Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 22, 2017
Bookmark and Share



Bucatini with Big Meatballs in Vegetable Sauce
(Italy)
Bucatini (Perciatelli) with meatballs in tomato-based vegetable sauce
posted: 12/14/2006

Farfalle with Skirt Steak and Mushroom
(Italy)
Farfalle with skirt steak, mushrooms, garlic, parsley in wine sauce
posted: 12/14/2006

Fettuccine with Baby Meatballs and Fresh Fava
(Italy)
Fettuccine with small baked beef, pork, and ground chicken meatballs in wine, chicken broth, and fava beans sauce
posted: 12/14/2006

Fettuccine with Rib Eye Steak and Spinach
(Italy)
Fettuccine with cayenne-dusted rib eye steak medallions and sauteed spinach
posted: 12/14/2006

Lasagnette with Beef in Spinach Mascarpone Sauce
(Italy)
Lasagnette with beef tenderloin strips in spinach mascarpone sauce
posted: 12/14/2006

Macaroni with Beef in Gorgonzola Sauce
(Italy)
elbow macaroni with beef tenderloin in Gorgonzola sauce
posted: 12/14/2006

Penne with Spoon-dropped Baby Meatballs in Spinach Sauce
(Italy)
Penne with marble-sized meatballs in wine sauce with spinach mascarpone puree and a liaison of egg yolks and parmigiano
posted: 12/14/2006

Spaghetti with Ground Beef and Eggplant Sauce
(Italy)
Spaghetti with ground beef and eggplant in a tomato sauce of wine and herbs
posted: 12/14/2006

Spaghetti with Meatballs
(USA/Italian-American)
Classic spaghetti and meatballs in tomato sauce
posted: 12/14/2006

Spaghetti with Sirloin and Red Onion
(Italy)
Spaghetti with beef sirloin pieces and red onion and garlic
posted: 12/14/2006



Be notified of updates and events:
 


This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépinís Kitchen: Encore with Claudine and co-author of Julia and Jacques Co


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.  Iíve 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

(View all)