Clifford A. Wright's Recipes: Balkans

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

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March 16, 2010

Home > Recipes > Balkans

Croatia

Broccoli Crêpes
Prokulica Palacinka
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Thin pancakes of broccoli and sour cream
posted: 01/09/2007

Croatian Sausage and Sauerkraut Stew
Kobasice sa Kiselim Zeljem
(Sausage, Grilled Sausage, Mixed)
Stew of East European-style sausage with smoked bacon, juniper berries, and sauerkraut
posted: 01/09/2007

Slovenia

Braised Cabbage
Pirjati Zelje
(Vegetables)
Cabbage braised with wine tomato sauce and juniper berries
posted: 06/17/2009

General

Albanian Lamb Stew with Parsley
Mish Shqeto
(Lamb)
Lamb stew with parsley
posted: 12/12/2009

Cevapcici
Cevapcici
(Sausage, Grilled Sausage, Mixed)
Grilled Serbian-style ground lamb and veal rissoles
posted: 12/26/2007

Potato and Sheep's Cheese Casserole
Musaka od Krumpira (Krompira)
(Vegetables)
Potato and cheese casserole with bacon and dill
posted: 09/05/2007

Croatia

Broccoli Crêpes

Croatian Sausage and Sauerkraut Stew

Slovenia

Braised Cabbage

General

Albanian Lamb Stew with Parsley

Cevapcici

Potato and Sheep's Cheese Casserole

Cucina Paradiso is a cookbook, not some dry, dull gastronomic text. The recipes are seductively written, and powerfully appealing. And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News

Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.” In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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