Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 23, 2018
Bookmark and Share



Potato Cake
Gatto di Patate
(Vegetables)
Skillet-cooked potato cake
posted: 01/03/2007

Purée of Lentil and Broccoli Soup
(Soups)
Purée of lentils and broccoli in duck or chicken broth with olive oil
posted: 01/02/2007

Raspberries and Peaches
(Desserts)
raspberries and peaches tossed with sugar and whipped cream
posted: 12/13/2006

Raspberry Preserve Crepes
(Desserts)
Crêpes stuffed with raspberry preserves
posted: 12/13/2006

Ravioli with Grilled Vegetable Sauce
(Pasta-Stuffed)
Ravioli with a sauce of pureed tomatoes and grilled red onion, red and yellow bell pepper, green chile, eggplant, and portobello mushrooms
posted: 12/28/2006

Ravioli with Lobster Cream Sauce
(Pasta-Stuffed)
Homemade ravioli stuffed with homemade ricotta cheese with a lobster, tomato, shallot, basil, white wine cream sauce
posted: 12/28/2006

Ravioli with Porcini Mushrooms
(Pasta-Stuffed)
Ravioli with porcini mushrooms, parsley, garlic, butter, and olive oil
posted: 12/28/2006

Red Bell Peppers with Capers, Anchovy, and Marjoram
(Vegetables)
red bell peppers sauteed with capers, olive oil, anchovies, and marjoram
posted: 01/02/2007

Red Snapper in Caper and Chile Sauce
(Seafood)
Red snapper or redfish (ocean perch) fish in a sauce of capers, chile, and white wine
posted: 12/29/2006

Rice Fisherman Style
(Rice, Couscous, and Other Grains)
Fisherman's style boiled rice with shrimp, scallops, squid with saffron and parsley
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



Be notified of updates and events:
 


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

(View all)