Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
December 11, 2017
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Fettuccine with Swordfish Gnocchi
(Italy)
Fettuccine with gnocchi made of swordfish and pine nuts in a light tomato, wine and oregano sauce
posted: 12/18/2006

Fettuccine with Tuna and Spicy Red Sauce
Bavette con Salsa Rosso di Tonno alla Diavolo
(Italy)
Fettuccine with tuna and chile and garlic flavored tomato sauce
posted: 12/18/2006

Fideos in the Style of Gandía
Fideuà al Estilo de Gandía
(Spain/Valencia)
Pasta strands cooked in a paella pan with a flavorful fish broth
posted: 08/31/2012

Fusilli Lunghe with Tuna, Peas, and Pancetta
(Italy)
Fusilli lunghe with preserved tuna, peas, and pancetta
posted: 12/18/2006

Fusilli with Tuna in Red Sauce
Fusilli con Salsa Rosso di Tonno
(Italy/Sicily)
Fusilli with tomato sauce and tuna, pine nuts, and raisins
posted: 12/18/2006

Lingue with Swordfish
Lingue al Pescespada
(Italy/Sicily)
Lingue with swordfish, tomatoes, and basil
posted: 01/10/2007

Linguine Verde with Fried Fish and Bottarga
(Italy)
Green (spinach) linguine with grated bottarga (dried salted tuna or gray mullet roe) and deep-fried mixed fish cubes
posted: 12/17/2006

Linguine with Anchovy, Caper, and Mint
(Italy)
Linguine tossed with anchovies, capers, mint, garlic, and lemon zest
posted: 12/17/2006

Linguine with Fish in Tomato Sauce
(Italy)
Linguine with fish sauce made with flaky fish, tomatoes, and wine
posted: 12/18/2006

Linguine with Fish, Mushrooms, and Spinach
(Italy)
Linguine with mixed fish, mushrooms and spinach with a crème fraîche and wine sauce
posted: 12/11/2008




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Cliff is our GO TO guy whenever we need advice on a particularly intriguing recipe or ingredient. That's why we are thrilled to be holding his new HOT and hip collection of recipes [Some Like it Hot] that will guide you on a world tour guaranteed to blow your taste buds away!
- Mary Sue Milliken and Susan Feniger Chefs/Owners, Border Grill and Ciudad


I always felt it would take several lifetimes to research the many facets of Mediterranean cooking--history, languages, influences, the range of culinary resourcefulness and extravagance, and the varied tastes of fourteen countries.  In his monumental work [Mediterranean Feast], Clifford Wright has made a huge contribution.  An astonishing accomplishment.
- Paula Wolfert, author of The Cooking of the Eastern Mediterranean

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