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 21, 2018
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Prune Sauce
Prune sauce for roast duck, chicken or pork
posted: 07/24/2007

Ras al-Hanut (Ras El Hanout)
Ras al-Hanut (Ras El Hanout)
Mixed spices for Moroccan recipes
posted: 01/10/2007

Ricotta - Homemade
Full instructions on how to make fresh ricotta cheese at home
posted: 01/07/2007

Catalan sauce of red bell peppers, tomatoes, and almonds
posted: 04/08/2009

Salmoriglio Sauce
Sicilian emulsified sauce of warm olive oil, lemon juice, and oregano used for fish
posted: 12/11/2006

Sauce for Grilled Fish
Salsa per il Pesce
Egg and anchovy sauce for fish
posted: 12/11/2006

Sauce Rouille and Croutes for Bouillabaisse and Other Fish Soups and Stews
Sauce Rouille et Croutes
Garlicky mayonnaise and bread for fish soups
posted: 01/09/2007

Sharmula - Moroccan Relish for Fish
Marinade of onion, coriander, parsley, garlic, olive oil and other ingredients
posted: 01/10/2007

Shrimp or Lobster Stock
Basic shrimp or lobster stock for recipes requiring it
posted: 01/06/2007

Skordalia - Potato and Garlic Puree
Blended condiment of potatoes, garlic, bread, and olive oil
posted: 01/10/2007

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"The  recipes in  Grill Italian are  traditional, informative, and most important, delicious.  Cliff Wright brings together the best of  Italy's flavors  and easy techniques."
- Bobby Flay, chef and co-owner of Mesa Grill and Bolo

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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