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 18, 2017
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Maccheroni alla Casanova
Maccheroni alla Casanova
(Italy/Campania-Naples)
Perciatelli with tomato sauce and black olives, anchovy, and chile.
posted: 03/19/2009

Orecchiette with Porcini Mushrooms, Fava, and Crispy Pancetta
Orecchiette con Funghi Porcini, Fava, e Pancetta
(Italy/Apulia)
orecchiette tossed with sauteed porcini mushrooms, fava beans, and crisply cooked diced pancetta
posted: 07/15/2008

Pappardelle with Mushrooms and Guanciale
(Italy)
Pappardelle with button mushrooms and cured pig's jowl (guanciale) in tomato sauce and cream sauce
posted: 02/05/2007

Penne with Broccoli, Fennel, and Endive
(Italy)
Penne with broccoli, fennel, Belgian endive, and anchovies with caciocavallo cheese
posted: 12/17/2006

Rigatoni with Salami and Fennel
(Italy)
Rigatoni with salami, fennel, and tomatoes
posted: 12/27/2006

Spaghetti with Pancetta and Pecorino
(Italy)
Spaghetti with pancetta and pecorino cheese
posted: 12/26/2006

Tubetti with Peas and Prosciutto
(Italy)
Tubetti with peas, parsley, and prosciutto
posted: 12/27/2006

Tubetti with Ricotta, Artichoke, Prosciutto and Mint
(Italy)
Tubetti with raw sauce of tomato, artichoke, prosciutto, ricotta cheese, and mint
posted: 12/27/2006

Whole Wheat Spaghetti with Pancetta
(Italy)
Whole wheat spaghetti with pancetta, parsley, and pecorino
posted: 12/26/2006



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“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun


My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal

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