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 31, 2023
Bookmark and Share



Rigatoni with Pork, Chanterelles, and Walnuts
(Italy)
Rigatoni with boneless pork chop strips, chanterelles mushrooms and walnuts in a light cream sauce
posted: 12/20/2006

Sea Shell Pasta with Pork and Peppers
(Italy)
Sea shell pasta 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

Spaghetti with Cooked and Cured Ham
(Italy)
Spaghetti with ham, prosciutto, and zucchini
posted: 12/21/2006

Spaghetti with Spinach and Bacon with Pink Mascarpone Sauce
(Italy)
Spaghetti with spinach and bacon in a mascarpone sauce with tomato and wine
posted: 12/21/2006

Spinach Fettuccine with Pancetta
Fettuccine Verde con Pancetta
(Italy)
Spinach fettuccine with pancetta, garlic, and pecorino cheese
posted: 12/26/2006

Spinach Spaghetti with Seared Pork, Onion, and Spinach
(Italy)
Green spinach spaghetti with seared pork and seared onions and spinach in tomato sauce
posted: 12/20/2006

Tagliatelle with Roast Pork Shoulder and Fava Beans
(Italy)
Tagliatelle with leftover roasted pork shoulder and fresh fava beans and basil
posted: 12/20/2006

Whole Wheat Spaghetti with Cabbage, Bacon, Juniper Berries and Fontina Cheese
(Italy)
Whole wheat spaghetti with cabbage, pancetta, bacon, fontina cheese, caraway and juniper berries
posted: 12/21/2006

Whole Wheat Spaghetti with Pork Tenderloin, Walnuts, and Olives
(Italy)
Whole wheat spaghetti with sauteed pork tenderloin with pancetta and mint and walnuts and black olives in wine
posted: 12/21/2006



Be notified of updates and events:
 


Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network


If there is a cookbook of the year, this [Mediterranean Feast] is it.  A remarkably ambitious work....The subject is vast, the scope of time daunting, but Wright comes across as a cheerful, dedicated scholar who was sorry when he had to stop.  Recipes are written to be accessible to contemporary cooks.
- William Rice, Chicago Tribune

(View all)