Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 27, 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


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Calabria

Campania

Campania-Naples



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I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean


“Real Stew” is a cookbook that doesn’t put on airs.  “Real Stew” is what it is–an authentic, exhaustive look at 300 recipes for stews, braises, ragouts, goulashes, chowders and the like.
- Larry Bingham, Baltimore Sun

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