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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.

Asparagus with olive oil and lemon. Credit: Clifford A. Wright

Very few foods, if any, make an indelible impression on you, an impression that you remember 40 years later. But I do remember my

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Fennel bulb with fronds. Credit: Clifford A. Wright

Most home cooks have only a few uses for flavorful fennel, and part of the problem is that many people are using only a

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Rock cod (Lotella rhacina) caught off the California coast. Credit: Clifford A. Wright

Whenever I think about fresh fish I always picture that old MAD magazine column "Silly Answers to Stupid Questions." The female customer asks at

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Bucatini With Spinach Stems. Credit: Clifford A. Wright

They say we live in a disposable society and it's true. We throw away so much. That is more than evident when it comes

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Colorful Swiss chard. Credit: onfilm/iStock

The über-popularity of kale is approaching the ridiculous when you see kale juice being hawked. Even if it were blended with bacon or sugar,

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Spuma di tonno sott’olio. Credit: Clifford A. Wright

Canned tuna is one of those great foods that is undervalued and underappreciated. You need to think of it as more than cat food

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Turnips and turnip greens. Credit: Renee Jones/iStock

Mick Jagger nailed one problem with turnip greens when he sang "Down Home Girl" in 1964: Lord I swear the perfume you wear Was made

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The Irati tapas bar in Barcelona. Credit: Clifford A. Wright

During a recent dinner party I found myself making a distinction between ingredient-driven cooking and culture-driven cooking and explaining that I believe the best

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