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 27, 2017
Bookmark and Share



Cavatelli with Lamb and Broccoli in Mascarpone Saffron Sauce
(Italy)
Cavatelli with crispy fried lamb with broccoli in mascarpone saffron sauce
posted: 12/20/2006

Farfalle with Lamb and Mushrooms
(Italy)
Farfalle with boneless lamb sirloin, mushrooms, and parsley
posted: 12/19/2006

Farfalle with Lamb, Pumpkin, and Escarole
(Italy)
Farfalle with boiled escarole, braised lamb and pumpkin in wine sauce with basil and pecorino
posted: 02/07/2008

Farfalle with Spicy Lamb
(Italy)
Farfalle with lamb cubes and a tomato, mushroom, chile, and fennel sauce
posted: 12/19/2006

Fettuccine with Seared Lamb and Vegetables with Mint Pesto
(Italy)
Fettucine tossed with griddled lamb sirloin, griddled scallions, griddled eggplant, griddled artichoke foundations and teardrop tomatoes, tossed with a mint, garlic, pine nut pesto
posted: 12/20/2006

Macaroni and Lamb
(Italy)
Macaroni with diced lamb shoulder cooked in red wine with herbes de Provence
posted: 12/20/2006

Macaroni with Lamb and Fennel
(Italy)
Macaroni with garlic lamb, fennel, and pecorino
posted: 12/20/2006

Pappardelle with Ground Lamb and Peppers
(Italy)
Pappardelle with ground lamb, peppers, and ricotta cheese
posted: 12/19/2006

Pappardelle with Lamb and Artichoke in Saffron Sauce
(Italy)
Pappardelle with lamb stew meat and artichoke in saffron wine sauce with pecorino
posted: 12/20/2006

Pasta Squares with Spicy Lamb, Potatoes, and Chickpeas
Nawasar Mafawwra
(Tunisia)
Pasta squares (quadratini or quadrucci) steamed over broth with lamb, chickpeas, potatoes, and harisa
posted: 01/11/2007



Be notified of updates and events:
 


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune


Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

(View all)