Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 25, 2021
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Fettuccine with Mint, Walnut, and Gorgonzola
(Italy)
Fettuccine with a pesto made from mint leaves, walnuts, garlic, and parmigiano and mascarpone and Gorgonzola cheeses
posted: 12/24/2006

Fettuccine with Portobello Mushrooms
(Italy)
Fettuccine with portobello mushrooms with garlic and parsley
posted: 12/25/2006

Fettuccine with Spinach, Walnuts, and Mascarpone
(Italy)
Fettuccine with spinach, pancetta, walnuts, and mascarpone cheese
posted: 12/26/2006

Green and White Fettuccine with Fava and Artichoke in Porcini Cream Sauce
"Paglia e fieno" con Porcini e Carciofi
(Italy/Emilia-Romagna)
Spinach fettuccine and egg fettuccine with fresh fava beans and artichoke in porcini mushroom cream sauce
posted: 12/25/2006

Kushary
Kushary
(Egypt)
Lentils, rice, and macaroni tossed together with sauce
posted: 01/09/2007

Lasagna Handkerchiefs with Chicory and Lobster Mushrooms
(Italy)
Lasagna squares with chicory and lobster mushrooms in sauce
posted: 03/31/2008

Lasagna with Exotic Mushrooms
(Italy)
Lasagna tossed with trumpet and wood ear mushrooms with veal broth and red wine-reduced ricotta cheese sauce
posted: 12/25/2006

Linguine with Freshly Crushed Black Pepper
(Italy)
Linguine with freshly ground black peppercorns
posted: 12/23/2006

Linguine with Spinach
(Italy)
Linguine with spinach, fresh basil, and anchovies
posted: 12/26/2006

Linguine with Spinach and Saffron-flavored Shrimp Broth
(Italy)
Linguine with spinach and anchovies in a reduced saffron-flavored shrimp broth
posted: 12/26/2006



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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


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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