Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 19, 2018
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Perciatelli with Veal Liver, Pistachios, and Green Peppercorns
(Pasta with Variety Meats)
Perciatelli (bucatini) with sauteed veal liver, shiitake mushrooms, pistachios, green peppercorns, and roasted red bell pepper with white wine
posted: 12/22/2006

Pizza Dough
(Bread Doughs, Short Doughs, and Batters)
pizza dough
posted: 03/13/2018

Platter of Vegetables
Piatto Grande di Verdure
(Vegetables)
A variety of mixed late summer vegetables cooked in olive oil and garlic and herbs
posted: 01/03/2007

Poached Pears with Coconut Whipped Cream
(Desserts)
Pears poached in brandy, wine, and orange juice served with coconut whipped cream
posted: 12/13/2006

Polenta Cakes Stuffed with Spinach and Fontina Cheese
(Rice, Couscous, and Other Grains)
Polenta cakes stuffed with spinach and fontina cheese
posted: 12/28/2006

Pork Chops and Golden Onions
(Pork)
Pork chops and sauteed onions in white wine
posted: 12/28/2006

Pork Chops with Onions
(Pork)
Skillet-fried pork chops with onions, garlic, and pancetta
posted: 12/28/2006

Pork Scaloppini in Nut Sauce
(Pork)
Butterflied pork tenderloin sauteed in white wine, onion, and garlic with a ground hazelnut, walnut, and almond cream sauce flavored with orange zest and mint
posted: 12/28/2006

Pork Spareribs with Artichoke and Fennel Leaf
(Pork)
Pork spareribs braised with artichoke and fennel leaf
posted: 12/28/2006

Pork with Lentils
(Pork)
Pork shoulder braised in white wine with chicory and lentils
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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There are so many interesting flavors and combinations here [in Mediterranean Vegetables].  Having had the honor of eating some of these dishes cooked by Cliff’s own hand, I know how good they really are.  I can’t wait to cook them myself.
- Deborah Madison, author of Vegetarian Cooking for Everyone and The Greens Cookbook


Mediterranean Vegetables is a great reference book that will be invaluable to any chef’s library.  I am especially glad to have it in mine.
- Jean-Georges Vongerichten, chef and co-author of Simple to Spectacular

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