Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 21, 2018
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Lebanon

Swiss Chard with Black-Eyed Peas
Silq bi'l-Lubya
(Vegetables)
Swiss chard and black-eyed peas cooked with onion, garlic, cumin, and cilantro
posted: 10/03/2007

Palestine

Maqluba - Upside-down Rice and Eggplant Casserole
Maqluba
(Lamb)
Seasoned lamb, rice, and eggplant casserole, baked and turned upside-down
posted: 01/11/2007

Musakhkhan
Musakhkhan
(Fowl)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Rice Pilaf with Chicken
Ruzz bi'l-Dajaj
(Rice, Couscous, and Other Grains)
Rice pilaf with poached chicken, spices, and nuts
posted: 09/01/2007

Stuffed Grape Leaves in Olive Oil
Waraq Inab bi'l-Zayt
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grape leaves stuffed with rice
posted: 11/13/2007

Syria

Bamya bi'l-Zayt
Okra with Olive oil
(Vegetables)
Okra cooked in olive oil with onion, whole garlic and pomegranate molasses
posted: 12/01/2012

Greens Beans with Pomegranate Molasses
Lubya bi'l-Rumman
(Vegetables)
Green beans stewed in tomatoes, spices, garlic-cilantro pesto and pomegranate molasses
posted: 01/03/2015

Grilled Ground Lamb and Cherries on Skewers
Kafta bi'l-Karaz
(Lamb-Grilled)
Grilled skewered ground lamb kaftas with cherries
posted: 01/11/2007

Lentils with Lemon
'Adas bi'l-Hamid
(Vegetables)
Lentils braised with garlic, coriander, Swiss chard, and lemon juice with pomegranate molasses
posted: 01/11/2007

Muhammara
Muhammara
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Dip of blended roasted red bell pepper, walnuts, and pomegranate molasses
posted: 02/21/2008



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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


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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