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 31, 2020
Bookmark and Share



Bucatini with Chanterelles and Shiitake Mushrooms
(Italy)
Bucatini (perciatelli) with chanterelles and shiitake mushrooms with pancetta
posted: 12/25/2006

Bucatini with Eggplant and Fava
Bucatini con Melanzane e Fava
(Italy/Apulia)
Bucatini with deep-fried eggplant and fava beans
posted: 07/24/2008

Bucatini with Greens and Eggplant
Bucatini con Erbe Campestri e Melanzane
(Italy/Apulia)
Bucatini with mustard greens, turnip tops, arugula, Swiss chard, fried eggplant and teardrop tomatoes
posted: 09/25/2009

Capellini with Basil Pesto Whipped Cream
(Italy)
Capellini with garlic and basil flavored whipped cream
posted: 12/26/2006

Cavatelli with Arugula
Cavatieddi con la Ruca
(Italy/Apulia)
Cavatelli with arugula, tomato sauce, and pecorino cheese
posted: 01/10/2007

Cavatelli with Arugula and Ricotta Salata
Cavatieddi con la Ruca e Ricotta Salata
(Italy/Apulia)
Cavatelli with wilted arugula, black olives, and thyme with ricotta salata
posted: 12/28/2008

Elbow Macaroni with Broccoli and Walnuts
(Italy)
Elbow macaroni with broccoli, crushed walnuts, anchovies, and olive oil
posted: 12/23/2006

Farfalle with Artichokes and Almonds
(Italy)
Farfalle with roasted red bell peppers, marinated artichokes, and roasted ground almonds
posted: 12/23/2006

Farfalle with Broccoli and Anchovies
(Italy)
Farfalle with broccoli, garlic, and anchovies
posted: 12/23/2006

Fettuccine with Caramelized Onions
Triya bi'l-Bassal
(Egypt)
Fettuccine with caramelized sweet onions and garlic with olive oil
posted: 12/23/2006



Be notified of updates and events:
 


If you believe that vegetables are the keystone to a sound diet, and if you believe, as more than a few influential cooks do, that many vegetables are best-- and best prepared— in countries that surround the Mediterranean Sea, this [book Mediterranean Vegetables] may prove to be the best of all possible books.  This is a lively reference book that contains a generous number of workable recipes.  Here’s a book that’s likely to make the commute from bedside table to kitchen and back frequently.  Voted Top 10 Cookbooks of 2001 
- William Rice, Chicago Tribune


The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

(View all)