Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 26, 2019
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Baked Capellini au Gratin
(Italy)
Baked capellini with cream au gratin
posted: 12/27/2006

Baked Capellini with Sausages and Vegetable Sauce
(Italy)
Baked capellini tossed with pureed vegetable sauce and baked Italian sausages
posted: 12/27/2006

Baked Ditali and Mortadella with Mozzarella
(Italy)
Baked ditali (short macaroni)with mortadella, mozzarella, and ricotta cheese
posted: 12/27/2006

Baked Lasagnette with Shrimp, Swiss Chard, and Ricotta
(Italy)
Baked lasagnette with shrimp, Swiss chard, and ricotta
posted: 12/27/2006

Baked Linguine with White Eggplant
(Italy)
Baked linguine in a sauce of deep-fried white eggplant, green and black olives, tomatoes, anchovies, and a little chile with mozzarella and young pecorino cheese
posted: 12/27/2006

Baked Macaroni with Lamb Sauce
(Italy)
Baked macaroni with ground lamb and tomato sauce flavored with rosemary and ricotta and mozzarella cheese
posted: 12/27/2006

Baked Macaroni, Eggplant, and Broccoli
(Italy)
Baked macaroni with skirt steak strips, deep-fried eggplant, and broccoli with a bread crumb, parmigiano, and pecorino cheese au gratin topping
posted: 12/27/2006

Baked Rigatoni with Meatballs and Meat Sauce
(Italy)
Baked rigatoni with meatballs in a ground beef, Italian sausage, and chopped pork sirloin tomato ragout with wine and sauteed zucchini slices
posted: 12/27/2006

Baked Rigatoni with Pork Ragout
(USA/Italian-American)
Baked rigatoni with whole pork shoulder braised in tomato sauce, meat shredded and mixed with Italian sausage topped with parmigiano and Bechamel sauce
posted: 12/27/2006

Baked Rigatoni with Sausages
(USA/Italian-American)
Baked rigatoni with Italian sausages in tomato sauce with a Bechamel sauce coating
posted: 12/27/2006



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Clifford A. Wright... is a memorable, marvelous writer.
- Dick Sinnot, Boston Herald


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

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