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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.

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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Veal Roast in Wine and Cream. Credit: Copyright 2016 Clifford A. Wright

The week separating Christmas from New Year's can be a strange dead zone in culinary terms. We may be eating leftovers from Christmas dinner,

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Zucchini with tomatoes. Credit: Copyright 2016 Clifford A. Wright

If you’ve ever grown your own zucchini, then you know how prolific the plant’s fruit can grow -- so plentiful you can’t give them

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Three lusty winter beans and greens. Credit: Copyright 2016 Clifford A. Wright

In traditional Mediterranean cooking, dried beans are typical winter foods that are often combined with winter greens and root vegetables such as Swiss chard,

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Harīsa. Credit: Copyright 2016 Clifford A. Wright

Given how easy it is to make harīsa, the ubiquitous chile paste of North Africa, I've never had much use for those inferior tubes

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Tummàla, a Sicilian Christmas specialty. Credit: Copyright 2015 Clifford A. Wright

Families all seem to have their own Christmas classics -- roast turkey, baked ham, crown roast or pork, or prime rib. Many Italian-Americans will

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Griddled Brussels sprouts. Credit: Copyright 2015 Clifford A. Wright

Thanksgiving is surely a time for gastronomic excess, but at the same time, unless your children are adult cooks as mine are and the

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