Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 16, 2017
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Baby Meatballs in Spinach and Pine Nut Sauce
(Arab Levant)
Small lamb and beef meatballs cooked in a sauce of spinach and pine nuts with chicken broth
posted: 12/12/2006

Beef and Sausage Meatballs in Sauce from Roussillon
Boules de Picolat
(France/Roussillon)
Beef and sausage meatballs seasoned with cinnamon, tarragon, and cayenne in a rich sauce of ham, olives, and veal broth
posted: 12/01/2008

Beef Roll-ups in Tomato Sauce
Braciole al Ragù
(Italy/Campania)
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

Beefsteak with Mushrooms and Mint
(Italy)
Sirloin steak cooked with mushrooms and mint in a bone marrow-enriched tomato sauce
posted: 12/12/2006

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

Fried Meatballs
Polpette Fritti
(Italy)
Beef, pork, and parmigiano meatballs deep-fried and with parsley
posted: 12/11/2006

Meatballs
Polpette alla Modo Mio
(Italy/Campania)
Italian-style meatballs for spaghetti
posted: 04/28/2009

Meatballs in Tomato Sauce
Polpette in Salsa di Pomodoro
(Italy/Campania)
Beef and pork meatballs in a wine tomato sauce
posted: 12/11/2006

Meatballs Stuffed with Almonds, Mozzarella, and Mint
(Italy)
Meatballs of beef, almonds, mint, and parmigiano cheese stuffed with pieces of mozzarella cheese and deep-fried
posted: 12/11/2006

Meatloaf Stuffed with Whole Eggs
(Italy)
Casserole-baked meatloaf flavored with ricotta and pistachios encasing whole eggs
posted: 12/12/2006



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Clifford Wright has put together 300 mouthwatering recipes [in Real Stew] that I want to try in the next week!  This is exactly what I feel like eating right now.
- David Rosengarten, host of TV Food Network’s In Food Today and author of Taste: One Palate’s Journey Through the Wo


[Clifford A. Wright's Cucina Paradiso] Editor’s Choice of the Best Books of 1992
- New York Times Book Review, December 6, 1992.

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