Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 19, 2018
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Bastila: A Grand Moroccan Pigeon Pie
Spiced pigeon or other birds with eggs, almonds, and saffron, wrapped in phyllo-like pastry as a pie
posted: 01/10/2007

Braised Duck
Anatra in Umido
Braised duck
posted: 01/02/2018

Chicken and Spinach
Chicken breast sauteed with carrot, red bell pepper with wine and spinach and a hint of cinnamon
posted: 12/14/2006

Chicken Breast with Three Onions
Skillet-fried boneless chicken breast scaloppini with onions, shallots, and scallions
posted: 12/14/2006

Chicken Roll-ups with Mozzarella and Herbs
Involtini di Pollo
Deep-fried breaded chicken roll-ups stuffed with mozzarella and herbs
posted: 12/14/2006

Chicken Roll-ups with Ricotta
Involtini di Pollo #2
Chicken roll-ups stuffed with bread crumbs, pine nuts and raisins with ricotta cheese topping
posted: 12/14/2006

Chicken Saltimbocca
Baked scaloppine of chicken breast topped with mozzarella, basil, and ricotta
posted: 12/14/2006

Chicken Scaloppine with Artichoke Sauce
Scaloppine of chicken breast with artichoke and mascarpone cream sauce
posted: 12/14/2006

Chicken Scaloppine with Lobster Sauce
Scaloppine of chicken breast with lobster sauce
posted: 12/14/2006

Chicken with Sausage
Pollo con Salsiccia
Chicken breasts cooked with Italian sausages and mild chiles and onions in wine and tomato sauce
posted: 12/13/2006

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Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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