Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 15, 2010
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Capellini with Bacon, Coriander, and Almonds
(Italy)
Capellini with bacon in a coriander (cilantro) sliced almond cream sauce with pecorino and parmigiano
posted: 12/21/2006

Conchiglia with Pork and Peppers in Shallot and Red Wine Sauce
(Italy)
Conchiglia with sauteed boneless pork spareribs and red and yellow bell peppers and a sauce of salami, shallot, tomatoes in red wine
posted: 12/20/2006

Fettuccine with Ham and Warm Goat Cheese
(Italy)
Fettuccine with ham, soft goat cheese, roasted red pepper, and parsley
posted: 12/21/2006

Fettuccine with Ham, Cabbage, and Greens
(Italy)
Fettuccine with cooked or leftover baked ham, Napa cabbage and mixed greens with a white wine and juniper berry sauce
posted: 12/21/2006

Free-form Lasagne with Pork and Walnut-Mascarpone Sauce
(Italy)
Lasagne tossed with braised boneless pork shoulder ragout and a white wine-reduced walnut and mascarpone cheese sauce
posted: 12/20/2006

Fusilli with Pork and Sweet Pepper
(Italy)
Fusilli with pork sirloin and red bell pepper
posted: 12/20/2006

Green and White Fettuccine with Canadian Bacon, Mushrooms, and Black Beans
(USA/Cal-Italian)
Green spinach fettuccine and egg fettuccine with Canadian bacon and pancetta, dried porcini mushrooms, and black beans in a coriander and basil white wine sauce
posted: 12/21/2006

Green Spaghetti with Seared Pork and Onions
(Italy)
Green spinach spaghetti with seared pork shoulder with golden brown onions and spinach in tomato sauce
posted: 12/20/2006

Linguine Verde with Pan-fried Pork and Red Bell Pepper
(Italy)
Linguine verde (green linguine) with pork chops and garlicky roasted red bell peppers and rosemary
posted: 12/20/2006

Linguine Verde with Pork, Pancetta, and Cream Sauce
(Italy)
Green spinach linguine with crispy pancetta, boneless prok chops in a white wine cream sauce
posted: 12/20/2006



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


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

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