Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
May 20, 2022
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Veneto

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

Braised Fennel and Young Artichokes
Finocchi e "Castraùre" de Carciofini in Tegame
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Fennel and artichokes braised in olive oil with salami
posted: 01/10/2007

Fried Stuffed Olives from Venice
Olive Farcite
(Antipasto, Meze, Tapas, and Hors d'Oeuvres)
Large olives stuffed with meat, breaded and deep-fried
posted: 04/03/2008

Grilled Mackerel à la "Burnt Fingers"
Sgrombri Grigliati a Scottadito
(Seafood-Grilled)
Grilled lemon-marinated whole mackerel
posted: 12/30/2006

Grilled Quail
Quaglie Arrosto
(Fowl-Grilled)
Grilled sage-stuffed quail wrapped in pancetta
posted: 12/14/2006

Grilled Turkey Steaks with Pomegranate Sauce
Tacchina Arrostita alla Melagrana
(Fowl-Grilled)
Caul fat-wrapped grilled turkey breast steaks with pomegranate sauce
posted: 12/14/2006

Marinated Grilled Tuna
Tonno alla "Graela"
(Seafood-Grilled)
Grilled tuna marinated in wine, onion, parsley, and thyme
posted: 12/30/2006

Milk-marinated Grilled Smoked Herring
Aringa alla Griglia
(Seafood-Grilled)
Grilled smoked herring soaked in milk and garnished with parsley
posted: 01/02/2007

Risotto "the Way Our Buddies Like It"
Risotto alla Campagnolo
(Rice, Couscous, and Other Grains)
Risotto with Italian sausage, red bell pepper, and fennel
posted: 12/28/2006

Risotto for Christmas Eve
Risotto de la "Visilia"
(Rice, Couscous, and Other Grains)
Risotto with red beans, eel, and fish
posted: 01/10/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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