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 24, 2018
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Rigatoni with Olives and Herbs
(Pasta with Vegetables)
Rigatoni tossed with black olives and fresh oregano, marjoram, and parsley
posted: 12/26/2006

Rigatoni with Pork, Chanterelles, and Walnuts
(Pasta with Pork)
Rigatoni with boneless pork chop strips, chanterelles mushrooms and walnuts in a light cream sauce
posted: 12/20/2006

Rigatoni with Salami and Fennel
(Pasta with Vegetables and Meat)
Rigatoni with salami, fennel, and tomatoes
posted: 12/27/2006

Rigatoni with Sausage in Tomato and Wine Sauce
(Pasta with Sausage)
Rigatoni with grilled Italian sausage in tomato and wine ragout
posted: 12/21/2006

Rigatoni with Turkey Sausage and Peppers
(Pasta with Fowl)
Rigatoni with turkey sausage and green and red bells peppers in rose wine
posted: 12/19/2006

Risotto with Albacore Tuna
(Rice, Couscous, and Other Grains)
Risotto in fish broth with albacore tuna
posted: 12/28/2006

Risotto with Cucumbers
(Rice, Couscous, and Other Grains)
Risotto with cucumbers and parmigiano
posted: 12/28/2006

Risotto with Duck
(Rice, Couscous, and Other Grains)
Risotto with roast duck legs and thighs
posted: 12/28/2006

Risotto with Duck and Broccoli
(Rice, Couscous, and Other Grains)
Risotto with pan-seared Muscovy duck breast slices with broccoli
posted: 12/28/2006

Risotto with Saffron Shrimp
(Rice, Couscous, and Other Grains)
Risotto with shrimp and pine nuts flavored with saffron and basil
posted: 12/28/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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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


Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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