Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2018
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Fettuccine with Mint, Walnut, and Gorgonzola
(Italy)
Fettuccine with a pesto made from mint leaves, walnuts, garlic, and parmigiano and mascarpone and Gorgonzola cheeses
posted: 12/24/2006

Fettuccine with Portobello Mushrooms
(Italy)
Fettuccine with portobello mushrooms with garlic and parsley
posted: 12/25/2006

Fettuccine with Spinach, Walnuts, and Mascarpone
(Italy)
Fettuccine with spinach, pancetta, walnuts, and mascarpone cheese
posted: 12/26/2006

Green and White Fettuccine with Fava and Artichoke in Porcini Cream Sauce
"Paglia e fieno" con Porcini e Carciofi
(Italy/Emilia-Romagna)
Spinach fettuccine and egg fettuccine with fresh fava beans and artichoke in porcini mushroom cream sauce
posted: 12/25/2006

Kushary
Kushary
(Egypt)
Lentils, rice, and macaroni tossed together with sauce
posted: 01/09/2007

Lasagna Handkerchiefs with Chicory and Lobster Mushrooms
(Italy)
Lasagna squares with chicory and lobster mushrooms in sauce
posted: 03/31/2008

Lasagna with Exotic Mushrooms
(Italy)
Lasagna tossed with trumpet and wood ear mushrooms with veal broth and red wine-reduced ricotta cheese sauce
posted: 12/25/2006

Linguine with Freshly Crushed Black Pepper
(Italy)
Linguine with freshly ground black peppercorns
posted: 12/23/2006

Linguine with Spinach
(Italy)
Linguine with spinach, fresh basil, and anchovies
posted: 12/26/2006

Linguine with Spinach and Saffron-flavored Shrimp Broth
(Italy)
Linguine with spinach and anchovies in a reduced saffron-flavored shrimp broth
posted: 12/26/2006



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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


[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

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