Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
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March 13, 2010
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Cal-Italian

Green and White Fettuccine with Canadian Bacon, Mushrooms, and Black Beans
(Pasta with Pork)
Green spinach fettuccine and egg fettuccine with Canadian bacon and pancetta, dried porcini mushrooms, and black beans in a coriander and basil white wine sauce
posted: 12/21/2006

Linguine Diavolo with Olives and Basil
(Pasta with Vegetables)
Linguine with serrano chiles, green olives, and basil
posted: 12/26/2006

Linguine with Fried Shrimp and Fresh Chiles
(Pasta with Shellfish)
Linguine with deep-fried breaded shrimp and deep-fried fresh chiles with basil
posted: 12/21/2006

Linguine with Sea Bass and Pasilla Chile
(Pasta with Fish)
Linguine with sea bass, pasilla chile, red chile, white wine, and thyme
posted: 12/17/2006

Linguine with Spicy Shrimp and Peperoncini
(Pasta with Shellfish)
Linguine with shrimp and fresh mild peperoncini chile and dried hot red chiles
posted: 12/21/2006

Pan-seared Tuna with Red Pepper Linguine
(Seafood)
Skillet fried tuna steak with red pepper linguine and a sauce of hot chiles and scallions
posted: 12/29/2006

Roasted Corn Flour Batter-fried Yellowtail with Black Linguine and Garlic Sauce
(Seafood)
Deep-fried yellowtail in leavened roasted corn flour batter with black linguine and garlic sauce
posted: 12/29/2006

Skillet-fried Skirt Steak with Black, White, and Red Pepper
(Beef)
Skirt steak cooked in a cast-iron skillet with black, white, and cayenne pepper
posted: 12/12/2006

Italian-American

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

Fettuccine with Spicy Quahogs and Eggplant
(Pasta with Shellfish)
Fettuccine with clams, eggplant, cherry tomatoes, and chile
posted: 12/22/2006



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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


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

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