Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
February 8, 2023
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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


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Calabria

Campania

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Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine


Clifford Wright is a versatile fellow. He won the James Beard Foundation’s top cookbook award a couple of years ago for his historical opus, “A Mediterranean Feast.” But he also wrote one of my favorite quick cookbooks, “Cucina Rapida.”  In his newest book [Real Stew], Wright calls upon his scholarly credentials and his practical side to produce a collection of classic stews from around the world. The introductory notes for each of the 300 stews reflect Wright’s knowledge of history and world cuisines. But the recipes themselves — from Nantucket Scallop Stew to French Cassoulet to Kenyan Chicken and Coconut Stew — are straightforward and appealing.
- Margaret King, San Diego Union-Tribune

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