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 22, 2018
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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
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
Beef roll-ups stuffed with bread, salami, parsley and braised in a tomato ragout
posted: 05/14/2009

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

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

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

Polpette alla Modo Mio
Italian-style meatballs for spaghetti
posted: 04/28/2009

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

Meatballs Stuffed with Almonds, Mozzarella, and Mint
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
Casserole-baked meatloaf flavored with ricotta and pistachios encasing whole eggs
posted: 12/12/2006

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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

Wright’s enthusiastic investigation of Mediterranean cuisines is a fine feast for readers interested in culture, history, and most of all, food.
- John Alden, Smithsonian Magazine

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