Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
May 31, 2023
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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
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
Spinach sauteed with olive oil and garlic
posted: 01/03/2007

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

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






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This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times

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