Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
October 17, 2017
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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

Roast Chicken, Potatoes and Peppers
(Fowl)
Thyme-seasoned chicken breasts with roasted potatoes and fried multicolored peppers
posted: 12/14/2006

Roast Pork Loin with Marsala in Tomato and Thyme Sauce
(Pork)
Roast pork loin in Marsala wine and olive oil finished with a thyme-infused tomato sauce with pan juices
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


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

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