Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
November 30, 2021
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Tomato, Artichoke, and Montasio Salad in Green Sauce
(Salads)
Salad of tomatoes, marinated artichoke foundations, and montasio cheese with a parsley vinaigrette
posted: 12/29/2006

Tomato, Egg, and Olive Salad
(Salads)
Salad of tomatoes, hard-boiled eggs, and olives with dressing
posted: 12/29/2006

Tomato, Fava, Olive, and Mozzarella Salad
(Salads)
Salad of tomatoes, fresh fava beans, olives, and mozzarella cheese with dressing
posted: 12/29/2006

Tortellini in Brodo with Lamb, White Beans, and Asparagus
(Soups)
Tortellini and lamb with white beans and asparagus in chicken and beef broth
posted: 01/02/2007

Tortellini with Beef in Cheese Sauce
(Pasta-Stuffed)
Tortellini with sliced beef tenderloin in a Gruyère and parmigiano cream sauce
posted: 12/28/2006

Tortellini with Romanesco Cauliflower
(Pasta-Stuffed)
Tortellini with Romanesco cauliflower, garlic, and parsley
posted: 12/28/2006

Tortellini with Sausage
(Pasta-Stuffed)
Tortellini with Italian sausage, parsley, and parmigiano
posted: 12/28/2006

Tortellini with Three Cheeses
(Pasta-Stuffed)
Tortellini with Gorgonzola, mascarpone, and taleggio cheese
posted: 12/28/2006

Trenette with Smooth Smoked Salmon and Shrimp Sauce
(Pasta with Fish)
Trenette or fettuccine with a puree of smoked salmon, shrimp, pistachios, parsley, cayenne, and Marsala wine
posted: 12/18/2006

Tubetti and Creamy Shrimp Soup
(Soups)
Soup of Marsala-flavored creamy shrimp broth with tubetti
posted: 01/02/2007


Abruzzo

Apulia

Calabria

Campania

Campania-Naples



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[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine


Clifford Wright has done it again! Not only does Little Foods of the Mediterranean provide hundreds of mouth-watering recipes, it also offers a lively history of their origins. Wright shares with us the centuries-old philosophy of eating that underlies these marvelous little foods, seasoning his text with spicy etymologies along with copious doses of Aleppo pepper and harisa.
- Darra Goldstein, Editor, Gastronomica: The Journal of Food and Culture

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