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 20, 2018
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Tuscany

Grilled Chicken
Pollo alla Griglia
(Fowl-Grilled)
Tuscan-style grilled chicken
posted: 12/14/2006

Grilled Chicken Marinated in Onions and Garlic
Pollo Marinato alla Griglia
(Fowl-Grilled)
Tuscan-style grilled chicken marinated with onion, garlic, and parsley
posted: 12/14/2006

Grilled Free-range Chicken Breasts
Petti di Pollo sulla Graticola
(Fowl-Grilled)
Tuscan-style grilled olive oil-doused free-range chicken breasts
posted: 12/14/2006

Ribollita
Ribollita
(Soups)
Tuscan re-heated bean soup au gratin with onions and olive oil-soaked bread
posted: 03/02/2008

Salt Cod Leghorn-Style
Baccalà alla Livornese
(Seafood)
Salt cod cooked in tomatoes, garlic, basil, and parsley
posted: 01/10/2007

Spit-roasted Leg of Lamb, Aretina-style
Arrosto d'Agnello all'Aretina
(Lamb-Grilled)
Spit-roasted boneless leg of lamb marinate in olive oil, wine, vinegar, lemon juice, and oregano
posted: 12/14/2006

Tripe with Bacon
Trippa con Bacon
(Variety Meats)
Cooked tripe sauteed with bacon and Parmesan cheese
posted: 12/11/2007

Tuscan-style Grilled Marinated Red Mullet
Triglie in Gratella alla Marinara
(Seafood-Grilled)
Grilled red mullet marinated in olive oil, garlic, and rosemary
posted: 12/30/2006

White Beans with Shrimp and Chile
(Vegetables)
White beans with shrimp, chile, garlic, and olive oil
posted: 01/04/2007

Veneto

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


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Small plates that are big on flavor are always in season at my house.  This is another wonderful collection of Mediterranean recipes from Clifford Wright [Little Foods of the Mediterranean] that will send me into the kitchen with pleasure.  Wright strikes just the right note between scholarly and sensual.
- Joyce Goldstein, author of The Mediterranean Kitchen and Saffron Shores


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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