Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
July 5, 2022
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Sausage and Pepper Stew
(Stews)
Italian sausage, onion, red and green bell pepper, pancetta stewed in a Chianti and tomato ragout
posted: 12/29/2006

Sausage in Sweet and Sour Tomato Sauce
Salsicce in Agrodolce
(Sausage, Grilled Sausage, Mixed)
Italian sausage in a vinegar tomato sauce wtih caciocavallo cheese dice and fresh mint
posted: 12/29/2006

Sausage, Mushroom, and Artichoke
(Sausage, Grilled Sausage, Mixed)
Italian sausage, mushrooms, and artichoke foundations in white wine
posted: 12/29/2006

Sauté of Mixed Vegetables
(Vegetables)
Green beans, broccoli, green bell pepper, olives in a light tomato and anchovy sauce
posted: 01/03/2007

Sautéed Red Swiss Chard
(Vegetables)
Red Swiss chard sauteed in olive oil, butter, and garlic
posted: 01/03/2007

Sea Shell Pasta with Pork and Peppers
(Pasta with Pork)
Sea shell pasta with sauteed boneless pork spareribs and red and yellow bell peppers and a sauce of salami, shallot, tomatoes in red wine
posted: 12/20/2006

Short Rigatoni with Tuna and Olives
(Pasta with Fish)
Short rigatoni with fresh tuna, black olives, celery, capers, mint, and dill
posted: 12/18/2006

Shrimp and Tuna with Bell Peppers
(Seafood)
Tuna with shrimp sauteed with onions, red and yellow bell peppers and green chiles in white wine
posted: 12/29/2006

Shrimp in Cream Sauce
(Seafood)
Butterflied, flattened shrimp in reduced wine and cream sauce
posted: 12/29/2006

Shrimp with Garlic, Lemon Zest, and Parsley
(Seafood)
Butterflied shrimp, flattened, breaded and fried in olive oil with garlic, parsley, and lemon zest
posted: 12/29/2006


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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"Grill Italian hooks the cook in the introduction. Who would not want to light the grill after reading the author's description of an alfresco dinner in Sicily ? The recipes are generally on the simple side, relying on the fresh ingredients and herbs for flavor rather than on heavy marinades and bastings. I love the frequent trick of alternating items on skewers with cubes of oil-soaked bread or that of sprinkling on bread crumbs to add texture ? Sausages, onions and oranges skewered together offer a delightful change of pace."
- Florence Fabricant, New York Times


This well-researched book [Mediterranean Vegetables] on vegetables is full of wonderful recipes from the cuisines of the world and is a great reference work.
- Jacques Pépin, host of Jacques Pépin's Kitchen: Encore with Claudine and co-author of Julia and Jacques Co

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