Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 8, 2021
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Spaghetti with Swordfish and Scallops
(Pasta with Fish)
Spaghetti with swordfish and scallops in a tomato and wine sauce with a hint of fennel seed
posted: 12/18/2006

Spaghetti with Tripe in Tomato Sauce
(Pasta with Variety Meats)
Spaghetti with tripe in garlickly white wine and tomato sauce
posted: 12/22/2006

Spaghetti with Tuna and Capers
(Pasta with Fish)
Spaghetti with tuna, onions, and capers
posted: 12/18/2006

Spicy Linguine with Halibut and Tomato
(Pasta with Fish)
Linguine with halibut, tomato and spicy wine sauce
posted: 12/18/2006

Spinach and Fresh Ricotta Gratinate
(Vegetables)
Broiled casserole of spinach with fresh ricotta cheese and bread crumbs
posted: 01/03/2007

Spinach Fettuccine with Pancetta
Fettuccine Verde con Pancetta
(Pasta with Pork)
Spinach fettuccine with pancetta, garlic, and pecorino cheese
posted: 12/26/2006

Spinach Spaghetti with Seared Pork, Onion, and Spinach
(Pasta with Pork)
Green spinach spaghetti with seared pork and seared onions and spinach in tomato sauce
posted: 12/20/2006

Spinach with Garlic and Olive Oil
Spinaci con Aglio e Olio
(Vegetables)
Spinach sauteed with olive oil and garlic
posted: 01/03/2007

Spring Vegetable Salad
(Salads)
Salad of arugula, artichokes, fava beans, asparagus, tomatoes, eggs, and olives with vinaigrette dressing
posted: 12/28/2006

Stewed Lentils
Lenticchie in Umido
(Stews)
Lentils stewed with bacon or pancetta
posted: 01/04/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


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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