Mediterranean Small Plates

Mediterranean food expert and James Beard Award winner Clifford Wright presents a mouth-watering collection of recipes for tapas, mezze, antipasti, and other small plates traditional across the Mediterranean region.

Mediterranean Small Plates and Cooking with Chilies

  My two latest books will be published in August 2022, featuring Mediterranean small plates, that is, tapas, meze, antipasto, hors d’oeuvres and all those little foods we love to plop in our mouths. Also coming out in August is my book cooking with chilies with recipe from around the world where fiery capsicum cuisines […]

Tomato, Fig, Avocado Salad for a Memorial Day Party

Memorial Day gets short shrift on the culinary front. There is no traditional dish that Americans make for the day, and the rule of thumb seems to be anything goes. In some parts of the country it’s still too chilly for an outdoor barbecue. So with the anything-goes as the operative idea this tomato, fig, […]

Food of Medieval Andalusia and the Expulsion of Spanish Muslims

Seville, along with Genoa, Leghorn (Livorno), Venice, Ancona, and Naples, was one of the great commercial centers of the Mediterranean in the sixteenth century. The riches of America flowed to Seville exclusively because it was in direct line of the trade winds and had a legal monopoly on that trade. The soil was productive, and […]

Fennel Salad from Algeria Perfect for May

In North Africa salads of all kinds are a favorite dish, served as part of a meze table, called qimiyya in Algeria, or as an accompaniment to grilled meats.  This recipe from Algeria is simply called salāṭat bisbas, fennel salad.  Although I love raw fennel which makes both a great dipping implement and sliced thin for […]

Spareribs Braised with Artichoke and Fennel Leaves

The first thing we think of when we hear pork spareribs is barbecued spareribs. Rightfully so, as it is classic. There are other ways of cooking spareribs and here’s one of them. In this preparation the spareribs are cut into their individual ribs and then braised with artichoke foundations and fennel leaf in a little […]

Melange of Vegetables, Simply

Home cooks love the idea of simple food, but as soon as we’re in the kitchen things aren’t so simple.  It’s actually hard to cook simply because we always want to fiddle or add things or just not stand around looking at “simple,” because after all simple doesn’t require much, that’s why they call it […]

How To Cook Lamb The Roman Way

In terms of meat in Lazio, the region of which Rome is the capital, the place of honor went to abbacchio, milk-fed lamb.  The name probably derives from bacchio, that is, the stick used for herding.  Dictionaries of Romanesco dialect define abbacchio as just-weaned baby lamb whose season in the centuries following the stabilization of […]

Belgian Waffles at Home

The first written mention of a waffle is from Le Ménagier de Paris, a late fourteenth-century French aide-memorie. There it is stated: Gauffres (waffles) are made in four ways. In the first, beat eggs in a bowl, then salt and wine, and add flour, and moisten the one with the other, and then put in […]

Fūl Mudammas – A Levantine Arab Meze Par Excellence

This is a famous Lebanese breakfast dish and meze dish, although it is made throughout the Levantine Arab world.  This version is very different than the Egyptian one, also famous, and called the Egyptian national dish, which is more like a soupy stew.  Although most common for breakfast, Arabs will eat it at any time […]

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