Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 29, 2022
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Crete

Braised Lamb and Eggplant
Arni me Melitzanes
(Lamb)
Lamb shoulder braised with eggplant, onions, and tomatoes
posted: 10/03/2007

Dessert Pasta with Honey and Pistachios
(Desserts)
Cooked soup pasta with orange blossom honey and pistachios
posted: 12/13/2006

Kalitsounia - Fried Cheese Pies
Kalitsounia
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fried pastry stuffed with ricotta cheese
posted: 03/21/2009

Meat Pie from Crete
Tourta
(Lamb)
Lamb and cheese baked in pie crust with sesame seeds
posted: 01/10/2007

General

Baked Shrimp with Feta Cheese
Garides me Feta
(Seafood)
Baked casserole of shrimp in tomato sauce with scallions and feta cheese
posted: 01/10/2007

Beef Stew from Greece
Stifado
(Stews)
Beef stew in tomato sauce and wine with vinegar, white onions, and feta cheese
posted: 01/10/2007

Black-eyed Pea Salad
Mavromakita Fasolia
(Salads)
Salad of black-eyed peas dressed with dill and scallions
posted: 05/27/2010

Broccoli with Mezithra Cheese
Brokoli me Mezithra
(Vegetables)
Broccoli with brown butter and mezithra cheese
posted: 11/04/2013

Cauliflower Gratin
Psito Kounoupithi
(Vegetables)
Cauliflower gratin with Bechamel sauce
posted: 10/02/2011

Fish Baked in Grape Leaves
Psari Fournou me Ambelofia
(Seafood)
Whole baked fish stuffed with herbs and wrapped with grape leaves
posted: 01/24/2011



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"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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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