Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
March 23, 2018
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Veal Marrow Crostini
Crostini di "Merollo"
(Breads (Sandwiches, Panini etc))
Toast point with veal bone marrow
posted: 12/12/2006

Ziti with Lobster Sauce
(Pasta with Shellfish)
Ziti with a lobster and tomato sauce
posted: 01/10/2007


Chickpeas in Zimino Sauce
Ceci a Zimino
Chickpeas braised with beets and tomatoes
posted: 01/10/2007

Flank Steak with Walnut Pesto
Flank steak cooked in a skillet with a pesto of basil, walnut, and pecorino
posted: 12/12/2006

Onion Pie
Torta di Cipolle
Onion pie with creme fraiche from Liguria
posted: 06/05/2013

Pesto alla Genovese
(Basic Recipes and Sauces)
The classic pesto made of basil leaves from Genoa
posted: 12/11/2006


Lombard-style Mixed Grill
Misto Griglia del Longobardo
(Sausage, Grilled Sausage, Mixed)
Mixed grill of beef tenderloin, pork tenderloin, veal liver, Italian sausage, and polenta with horseradish dressing
posted: 12/29/2006

Mascarpone with Rose Syrup
Mascarpone cheese with sugar, vanilla, and rose syrup
posted: 12/13/2006

Ossobuco (Veal Shank)
Ossobuco alla Milanese
The classic ossobuco of braised veal shank in tomato and wine sauce with a gremolada of garlic, parsley, lemon zest, and anchovies
posted: 01/07/2007

Pork Steak Milanese
Costoletta di Maiale alla Milanese
Breaded and flattened pork chops fried until golden in olive oil
posted: 12/28/2006






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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

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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