Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 22, 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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Cucina Paradiso is a cookbook, not some dry, dull gastronomic text.  The recipes are seductively written, and powerfully appealing.  And Wright’s refreshing lack of arrogance...is a rarity among food writers today.
- Robin Mather, The Detroit News


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

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