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 14, 2010
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Bucatini with Sausage and Broccoli
(Italy)
Bucatini (perciatelli) with Italian sausage, broccoli, parsley, red chile, and golden bread crumbs
posted: 12/21/2006

Fusilli with Sausage, Fennel, and Cabbage
(Italy)
Fusilli with Italian sausage, fennel, and cabbage with parsley and white wine
posted: 12/21/2006

Penne Rigate with Sausage and Chile Sauce
(Italy)
Penne rigate with Italian sausage, ham, cherry tomatoes, and cayenne pepper
posted: 12/21/2006

Penne with Roasted Chestnuts and Grilled Sausage
(Italy)
Penne with grilled Italian sausage, pancetta, and roasted chestnuts
posted: 12/21/2006

Perciatelli with Greens and Sausage
(Italy)
Perciatelli (bucatini) with boneless country-style pork ribs and Italian sausage with broccoli rabe, spinach, and black kale
posted: 12/21/2006

Perciatelli with Sausages and Olives
(Italy)
Perciatelli (bucatini) with Italian sausage and green olives
posted: 12/21/2006

Perciatelli with Sausages and Pancetta
(Italy)
Perciatelli (bucatini) with Italian sausages, pancetta, and ricotta cheese in a tomato sauce
posted: 12/21/2006

Rigatoncello with Mild and Hot Italian Sausages and Romanesco Cauliflower
(Italy)
Pasta with hot and mild Italian sausages and romanesco cauliflower in tomato and cream sauce
posted: 02/11/2007

Rigatoni with Grilled Sausage, Tomato, and Wine Sauce
(Italy)
Rigatoni with grilled Italian sausage in tomato and wine ragout
posted: 12/21/2006

Sea Shell Pasta with Cauliflower
Cavolfiore con Conchiglie
(Italy/Sicily)
Sea shell pasta with cauliflower and Italian sausage
posted: 01/10/2007



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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host


Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores

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