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 15, 2018
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Macaroni with Lentils and Almonds
(Italy)
Macaroni with lentils, onions, garlic, leeks, and roasted ground almonds
posted: 12/24/2006

Malfadine with Olives
(Italy)
Malfadine with black olives, parsley, and garlic
posted: 12/26/2006

Mezzani with Artichokes, Yellow Peppers, and Tomatoes
(Italy)
Mezzani (thin ziti) cooked in artichoke water with artichoke foundations and roasted yellow bell peppers in a white wine and tomato sauce
posted: 12/24/2006

Pappardelle with Oyster Mushrooms and Mascarpone
(Italy)
Pappardelle with oyster mushrooms and mascarpone cheese with thyme and olive oil and butter
posted: 12/25/2006

Pasta with Eggplant, Artichokes, and Bell Pepper
(Italy)
Pasta with deep-fried eggplant, roast shallots and red bell pepper, and artichokes and olives
posted: 12/25/2006

Rigatoni with Olives and Herbs
(Italy)
Rigatoni tossed with black olives and fresh oregano, marjoram, and parsley
posted: 12/26/2006

Spaghetti alla Puttanesca
Spaghetti alla Puttanesca
(Italy/Campania-Naples)
The classic Neapolitan spaghetti with tomato sauce and olives.
posted: 11/29/2009

Spaghetti with Broccoli, Lemon Zest, and Almonds
(Italy)
Spaghetti with broccoli stalk, lemon zest, and roasted ground almonds
posted: 12/23/2006

Spaghetti with Caramelized Onions and Eggplant
(Italy)
Spaghetti with caramelized onions, deep-fried eggplant pieces, and grape tomatoes
posted: 07/11/2008

Spaghetti with Kohlrabi Leaves Carbonara
(Italy)
Spaghetti with kohlrabi leaves, butter, egg, and parmigiano cheese
posted: 12/25/2006



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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


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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© 1999-2018 Clifford A. Wright