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 23, 2018
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Steamed Moroccan Chicken
Dajaj Mufawwar
Spiced whole chicken steamed with potatoes, green beans,carrots, and bell peppers
posted: 07/01/2015

Turkey and Sausage with Peppers
Turkey thighs and Italian sausage with red and green bell peppers and onions
posted: 12/14/2006

Turkey Breast Fritters
Deep-fried breaded turkey breast
posted: 12/14/2006

Turkey Scaloppine Milanese with Fontina and Tomatoes
Deep-fried breaded scaloppine of turkey breasts then broiled with a topping of fontina and tomato sauce sprinkled with pine nuts
posted: 12/14/2006

Turkey Scaloppine with Tomato, Ricotta, and Fontina
Broiled scaloppine of turkey breast topped with tomatoes, green olive, sage, ricotta, and fontina cheese
posted: 12/14/2006

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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

Clifford Wright proves again in this delectable volume that he is the dean of American authorities on Mediterranean cooking.  The recipes [in Little Foods of the Mediterranean] are as valuable for their authenticity as for Wright’s fascinating notes that explain a rich, diverse food culture.
- John Mariani, author of The Italian-American Cookbook and The Dicitonary of Italian Food and Drink

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