Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 6, 2022
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Baked Rigatoni with Meatballs and Meat Sauce
(Pasta-Baked)
Baked rigatoni with meatballs in a ground beef, Italian sausage, and chopped pork sirloin tomato ragout with wine and sauteed zucchini slices
posted: 12/27/2006

Baked Swordfish with Golden Crust
(Seafood)
Swordfish baked with a bread crumbs crust flavored with oregano, anchovy, and olive oil
posted: 12/29/2006

Baked Veal Chop with Olives and Provolone Cheese
(Veal)
Baked veal chops with a glaze of tomato and wine topped with black olives and provolone cheese
posted: 01/02/2007

Baked White Fish au Gratin
(Seafood)
Baked white fish with an au gratin topping of bread crumbs, parsley, and anchovies
posted: 12/29/2006

Baked Ziti Lunghe with Broccoli
(Pasta-Baked)
Baked ziti lunghe with broccoli and white sauce with caciocavallo cheese
posted: 12/27/2006

Bananas in Kirsch and Raspberry Preserves
(Desserts)
Fried powdered sugar-coated bananas in kirsch and raspberry preserves
posted: 12/13/2006

Basic Italian-Style Beignet Batter for Frying
Pastella per Bignè
(Bread Doughs, Short Doughs, and Batters)
Beignet batter for frying in the Italian way
posted: 10/01/2007

Batter-fried Broccoli
(Vegetables)
broccoli dipped in batter and deep-fried
posted: 01/02/2007

Batter-fried Peaches with Cinnamon and Honey
(Desserts)
Batter-fried peaches with honey and cinnamon
posted: 12/13/2006

Bavette with Tuna
(Pasta with Fish)
Bavette (fettuccine) with tuna and parsley
posted: 12/18/2006


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


"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times

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