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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Penne with Green Peppercorn and Bottarga Pesto
(Pasta with Fish)
Penne with green peppercorn and bottarga (salted dried tuna roe) pesto with mint, basil, pine nut,and pistachio
posted: 12/17/2006

Penne with Grilled Chicken, Portobello and Scallions
(Pasta with Fowl)
Penne with grilled chicken and grilled vegetables, sliced and tossed
posted: 12/19/2006

Penne with Grilled Shark, Anaheim Chiles, Tomatoes, and Basil
(Pasta with Fish)
Penne with grilled shark, Anaheim chiles, tomatoes, and basil
posted: 12/17/2006

Penne with Ham and Cheese Sauce
(Pasta with Pork)
Penne with ham and ricotta cheese, mascarpone cheese, fontina val d'Aosta bound with cream and egg yolks
posted: 12/21/2006

Penne with Kidney and Zucchini
(Pasta with Variety Meats)
Penne with veal kidney, diced zucchini, rosemary, and sage
posted: 12/22/2006

Penne with Lamb and Rosemary Sauce
(Pasta with Lamb)
Penne with a ground lamb, rosemary and tomato sauce
posted: 12/19/2006

Penne with Roast Duck Sauce
(Pasta with Fowl)
Penne with roast duck in tomato sauce
posted: 12/19/2006

Penne with Roasted Chestnuts and Sausage
(Pasta with Sausage)
Penne with roasted chestnuts and sausage
posted: 12/21/2006

Penne with Spoon-dropped Baby Meatballs in Spinach Sauce
(Pasta with Beef)
Penne with marble-sized meatballs in wine sauce with spinach mascarpone puree and a liaison of egg yolks and parmigiano
posted: 12/14/2006

Pennette with Scallops and Arugula
(Pasta with Shellfish)
Pennette with scallops, arugula, and tomato
posted: 12/22/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad

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