Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 27, 2022
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Linguine with Fish, Olives, and Tomato
(Italy)
Linguine with fish, tomatoes, black olives, basil and a splash of cognac
posted: 12/18/2006

Linguine with Fried Swordfish in Sardine Sauce
(Italy)
Linguine with breaded and fried swordfish in a sauce of sardines melted in olive oil and garlic
posted: 12/18/2006

Linguine with Garlicky Seafood and Spinach
(Italy)
Breaded and deep-fried mixed fish, scallops, and squid with garlicky linguine and spinach
posted: 12/29/2006

Linguine with Olives in Fish Sauce
(Italy)
Linguine with fish sauce made from fish, olives, tomatoes, anchovies, rosemary
posted: 12/18/2006

Linguine with Salmon
(Italy)
Linguine with salmon and shrimp in a garlic white wine sauce
posted: 12/18/2006

Linguine with Salmon and Monkfish
(Italy)
Linguine with salmon and monkfish with a bit of tomato
posted: 12/18/2006

Linguine with Salmon, Basil, and Mint
(Italy)
Linguine with salmon, basil, mint and a touch of lemon juice
posted: 12/18/2006

Linguine with Sardines, Olives, and Chiles
(Italy)
Linguine with a sauce of sardines, olives, green chiles, capers, and tomatoes
posted: 12/17/2006

Linguine with Swordfish
Linguine alla Bagnarota
(Italy)
Linguine with swordfish, mixed chowder fish, shallot, garlic, basil, and cayenne pepper
posted: 12/17/2006

Linguine with Tuna and Green Beans
(Italy)
Linguine with preserved tuna, green beans, and fresh oregano
posted: 12/18/2006




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


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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