Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 19, 2022
Bookmark and Share



Penne with Lamb and Rosemary Sauce
(Italy)
Penne with a ground lamb, rosemary and tomato sauce
posted: 12/19/2006

Spaghetti with Diced Lamb and Guanciale
(Italy)
Spaghetti with diced boneless leg of lamb, guanciale, and leeks in a cream sauce of mint, tomatoes, and basil
posted: 07/24/2007

Spaghetti with Ground Lamb
(Italy)
Spaghetti with ground lamb and oregano in a light tomato and wine sauce
posted: 12/19/2006

Spaghetti with Lamb, Artichoke, and Porcini Mushrooms
Spaghetti con Agnello, Carciofi e Funghi Porcini
(Italy/Apulia)
Spaghetti with pieces of lamb tossed with artichoke hearts and porcini or oyster mushrooms
posted: 10/03/2008

Whole Wheat and Spinach Spaghetti with Lamb and Parsley
(Italy)
Whole wheat spaghetti and green spinach spaghetti tossed with boneless leg of lamb, parsley, and garlic
posted: 12/20/2006

Ziti with Ground Lamb and Red Bell Pepper
(Italy)
Ziti with ground lamb in red bell pepper, wine and mint sauce
posted: 12/19/2006



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


There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook

(View all)