Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
April 26, 2018
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Escudella - Catalonian Stew
Escudella
(Spain/Catalonia)
Stew of lamb, beef, pork, chicken, sausage, potatoes and Swiss chard
posted: 01/11/2007

Etouffée of White Beans from Carcassonne
Estouffat de Haricot Blancs
(France/Languedoc)
White beans braised in duck fat with salt pork and tomatoes
posted: 03/23/2007

Fish Stew with Clams
Zuppa di Pesce con Vongole
(Italy)
Zuppa di pesce of clams, swordfish, and red snapper in tomatoes
posted: 12/29/2006

Green Bean and Lamb Stew
Yakhnat al-Lubya
(Arab Levant)
Green bean stew with lamb, tomatoes, and spices
posted: 01/09/2007

Kakavia - Greek Fish Stew
Kakavia
(Greece)
The most famous of the Greek fish stews.
posted: 05/31/2012

Lablabi -Chickpea Breakfast Stew
Lablabi
(Tunisia)
Stewed chickpeas seasoned with garlic, harisa, cumin and garnishes of your choice
posted: 12/18/2008

Lamb and Chestnut Stew
U Tianu d'Agnellu Incu u Castagne
(France/Corsica)
Lamb and chestnut stew in wine and tomatoes
posted: 01/10/2007

Lamb and Chicory Stew in Earthenware
Agnello al Calderotto
(Italy/Apulia)
Lamb and chicory stewed in an earthenware pot with tomato, wine, and saffron
posted: 01/10/2007

Lamb and Fennel Stew
Caldariello
(Italy/Apulia)
Lamb and fennel stew in milk with parsley
posted: 01/10/2007

Lamb and Golden Raisin Stew
Qamama
(Morocco)
Dry-stewed lamb with golden raisins and Moroccan spices
posted: 10/03/2008



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Cucina Paradiso is a wonderfully insightful and refreshingly personal exploration of one of the world’s most exciting cuisines--full of rich, colorful, and highly seasoned dishes unlike any other Italian food you know.  The book is also full of fascinating history.  Food is the prism through which Clifford Wright views Sicily and Sicilian culture.
- Paula Wolfert, author of Paula Wolfert’s World of Food, Mediterranean Cooking, The Cooking of South-West France, an


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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