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Clifford A. Wright won the James Beard/ KitchenAid Cookbook of the Year award and the James Beard Award for the Best Writing on Food in 2000 for "A Mediterranean Feast" which was also a finalist for the IACP Cookbook of the Year award. Saveur magazine chose the book for its Saveur 100 list. His book "Mediterranean Vegetables" was chosen one of the top ten Cookbooks of 2001 by the Chicago Tribune and his first cookbook, "Cucina Paradiso: The Heavenly Food of Sicily," was a "best book of 1992" in the New York Times Book Review’s Christmas List. He is the author of 16 books, of which 14 are cookbooks and a contributor to eight others. His latest book "One-Pot Wonders” was published by Wiley in 2013. Colman Andrews, former editor of Saveur magazine called Wright "the reigning English-speaking expert on the cuisines and culinary culture of the Mediterranean." As an independent food scholar he has lectured at the Center for European Studies at Harvard, the Center for Contemporary Arab Studies at Georgetown, the Rusk School for International Affairs at Davidson College, the Culinary Institute of America, and other universities. He also writes for food magazines such as Saveur, Gourmet, Fine Cooking, Food & Wine, and Bon Appétit and wrote all the food entries for Columbia University's "Encyclopedia of the Modern Middle East" and several entries for the “Oxford Companion to Sweets.” His scholarly articles on food have appeared in peer-review journals such as Gastronomica, Food and Foodways, and Al-Masaq: Islam and the Medieval Mediterranean Studia Arabo-Islamica Mediterranea.  Wright also writes for his own web sites, www.Cook-Coquus.com and www.cliffordawright.com.

Fritedda with spring vegetables. Credit: Copyright 2016 Clifford A. Wright

In the springtime in Sicily a simply named dish reveals an explosion of flavor that belies its satisfying complexity. It is a dish special

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Lobsters, crabs and shrimp are crustaceans and are not, strictly speaking, shellfish. They do not have shells, even though we call them that. Their

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Black kale with vinegar. Credit: Copyright 2016 Clifford A. Wright

Although vegetables -- especially dark leafy greens -- are often treated as a side dish, they also can be served as an appetizer; as

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Grilled rabbit and sausage skewers (Coniglio alla Molisana)

As warm weather tempts Americans to launch our annual outdoor-cooking adventures, most of us are too content with traditional American fare for the grill. Steaks

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Linguine With Tuna and Green Beans. Credit: Copyright 2016 Clifford A. Wright

Italian-Americans will tell you flat out that linguine accompanies seafood. Well, at least Long Island Italian-Americans will tell you that. My grandfather, who was

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Allioli, a Catalan-style garlic mayonnaise. Credit: Copyright 2015 Clifford A. Wright

When you make your own homemade mayonnaise, it is one of those magical moments for a cook that both surprises and empowers. That mayonnaise

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Pesce spade alla “stemperata” made with red snapper. Credit: Clifford A. Wright

One of the most beautiful cities in Sicily is Syracuse, which has a history extending to the ancient Greeks. There is a method of

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White eggplant. Credit: Copyright 2017 Clifford A. Wright

The exciting thing about buying a white eggplant is that it looks like an egg. Then once that ephemeral novelty evaporates you're still looking

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