Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Clifford Wright

  • Recipe

    Minestra di Pasta e Fagioli

    This hearty and delicious soup is so full-bodied that you only need a green salad to accompany it. The prosciutto skin is used for flavoring, and you can find it…

  • Recipe

    Tortellini in Brodo with Lamb & Asparagus

    If you want this soup to be heartier, add about 6 oz. white beans, soaked and then simmered until tender, about 90 minutes.

  • Recipe

    Sausage & Pepper Stew

    Push the pasta down into the soup to keep it submerged rather than adding more water, which would dilute the stew's flavor.

  • Recipe

    Pork Tenderloin Grilled in Rosemary Leaves

    I like to garnish this dish with a side of chopped ripe tomatoes tossed with good olive oil, salt, pepper and fresh basil. These flavors are wonderful next to the…

  • Recipe

    Beef & Chicken Broth

    While you’re preparing this broth for the Tortellini in Brodo with Lamb & Asparagus, consider making a double batch— it keeps in the freezer for up to six months.

  • Recipe

    Pork Braciole with Ragù

    This recipe is inspired by one my mother made. A slice of prosciutto is tucked between the pork and the stuffing, while pancetta flavors both the stuffing and the sauce.The…

  • Recipe

    Cavatelli with Arugula & Ricotta Salata

    Ricotta salata is a smooth, firm sheep's milk cheese that's lightly salted. If you can't find it, use feta cheese and soak it for an hour in cold water before…

  • Recipe

    Pasta Shells with Chickpeas, Fennel, Tomatoes & Prosciutto

    Prosciutto can be salty, so taste it before you add the entire amount. I find that good-quality canned chickpeas work just fine in this recipe.

  • Recipe

    Fettuccine with Tomatoes, Capers & Olives

    This recipe depends on juicy, flavorful tomatoes. Big, fruity, green Cerignola olives are less briny than other green olives and make a delicious difference.