Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 22, 2018
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Anatolian Eggplant and Almond Salad
Eggplant salad with yogurt, garlic, almonds, and pomegranate molasses
posted: 08/29/2011

Andalusian-Style Chicken, Beef, and Ham Meatballs
Albóndigas a la Andaluza
Chicken, ham, beef meatballs in a saffron sauce
posted: 01/11/2007

Deep-fried stuffed balls of rice
posted: 02/18/2010

Artichoke Ceviche
Alcachofas en Escabeche
Artichoke foundations cooked and preserved in olive oil, sherry vinegar, and garlic
posted: 01/11/2007

Baba Ghannouj
Baba Ghannuj
(Arab Levant/Lebanon)
Eggplant and tahini puree
posted: 10/04/2007

Beans and Shrimp
Fagioli con Gamberetti
Beans and shrimp with black olives, tomatoes, and red onions
posted: 12/11/2006

Beans with Tuna
Fagioli al Tonno
Stewed beans with tomatoes, olive oil, sage, and tuna
posted: 01/10/2007

Beets with Tuna
Remolachas con Atún
Beetroot and tuna in olive oil with vinegar and garlic served as a tapas
posted: 02/25/2008

Egyptian style fava bean puree with fresh herbs
posted: 06/01/2015

Boiled Croatian Cheese Strudel
Zagorski Štrukli
Cheese-stuffed boiled puff pastry
posted: 03/02/2015

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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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