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
June 25, 2022 by Leave a Comment
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 […]
Food of Medieval Andalusia and the Expulsion of Spanish Muslims
April 29, 2019 by 2 Comments
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 […]
Oaxaca-style Smoky Shredded Pork Tacos
April 11, 2018 by Leave a Comment
Although I’ve been to Mexico and live in southern California where there are plenty of great Mexican restaurants I also enjoy cooking Mexican food. If I’m not actually getting a recipe from a Latino friend my go-to cookbooks are any of those of chef and cookbook author Rick Bayless’s, especially his earlier ones. This recipe […]
A Fondue Party, Done Properly, In The Swiss Way
December 4, 2017 by Leave a Comment
For years many foodies (even before there were “foodies”) thought of fondue, that classic dish of melted cheese for dipping, as gastronomically corny. This was especially so between 1975 and 1995, when fondue was so dated that the only fondue set most people had was the one in the attic leftover from their parents’ 1950s […]
Soul-satisfying Baked Rigatoni for a Cold, Blustery Day
December 14, 2016 by Leave a Comment
On a cold blustery day, my kitchen beckons and I look forward to spending the day assembling this baked rigatoni dish. I imagine you’ve looked at the ingredient list and maybe thought “no way.” I suggest you think like a cook who sees the list and thinks “Look at that ingredient list! Isn’t it great? […]
Famous Foods of Iowa! No Kidding
April 22, 2013 by 3 Comments
I know that the title of this post sounds like a parody, but in researching the answer to the question “Does America have regional foods of note?” I came across the Iowa Pork Tenderloin Sandwich when I was writing my latest book ONE-POT WONDERS. I wanted to find a pork dish from America’s heartland that […]
Cook-Coquus Arrives
February 27, 2013 by Leave a Comment
Cook-Coquus simply means cook-cook, the first cook being English and the second cook (coquus) being the Latin nominative case for “cook.” Cook-coquus will be the regular blogging face of Clifford A. Wright. That’s me. If you would like the archive of Cook-Coquus then please visit www.cliffordawright.com and if you would like to read my regular […]
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