Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 23, 2017
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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



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Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table


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

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