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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.

Broccoli. Credit: Copyright 2011 Lori Shepler

Broccoli is a vegetable that makes for a wonderful salad. Its bright green color and crisp-tender texture can be appealing if cooked properly. [aside] Cooking broccoli

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Carrot and radicchio salad. Credit: Copyright 2015 Clifford A. Wright

The grill is blasting away, people are licking their chops, and you're asking yourself, "what sides?" A great approach is a salad, of course.

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Grilled pork chops oregano. Credit: Copyright 2015 Clifford A. Wright

July Fourth begs for a magnificent grill party. It's summer, it's a great celebration of the nation's birth and everyone is outdoors and in

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Pasta isn't just for cold weather dinners anymore. Credit: Copyright 2015 Clifford A. Wright

Everyone loves pasta, but during hot summer days a bowl of steaming pasta doesn't sound that appealing. Some people make cold macaroni salads, but I

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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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Spaghetti alla Bolognese. Credit: Copyright 2015 Clifford A. Wright

When searching for the best spaghetti alla Bolognese, the first thing to be said is that by tradition it is made with tagliatelle, a

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Rigatoni con la Pagliata (Rigatoni With Chitterlings). Credit: Clifford A. Wright

Virtually everyone who has been to Italy has been to Rome, but not everyone who has been to Rome has had Roman cuisine. Most

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Potato gratin stuffed with Swiss chard. Credit: Clifford A. Wright

Winter is about the only time of year that the description "rib-sticking" actually sounds appealing. We burn more calories in the winter as we

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