Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
January 23, 2021
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Andalusia

Andalusian-Style Chicken, Beef, and Ham Meatballs
Albóndigas a la Andaluza
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Chicken, ham, beef meatballs in a saffron sauce
posted: 01/11/2007

Beets with Tuna
Remolachas con Atún
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beetroot and tuna in olive oil with vinegar and garlic served as a tapas
posted: 02/25/2008

Cocido - Andalusian Stew
Cocido Andaluz or Olla Podrida
(Stews)
The quintessential Spanish stew
posted: 02/25/2008

Fasting Soup
Potaje de Vigilia
(Soups)
Chickpea, potato, spinach soup with saffron, pine nuts, and sherry vinegar-soaked bread
posted: 01/02/2012

Gazpacho
Gazpacho
(Soups)
Cold soup of pureed tomato, cucumber, bell pepper with garnishes
posted: 01/11/2007

Grilled Pork Kebabs from Andalusia
Pinchon Moruno
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Grilled spiced pork kebabs
posted: 03/27/2008

Ham Fritters in the Andalusian Style
Buñuelitos de Jamón
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Beer-batter fried ham fritters
posted: 01/11/2007

Lettuce Frittata from Córdoba
Tortilla de Lechuga
(Eggs)
Spanish-style frittata (tortilla) with lettuce and paprika
posted: 02/25/2008

Oranges with Coconut
Mecerada de Naranja con Coco
(Desserts)
Valencia orange slices with sugar, coconut, and whipped cream
posted: 01/11/2007

Potato and Spinach Frittata
Tortilla de Patatas e Espinaca
(Eggs)
Thick Spanish-style omelet or frittata with potato and spinach
posted: 11/01/2014



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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


Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world�s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert's World of Food, Mediterranean Cooking, The Cooking of South-West France, an

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