
(Italy/Veneto)
Braised duck
posted: 01/02/2018

Chicken and Spinach
(International)
Chicken breast sauteed with carrot, red bell pepper with wine and spinach and a hint of cinnamon
posted: 12/14/2006

Chicken Breast with Three Onions
(Italy)
Skillet-fried boneless chicken breast scaloppini with onions, shallots, and scallions
posted: 12/14/2006

Chicken Roll-ups with Mozzarella and Herbs
Involtini di Pollo
(Italy)
Deep-fried breaded chicken roll-ups stuffed with mozzarella and herbs
posted: 12/14/2006

Chicken Roll-ups with Ricotta
Involtini di Pollo #2
(Italy)
Chicken roll-ups stuffed with bread crumbs, pine nuts and raisins with ricotta cheese topping
posted: 12/14/2006

Chicken Saltimbocca
(Italy)
Baked scaloppine of chicken breast topped with mozzarella, basil, and ricotta
posted: 12/14/2006

Chicken Scaloppine with Artichoke Sauce
(Italy)
Scaloppine of chicken breast with artichoke and mascarpone cream sauce
posted: 12/14/2006

Chicken Scaloppine with Lobster Sauce
(Italy)
Scaloppine of chicken breast with lobster sauce
posted: 12/14/2006

Chicken with Sausage
Pollo con Salsiccia
(Italy)
Chicken breasts cooked with Italian sausages and mild chiles and onions in wine and tomato sauce
posted: 12/13/2006



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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