Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
October 8, 2015
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Baked Stuffed Zucchini
Zucchini Ripieni
Zucchini stuffed with currants, pine nuts, and pecorino baked with mozzarella
posted: 01/04/2007

Beef Tongue in Sweet and Sour Sauce
Lingua all’Agrodolce
(Variety Meats)
Braised beef tongue in the Sicilian Baroque style of sweet and sour
posted: 01/27/2010

Breaded and Marinated Sirloin Steak, Grilled Sicilian-style
Bistecca "'Mpanata" alla Griglia
Grilled sirloin steak in the Sicilian style of marinated and breaded
posted: 12/12/2006

Breaded Grilled Sirloin Steak, Palermo-style
Bistecca "Mpanato" alla Palermitana
Grilled bread crumb-coated sirloin steak
posted: 12/12/2006

Broiled Shark with Pesto Trapanese
Palombo con Pesto Trapanese
Broiled shark with a pesto made of tomatoes, garlic, almonds, and basil and garnished with black and green olives
posted: 12/29/2006

Sweet ricotta cheese stuffed pastry tubes
posted: 07/01/2011

(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Sicilian antipasto relish of fried eggplants, tomatoes, celery, onion, and olives
posted: 01/10/2007

Carrots with Marsala
Caramelized carrots in Marsala wine
posted: 01/03/2007

Coffee Ice
Granita di Caffé
Coffee granita
posted: 10/25/2007

Eel in Sweet and Sour "Picchi-Pácchiu" Sauce
Ancidda a Picchi-Pácchiu all'Auruduci
Eel and eggplant braised in tomatoes, onion, garlic, basil, and saffron
posted: 01/03/2008






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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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