Clifford A. Wright's Recipes: Stews

Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.

February 8, 2012

Home > Recipes > Stews

Moroccan Fish Stew
Tajin bi'l-Hut
(Morocco)
Dry stew (étouffée)of fish, potatoes, tomatoes, and green bell peppers
posted: 01/10/2007

Murcian Cauldron
Caldero Murciano
(Spain/Murcia)
Thick fish and rice stew with garlic, potatoes, and saffron
posted: 01/11/2007

Ragout of Cauliflower-Stuffed Meatballs in Spicy Tomato Sauce
Mubattan Bruklu
(Tunisia)
Meatballs stuffed with cauliflower and braised in spicy tomato sauce
posted: 01/11/2007

Spicy Meat and Onion Stew
Tabikha
(Jewish Mediterranean/Algerian)
Beef stew with onions, tomatoes, and coriander
posted: 01/10/2007

Stew as the Wife of the Córdoban Farmer Would Make It
Olla Cortijera de Córdoba
(Spain/Andalusia)
Chickpea, cabbage, and bacon stew seasoned with cumin
posted: 01/11/2007

Stewed Lentils
Lenticchie in Umido
(Italy)
Lentils stewed with bacon
posted: 01/04/2007

Veal, Chickpea, and Potato Stew with Turmeric
Tafina
(Jewish Mediterranean/Tunisian)
Veal, chickpeas, and potatoes stewed with turmeric and other seasonings
posted: 01/10/2007

Beef Stew from Greece

Bollito Misto

Bouillabaisse

Bull Stew in the Style of the Camargue

Cassoulet

Cocido - Andalusian Stew

Daube Provençal

Escudella - Catalonian Stew

Etouffée of White Beans from Carcassonne

Green Bean and Lamb Stew

Lablabi -Chickpea Breakfast Stew

Lamb and Chestnut Stew

Lamb and Chicory Stew in Earthenware

Lamb and Fennel Stew

Lamb and Sultana Raisin Stew

Lamb and White Bean Stew

Lamb Stew with Bell Peppers

Legume and Mallow Stew

Legume, Bean, and Vegetable Stew

Lentil Stew

Moroccan Fish Stew

Murcian Cauldron

Ragout of Cauliflower-Stuffed Meatballs in Spicy Tomato Sauce

Spicy Meat and Onion Stew

Stew as the Wife of the Córdoban Farmer Would Make It

Stewed Lentils

Veal, Chickpea, and Potato Stew with Turmeric

Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week! This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo

I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries. In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution. An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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