Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 28, 2023
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Shrimp in Cream Sauce
(Italy)
Butterflied, flattened shrimp in reduced wine and cream sauce
posted: 12/29/2006

Shrimp with Garlic, Lemon Zest, and Parsley
(Italy)
Butterflied shrimp, flattened, breaded and fried in olive oil with garlic, parsley, and lemon zest
posted: 12/29/2006

Spiced Fish
Samaka Harra
(Arab Levant/Syria)
Whole fish baked with a tomato, green chile, garlic, and onion paste
posted: 01/11/2007

Stuffed Squid - Algerian
Kalmar Asban
(Algeria)
Algerian-style squid stuffed with rice and spices
posted: 03/17/2008

Stuffed Squid - Italian
Calamari Ripieni
(Italy)
Squid stuffed with bread crumbs, garlic, and anchovy and cooked in olive oil
posted: 12/29/2006

Swordfish Croquettes in Tomato Sauce
(Italy)
Swordfish croquettes made with bread crumbs, eggs, pine nuts and raisins in tomato sauce
posted: 12/29/2006

Swordfish in Tomato Vinegar Sauce
Pesce Spada alla Stemperata
(Italy/Sicily)
Swordfish braised in tomatoes, vinegar, olives, capers, and onions
posted: 08/14/2015

Swordfish Pizzaiola
(Italy)
Swordfish with a sauce of tomatoes, mozzarella, and black olives
posted: 12/29/2006

Swordfish with Orange Sauce
Pez Espada a la Naranja
(Spain/Valencia)
Baked swordfish and potatoes in orange sauce
posted: 01/11/2007



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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


Real Stew is an extraordinary cookbook!  Clifford Wright has brought 300 classic one-pot meals from all around the world home to our kitchens.  His stews are hearty and delicious– my whole family loves them, and your will too.
- Mark Strausman, chef/owner of Campagna restaurant and author of The Campagna Table

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