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 20, 2022
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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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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


"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

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