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, 2017
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Macaroni with Lentils and Almonds
(Italy)
Macaroni with lentils, onions, garlic, leeks, and roasted ground almonds
posted: 12/24/2006

Malfadine with Olives
(Italy)
Malfadine with black olives, parsley, and garlic
posted: 12/26/2006

Mezzani with Artichokes, Yellow Peppers, and Tomatoes
(Italy)
Mezzani (thin ziti) cooked in artichoke water with artichoke foundations and roasted yellow bell peppers in a white wine and tomato sauce
posted: 12/24/2006

Pappardelle with Oyster Mushrooms and Mascarpone
(Italy)
Pappardelle with oyster mushrooms and mascarpone cheese with thyme and olive oil and butter
posted: 12/25/2006

Pasta with Eggplant, Artichokes, and Bell Pepper
(Italy)
Pasta with deep-fried eggplant, roast shallots and red bell pepper, and artichokes and olives
posted: 12/25/2006

Rigatoni with Olives and Herbs
(Italy)
Rigatoni tossed with black olives and fresh oregano, marjoram, and parsley
posted: 12/26/2006

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
(Italy/Campania-Naples)
The classic Neapolitan spaghetti with tomato sauce and olives.
posted: 11/29/2009

Spaghetti with Broccoli, Lemon Zest, and Almonds
(Italy)
Spaghetti with broccoli stalk, lemon zest, and roasted ground almonds
posted: 12/23/2006

Spaghetti with Caramelized Onions and Eggplant
(Italy)
Spaghetti with caramelized onions, deep-fried eggplant pieces, and grape tomatoes
posted: 07/11/2008

Spaghetti with Kohlrabi Leaves Carbonara
(Italy)
Spaghetti with kohlrabi leaves, butter, egg, and parmigiano cheese
posted: 12/25/2006



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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin’s Kitchen: Encore with Claudine and co-author of Julia and Jacques Co

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