Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
June 21, 2018
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Circassian Chicken
Çerkez Tavugu
(Turkey)
Shredded chicken blended with walnuts, bread, coriander (cilantro) and garlic with walnut oil and paprika dressing
posted: 09/01/2007

Confit de Canard (Fat-preserved Duck)
Confit de Canard
(France/Languedoc)
Seasoned duck preserved in duck fat for cassoulet
posted: 02/14/2008

Duck Breast with Green Figs
(Italy)
Pan-seared Muscovy duck breast with green figs and Marsala wine
posted: 12/14/2006

Duck Breast with Green Peppercorns
(France/Languedoc)
Duck breast with green peppercorns and brandied cream sauce
posted: 12/14/2006

Duck Breast with Marsala Orange Sauce and Red Currants
(International)
Duck breast with a sauce of Marsala wine, orange juice, orange zest, and red currants
posted: 02/17/2009

Duck Breast with Pomegranates and Marsala
(Italy)
Muscovy duck breast with pomegranates, Marsala wine, mint, sage, and orange zest
posted: 12/14/2006

Duck with Tangerine Sauce
(Italy)
Duck with a tangerine zest, Marsala wine, and mint sauce
posted: 12/14/2006

Musakhkhan
Musakhkhan
(Arab Levant/Palestine)
Chicken seasoned with sumac and onions wrapped in thin flatbread and baked
posted: 01/11/2007

Roast Chicken
(International)
The perfect roast chicken
posted: 09/18/2007

Roast Chicken, Potatoes and Peppers
(Italy)
Thyme-seasoned chicken breasts with roasted potatoes and fried multicolored peppers
posted: 12/14/2006



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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


This vast compendium [Little Foods of the Mediterranean] encapsulates the type of Mediterranean food that I love: simple, tasty, unpretentious, and easy to eat.  Whether they are tapas, meze, or antipasti, they represent Mediterranean street food at its best.  I especially applaud Clifford Wright’s great research into the similarities and the differences among the little foods of the eighteen countries of the Mediterranean Basin.
- Jacques Pépin, chef, cookbook author, and public television show host

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