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 21, 2022
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Purée of Lentil and Broccoli Soup
(Soups)
Purée of lentils and broccoli in duck or chicken broth with olive oil
posted: 01/02/2007

Raspberries and Peaches
(Desserts)
raspberries and peaches tossed with sugar and whipped cream
posted: 12/13/2006

Raspberry Preserve Crepes
(Desserts)
Crêpes stuffed with raspberry preserves
posted: 12/13/2006

Ravioli with Grilled Vegetable Sauce
(Pasta-Stuffed)
Ravioli with a sauce of pureed tomatoes and grilled red onion, red and yellow bell pepper, green chile, eggplant, and portobello mushrooms
posted: 12/28/2006

Ravioli with Lobster Cream Sauce
(Pasta-Stuffed)
Homemade ravioli stuffed with homemade ricotta cheese with a lobster, tomato, shallot, basil, white wine cream sauce
posted: 12/28/2006

Ravioli with Porcini Mushrooms
(Pasta-Stuffed)
Ravioli with porcini mushrooms, parsley, garlic, butter, and olive oil
posted: 12/28/2006

Red Bell Peppers with Capers, Anchovy, and Marjoram
(Vegetables)
red bell peppers sauteed with capers, olive oil, anchovies, and marjoram
posted: 01/02/2007

Red Snapper in Caper and Chile Sauce
(Seafood)
Red snapper or redfish (ocean perch) fish in a sauce of capers, chile, and white wine
posted: 12/29/2006

Rice Fisherman Style
(Rice, Couscous, and Other Grains)
Fisherman's style boiled rice with shrimp, scallops, squid with saffron and parsley
posted: 12/28/2006

Rice with Brussels Sprouts and Sausage
(Rice, Couscous, and Other Grains)
Boiled rice with Italian sausage, Brussels sprouts, and sage
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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My favorite [of the cookbooks reviewed] is Cucina Rapida, a delicious discovery for lovers of Italian food.  Most of the recipes can be done in 30 minutes or less, and the flavors are forthright.  I’ve cooked a lot from this book since it came out in early summer and have yet to be disappointed.  The recipe for Linguine with Shrimp, Spinach, and Lemon is bright-tasting, a memorable supper that I will make again for my family or for casual entertaining.
- Felicia Gressette, Akron Beacon Journal


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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