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 19, 2021
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Whole Wheat Spaghetti with Duck, Turnips, and Zucchini
(Pasta with Fowl)
Whole wheat spaghetti with roast duck breast and roast turnips in wine-reduced vegetable sauce
posted: 12/19/2006

Whole Wheat Spaghetti with Pancetta
(Pasta with Vegetables and Meat)
Whole wheat spaghetti with pancetta, parsley, and pecorino
posted: 12/26/2006

Whole Wheat Spaghetti with Pork Tenderloin, Walnuts, and Olives
(Pasta with Pork)
Whole wheat spaghetti with sauteed pork tenderloin with pancetta and mint and walnuts and black olives in wine
posted: 12/21/2006

Whole Wheat Spaghetti with Sausage and Mushrooms
(Pasta with Sausage)
Whole wheat spaghetti with Italian sausage and shiitake mushrooms in red wine
posted: 12/21/2006

Woodcutter's-style Mixed Grill
Misto Griglia degli Boscaioli
(Sausage, Grilled Sausage, Mixed)
Grilled skewers of Italian sausage, polenta squares, mushrooms, and pork cutlets
posted: 12/29/2006

Ziti with Ground Lamb and Red Bell Pepper
(Pasta with Lamb)
Ziti with ground lamb in red bell pepper, wine and mint sauce
posted: 12/19/2006

Zucchini with Anchovy, Lemon and Mint
(Vegetables)
Zucchini with anchovy, lemon, and mint
posted: 01/03/2007

Zucchini with Pecorino
(Vegetables)
Sauteed zucchini tossed with pecorino cheese and seasonings
posted: 01/04/2007

Zucchini with Tomatoes
(Vegetables)
Zucchini sauteed with tomatoes, onion, and basil
posted: 01/04/2007

Zuppa di Pesce
(Stews)
Fish stew with giant prawns, sardines, redfish, and clams
posted: 12/29/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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