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 24, 2018
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Stuffed Zucchini
Kusa Mahshi
(Arab Levant)
Zucchini stuffed with spiced rice and ground lamb
posted: 11/20/2007

Stuffed Zucchini
Etli Kabak Dolmasi
Zucchini stuffed with rice, ground lamb, and dill garnished with garlic yogurt
posted: 01/02/2014

Sultan's Delight (Eggplant Puree with Cheese)
Hünkar Begendi
Pureed eggplant with kashkaval cheese and lemon
posted: 01/11/2007

Summertime Broccoli
Broccoli with olive oil and lemon juice
posted: 01/02/2007

Sweet and Sour Celery
Celery in balsamic vinegar, sugar, and olive oil
posted: 01/03/2007

Sweet and Sour Green Beans and Fennel
Green beans, fennel, and tomatoes in a sweet and sour basil and anchovy sauce
posted: 01/03/2007

Sweet and Sour Squash with Mint
Winter squash in sweet and sour sauce with mint
posted: 01/03/2007

Swiss Chard in the Style of Málaga
Acelgas a la Malagueña
Swiss chard with raisins, garlic, and paprika
posted: 07/22/2010

Swiss Chard with Black-Eyed Peas
Silq bi'l-Lubya
(Arab Levant/Lebanon)
Swiss chard and black-eyed peas cooked with onion, garlic, cumin, and cilantro
posted: 10/03/2007

Swiss Chard with Capocollo
Swiss chard sauteed with capocollo and garlic
posted: 01/03/2007

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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

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;

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